Buttermilk Fried Chicken Tenders
Get ready for the crunchiest, juiciest chicken tenders that’ll make your favorite restaurant version pale in comparison. These buttermilk-marinated beauties are about to become your new gold standard for comfort food perfection.
What makes these tenders truly special is the magical combination of a tangy buttermilk marinade and a perfectly seasoned, craggy coating that creates the most incredible texture. Each bite delivers that satisfying crunch before revealing tender, flavor-packed chicken that’s never dry.
Ingredients
For the Marinade:
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Breading:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
For Cooking:
- 3-4 cups vegetable oil
Steps
- Marinate the Chicken (4-24 hours): In a large sealable bag, combine chicken tenders with marinade ingredients. Massage to coat evenly. Place bag in a bowl (prevents leaks) and refrigerate for at least 4 hours or up to 24 hours for maximum tenderness. The buttermilk’s enzymes will tenderize the meat while the seasonings infuse flavor.
- Prepare the Breading: In a large bowl, whisk together flour, baking powder, and seasonings. Add 3 tablespoons buttermilk and stir with a fork until mixture becomes clumpy – these clumps will create extra-crispy bits when fried.
- Bread the Chicken: Line a baking sheet with foil. Using the “wet hand/dry hand” method (one hand for wet ingredients, one for dry), remove tenders from marinade and press firmly into breading mixture. The harder you press, the more coating will stick. Place breaded tenders on prepared sheet.
- Heat the Oil: In a large, high-sided pot, add oil to reach ¾-inch depth. Heat over medium-high until oil reaches 350°F (175°C). Test with a bread cube – it should sizzle immediately but not burn. Too hot = burnt exterior/raw interior.
- Fry in Batches: Working in batches of 3-4 tenders (avoid crowding), fry for 3-4 minutes per side until golden brown. Internal temperature should reach 165°F (74°C). Place on paper towel-lined baking sheet to drain.
- Maintain Temperature: Check oil temperature between batches, adjusting heat as needed to maintain 350°F (175°C). If tenders brown too quickly, reduce heat slightly.
Smart Swaps
- Use almond milk + 1 tablespoon vinegar per cup as buttermilk substitute
- Try gluten-free flour blend (1:1 ratio) for breading
- Replace up to half the flour with crushed cornflakes for extra crunch
Make It Diabetes-Friendly
- Use almond flour instead of all-purpose (reduces carbs by 75%)
- Skip buttermilk, use 2 beaten eggs + ¼ cup heavy cream
- Air fry at 400°F (204°C) for 8-10 minutes, flipping halfway
- Carb reduction: approximately 18g per serving
Pro Tips
- Double-coat tenders for extra crunch
- Let breaded tenders rest 10 minutes before frying
- Keep finished tenders warm in 200°F (93°C) oven while completing batches