Buttermilk Chicken Tenders are the ultimate comfort food, featuring juicy, tender chicken coated in a seasoned, golden-brown crust. Marinating the chicken in buttermilk ensures every bite is flavorful and moist, while the crispy coating delivers that satisfying crunch. Perfect for family dinners, game day snacks, or a nostalgic treat, these homemade chicken tenders are way better than anything you’ll find at a restaurant.

What Makes This Dish Special?

The secret to these unforgettable chicken tenders is the buttermilk marinade. It tenderizes the chicken and infuses it with flavor, making the inside incredibly juicy while the outside fries up to a crispy, golden perfection. Plus, you can season the breading to your taste, making these tenders customizable and endlessly crave-worthy.

Cooking Time

Prep Time: 15 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 30 minutes (plus marinating)
Servings: 4

Ingredients

1 ½ pounds chicken tenders (or boneless chicken breasts cut into strips)
1 cup buttermilk
1 tsp hot sauce (optional, for extra flavor)
1 ½ cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
Salt and pepper, to taste
Vegetable oil, for frying

Instructions

1. Marinate the Chicken

In a large bowl, combine the chicken tenders, buttermilk, and hot sauce if using. Toss to coat. Cover and refrigerate for at least 1 hour (or overnight for best results).

2. Prepare the Coating

In another bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

3. Dredge the Chicken

Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the seasoned flour, pressing lightly so the coating sticks well.

4. Fry the Tenders

Heat about 1–2 inches of vegetable oil in a deep skillet over medium heat to 350°F (175°C). Fry the chicken in batches, about 3–4 minutes per side, until golden brown and cooked through.

5. Drain and Serve

Transfer the cooked tenders to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauces.

Variations

Baked Option: Bake breaded tenders at 400°F (200°C) on a greased baking sheet for 20–25 minutes, flipping halfway through.
Spicy Tenders: Add extra cayenne or a pinch of chili powder to the flour mixture.
Buttermilk Ranch Flavor: Add ranch seasoning mix to the flour for a tangy twist.

Equipment You’ll Need

Mixing bowls
Tongs
Deep skillet or Dutch oven
Thermometer (optional, for checking oil temperature)
Paper towels

Nutritional Information (Approx. Per Serving)

Calories: 380
Protein: 28g
Carbohydrates: 18g
Fat: 22g
Fiber: 1g
Sugar: 2g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Reheat in the oven or air fryer to maintain crispiness.
Freezing: Freeze cooked tenders for up to 2 months. Reheat straight from frozen in a 375°F oven until heated through.

My Cooking Experience

Making Buttermilk Chicken Tenders at home is always a fun and rewarding experience. The buttermilk marinade makes all the difference, and the smell of the chicken frying fills the kitchen with irresistible anticipation. These tenders have become a favorite for family movie nights, and everyone loves picking their favorite sauces for dipping. Once you make them yourself, it’s hard to go back to frozen or takeout versions.

Conclusion

Buttermilk Chicken Tenders are crispy, juicy, and packed with flavor—the perfect crowd-pleaser for any occasion. Whether you’re cooking for kids, friends, or just satisfying your own craving, these homemade tenders deliver unbeatable comfort and taste. Once you try them, they’re sure to become a regular in your meal rotation.

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