It’s 6pm and you need dinner fast. If you’re craving something crunchy and comforting, these Crispy Buttermilk Fried Chicken Tenders are for you. You don’t need a deep fryer for restaurant-quality results at home.
This recipe delivers a serious crunch that your whole family will love. It is simple, reliable, and way better than any takeout version. You can have these on the table in under an hour.
Why You’ll Make This Again
These tenders are the ultimate family-friendly meal for any busy evening. The buttermilk marinade ensures the chicken stays incredibly juicy on the inside. Since it’s a quick weeknight dinner, you won’t spend all night cooking.
The combination of flour and cornstarch creates a shatter-crisp coating every time. It’s a budget-friendly way to feed a hungry crowd without much effort. You’ll love how the spices bring a classic Southern flavor to your kitchen.
How This Comes Together
We use a simple double-dredge method to build up that thick crust. First, the chicken takes a quick bath in seasoned buttermilk. Then, you press it into a spiced flour mixture for maximum texture. Frying in a heavy skillet makes the process fast and very easy. You don’t need fancy equipment to get this right.
What You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh chicken tenderloins for the best results and quickest cooking time.
- 1 lb chicken tenderloins
- 1 cup buttermilk
- 1.5 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 0.5 tsp cayenne pepper
- 1 quart vegetable oil for frying
Step-By-Step Directions
- Whisk buttermilk, 1 tsp salt, 0.5 tsp pepper, garlic, and paprika.
- Submerge the chicken in the buttermilk and refrigerate for 30 minutes.
- Mix flour, cornstarch, cayenne, and remaining salt and pepper in a dish.
- Heat the vegetable oil in a heavy skillet to 350°F (175°C).
- Remove chicken from buttermilk and dredge thoroughly in the flour mixture.
- Press the flour firmly to ensure the coating sticks well.
- Fry in batches for 3 to 4 minutes per side until golden.
- Drain on a wire rack to keep the bottom side crispy.
How To Serve Your Crispy Buttermilk Fried Chicken Tenders
Serve these tenders while they are still piping hot for the best experience. They pair perfectly with a side of creamy honey mustard or ranch. For a full meal, add some crispy fries or a fresh coleslaw. This dish is a hit for casual hosting or weekend lunches. You can even slice them over a salad for a crunch.
Leftovers & Storage
Store any remaining tenders in an airtight container in the refrigerator. They will stay fresh and tasty for up to three days. To keep them crunchy, reheat in the oven or air fryer. Set your oven to 350°F for about ten minutes. Avoid using the microwave, as it will make the breading soft. You can also freeze cooked tenders for an even faster meal later.
Make It Even Better (Pro Tips)
- Don’t skip the 30-minute buttermilk soak for tender meat.
- Use a thermometer to keep your oil at a steady 350°F.
- Avoid crowding the pan so the oil temperature doesn’t drop too low.
- Press the flour firmly into the chicken to prevent the coating from falling.
- Always drain on a wire rack instead of paper towels for crunch.
- Prepare a big batch for easy meal prep lunches during the week.
- Use room temperature buttermilk to help the oil stay hot during frying.
- Let the coated chicken rest for five minutes before it hits the oil.
Easy Ways To Change It Up
- Add extra cayenne or hot sauce for a spicy kick.
- Swap the spices for lemon pepper for a bright, zesty flavor.
- Use gluten-free flour and cornstarch for a dietary-friendly version.
- Try this with turkey breast strips during the holiday season.
Quick Questions
Why is my breading falling off?
Make sure to press the flour mixture firmly onto the wet chicken. Letting the coated chicken rest for 5 minutes before frying also helps. This allows the flour to hydrate and stick better to the meat.
Can I bake these instead?
You can bake them at 400°F, but they won’t be as crunchy. Spray them generously with oil before putting them in the oven. An air fryer is a better alternative for a healthy crunch.
What oil is best for frying?
Vegetable, canola, or peanut oil all work great for this recipe. They have high smoke points and won’t burn at 350°F. Avoid using olive oil for deep frying these tenders.
I hope you love these tenders as much as my family does. They are the perfect way to satisfy a big craving fast. Give them a try tonight!
— Ethan
Crispy Buttermilk Fried Chicken Tenders
Ingredients
Method
- In a large bowl, whisk together buttermilk, 1 teaspoon salt, 0.5 teaspoon pepper, garlic powder, and smoked paprika.
- Submerge chicken tenderloins in the buttermilk mixture, cover, and refrigerate for 30 minutes.
- In a separate shallow dish, combine flour, cornstarch, cayenne pepper, and the remaining salt and pepper.
- Heat vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
- Remove chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure coating adhesion.
- Fry chicken in batches for 3 to 4 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Transfer fried tenders to a wire rack set over a baking sheet to drain and preserve crispness.
