buttermilk fried chicken tenders recipe
The Best buttermilk fried chicken tenders recipe
Buttermilk fried chicken tenders are the one recipe I make more than any other, and there is a good reason for it. Chicken tenders are already the easiest cut to work with because they cook fast and stay juicy, and a buttermilk soak does most of the heavy lifting before they ever hit the pan. The buttermilk tenderizes the meat and helps the flour coating stick, so you get a crisp crust that actually holds on instead of sliding off in the oil. I keep the seasoning simple so the chicken tastes like chicken, not like a spice blend.
My kids ask for these constantly, and I like that I can get them on the table on a Tuesday without a big production. They work for a birthday party spread, a game day plate, or just a normal weeknight when nobody wants to think hard about dinner. I usually put out a few dipping sauces and let everyone build their own plate. When I am feeding a crowd, I hold the finished tenders on a wire rack in a warm oven so they stay crisp while I work through the batches.
The part I feel good about is that these are made from whole chicken tenderloins, not a frozen bag of formed nuggets with a long ingredient list. Chicken brings protein to the meal, and cooking at home means I know exactly what went into the coating and what kind of oil I am frying in. I serve them with something green and a pile of whatever fruit is in the fridge, which balances out the plate. It is still fried food, but it is fried food I can feel fine about feeding my family.
Buttermilk Fried Chicken Tenders
Chicken tenders soak in seasoned buttermilk, then get a double dip in flour for a craggy, extra-crispy crust. Fry them in batches for a weeknight dinner that beats takeout, and serve with honey mustard, hot sauce, or pickles.
🥘Ingredients
For the Buttermilk Soak
For the Breading
For Frying and Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Buttermilk Fried Chicken Tenders Works
These buttermilk fried chicken tenders are my go to when I need something everyone at the table will actually eat, whether it is a quick weeknight dinner or a big family gathering. The buttermilk soak keeps them tender and the seasoned coating fries up crisp every single time, so I never have to worry about how they will turn out. Make a big batch for your next get together and watch them disappear before you even get the platter set down.
❓ Frequently Asked Questions About Buttermilk Fried Chicken Tenders
1. Can I use whole chicken breasts instead of tenders?
Yes. Slice boneless, skinless breasts into strips about 1 inch thick and 4 to 5 inches long, then pound them to an even thickness so they cook at the same rate as store-bought tenders. The buttermilk soak and breading steps stay exactly the same. Just add a minute or two to the fry time if your strips run thick.
2. How long should the chicken soak in buttermilk?
Thirty minutes at room temperature is the minimum, and 4 to 8 hours in the refrigerator is the sweet spot. The buttermilk’s acid tenderizes the meat and helps the flour coating cling. Beyond 24 hours the texture starts to turn mushy, so set a timer rather than leaving it overnight out of habit.
3. What oil should I fry in, and how hot should it be?
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, filled 1 to 2 inches deep in a heavy pot or cast iron skillet. Hold the oil at 350°F and fry in small batches so the temperature does not drop. A clip-on thermometer takes the guesswork out; if you fry too cool, the breading turns greasy before the chicken cooks through.
4. Why is my breading sliding off in the oil?
Most of the time it is too much buttermilk still clinging to the chicken, which keeps the flour from forming a real bond. Let each piece drip for a few seconds, press the seasoned flour on firmly with your fingers, and rest the breaded tenders on a rack for 10 minutes before frying. That short rest hydrates the coating so it grips the meat.
5. Can I make these ahead of time or reheat leftovers?
You can bread the tenders up to a few hours ahead and keep them covered in the refrigerator, though fry them straight from cold and expect a slightly longer cook. Leftovers keep for about three days in the refrigerator. Reheat them in a 375°F oven on a wire rack for 8 to 10 minutes to bring the crust back to life; the microwave will steam it soft.
6. Can I bake or air-fry them instead of deep frying?
Yes, with a texture trade-off. For the oven, set the breaded tenders on a greased wire rack over a sheet pan, drizzle or spray them lightly with oil, and bake at 425°F for 15 to 20 minutes, flipping once. An air fryer works well at 400°F for about 10 to 12 minutes. Both methods give a crisp shell, though it will be a bit drier than oil-fried.
