Hey hey!
If you’re craving something golden, crunchy, and just downright satisfying, these Crispy Buttermilk Fried Chicken Tenders are calling your name. They’ve got that perfect crunch on the outside, juicy tender chicken on the inside, and they’re super easy to make at home. Seriously, better than takeout.
🧂 What You’ll Need
- 1½ lbs chicken tenders or chicken breast strips
- 1 cup buttermilk
- 1 tsp hot sauce (optional but delicious)
- 1½ cups all-purpose flour
- 1/2 cup cornstarch
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- Vegetable oil for frying
💛 Why I Love This Recipe
I’ve made a lot of fried chicken, and this is the one I keep coming back to. It’s crispy without being greasy, and the buttermilk keeps the inside super juicy. It’s the kind of comfort food that just feels right—especially when served hot with your favorite dip.
- Extra crunchy, golden brown coating
- Buttermilk makes the chicken tender and flavorful
- Simple pantry spices, nothing fancy
- Delicious hot or cold
- Great for meal prep or a crowd
🍽️ Servings + Time
- Serves: 4
- Prep time: 15 minutes
- Marinate time: 30 minutes to overnight
- Cook time: 15 minutes
- Total time: 45 minutes (or longer if marinating overnight)
📊 Macros (Per serving – approx.)
- Calories: 390
- Protein: 32g
- Carbs: 24g
- Fat: 18g
🔬 Why This Recipe Works (Quick Science)
The buttermilk breaks down some of the chicken’s proteins, making it extra tender. Cornstarch in the flour mix gives the crust a lighter, crispier texture. When you fry it, the moisture from the buttermilk steams the coating slightly, creating that signature crunch.
⚠️ Common Mistakes
- Skipping the marinade: Even 30 minutes makes a big difference in flavor and texture.
- Oil not hot enough: Too cold and your tenders will soak up oil and turn greasy.
- Crowding the pan: Lowers the oil temp and makes the crust soggy. Fry in batches.
- Not seasoning the flour: That outer crunch needs flavor—don’t skip the spices!
🍴 What to Serve With
- Crispy waffle fries or roasted potatoes
- Coleslaw or a fresh cucumber salad
- Buttermilk ranch or spicy dipping sauce
- Biscuits or cornbread
- Pickles on the side (yes please)
🔧 Tools You’ll Need
- Mixing bowls
- Tongs
- Paper towels or wire rack
- Heavy-bottomed skillet or Dutch oven
- Thermometer (optional but helpful)
🔁 Substitutions + Variations
- Chicken: Use boneless thighs for juicier tenders
- Buttermilk: Mix 1 cup milk with 1 tbsp vinegar or lemon juice
- Spices: Add cayenne or chili powder for a spicy kick
- Gluten-free: Use a GF all-purpose flour blend and check the cornstarch is GF too
⏱ Make-Ahead Tips
- Marinate the chicken overnight for max flavor
- Breaded tenders can sit in the fridge for 30 mins before frying for extra crunch
- Leftover cooked tenders reheat well in an air fryer or oven
👨🍳 How to Make Crispy Buttermilk Fried Chicken Tenders
Step 1: Marinate the Chicken
Place 1½ lbs chicken tenders in a bowl. Pour over 1 cup buttermilk and 1 tsp hot sauce (optional). Stir to coat, cover, and marinate in the fridge for at least 30 minutes or overnight.
Step 2: Mix the Coating
In a separate bowl, mix 1½ cups all-purpose flour, 1/2 cup cornstarch, 1½ tsp salt, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp onion powder.
Step 3: Dredge the Chicken
Remove chicken from buttermilk and let excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat. Place on a plate.
Step 4: Heat the Oil
Pour about 1–1½ inches of vegetable oil into a heavy skillet. Heat over medium-high heat to 350°F. Use a thermometer if you have one.
Step 5: Fry the Chicken
Carefully lower 3–4 tenders into the hot oil. Fry for 3–4 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Transfer to a paper towel-lined plate or wire rack. Repeat with remaining tenders.
Step 6: Serve and Enjoy
Let cool slightly, then serve hot with your favorite dip or sides.
🧊 Leftovers & Storage
- Store in the fridge for up to 3 days
- Reheat in the oven or air fryer at 375°F for 8–10 minutes until crispy
- Avoid microwaving—they’ll go soggy
- You can freeze cooked tenders; reheat from frozen in the oven
❓ FAQ
Can I bake or air fry these instead?
Yes! For air fryer: 400°F for 10–12 mins, flipping halfway. For oven: 425°F for 20 mins on a rack. Spray with oil for crispiness.
Can I use chicken breasts?
Totally. Just slice them into strips about the size of tenders.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let sit 5 mins before using.
How do I know they’re done?
They’ll be golden brown and the internal temp should hit 165°F.
🍗 Time to Fry!
These crispy buttermilk chicken tenders are just plain addictive. Crunchy outside, juicy inside, and way easier to make than you’d think. I hope you love them as much as I do! Let me know how yours turned out or what you dipped them in—I’m always up for new ideas. 🙌💬
Happy frying!