Crispy Buttermilk Fried Chicken Tenders Recipe for Tasty Comfort

Crispy buttermilk fried chicken tenders pack a punch of flavor that will make your taste buds dance with excitement.

Southern kitchens have long celebrated this classic comfort dish.

Marinating the meat in tangy buttermilk ensures each bite remains incredibly juicy and tender.

Crunchy golden breading creates a delectable exterior that seals in all the delicious goodness.

Seasoned flour and a perfect blend of spices guarantee maximum deliciousness in every single piece.

Cooking these tenders requires minimal effort but delivers maximum satisfaction.

You’ll want to serve these alongside your favorite dipping sauce for an irresistible meal that everyone will love.

Why Buttermilk Fried Chicken Tenders Are So Addictive

• Amplify Flavor Depth: Buttermilk marinade transforms simple chicken tenders into a taste sensation, guaranteeing juicy and incredibly flavorful results.
• Master Crispy Perfection: Seasoned flour coating creates a delightfully crunchy exterior that locks in moisture, delivering restaurant-quality chicken tenders at home.
• Versatile Crowd-Pleaser: Perfect for game day, family dinners, or casual gatherings, these chicken tenders appeal to both kids and adults with their irresistible golden-brown crunch.
• Quick Cooking Adventure: Simple ingredients and straightforward technique make this recipe accessible for home cooks of all skill levels, promising delicious results without complicated steps.

Ingredients For Buttermilk Fried Chicken Tenders

• Chicken Tenders: Fresh chicken strips that provide the main protein for the crispy fried dish.

• Buttermilk: Helps tenderize the chicken and adds a subtle tangy flavor to the meat.
• Egg: Serves as a binding agent to help the coating stick to the chicken.

• All-Purpose Flour: Creates a crispy and golden exterior for the chicken tenders.
• Salt, Black Pepper, Paprika, Garlic Powder, Cayenne Pepper: A blend of spices that adds depth and complexity to the chicken's flavor profile.
• Vegetable Oil: Provides the medium for deep frying and achieving a crunchy, golden-brown coating.

How To Cook Buttermilk Fried Chicken Tenders Right

Step 1: Soak Chicken in Buttermilk Magic

Immerse chicken tenders in buttermilk for a deep flavor bath. Let them relax in the refrigerator for at least 2 hours or overnight, allowing the buttermilk to work its tenderizing charm.

Step 2: Create Flavor-Packed Coating

• All-purpose flour
• Salt
• Black pepper
• Paprika
• Garlic powder
• Cayenne pepper

Blend these spices thoroughly to ensure each tender gets a flavor explosion.

Step 3: Prepare Egg Wash

Whisk an egg in a separate bowl. This magical binding agent helps the seasoned flour stick perfectly to the chicken, creating an irresistible crispy exterior.

Step 4: Coat Chicken with Seasoned Goodness

Lift each buttermilk-soaked tender, letting excess liquid drip away. Roll the chicken generously in the spiced flour mixture, ensuring every nook and cranny gets a delicious coating.

Step 5: Heat Oil to Perfection

Pour vegetable oil into a deep skillet or heavy pot. Bring the temperature to 350°F – this is the sweet spot for achieving golden, crispy perfection without burning.

Step 6: Fry in Delicious Batches

Gently lower coated chicken tenders into the hot oil. Work in batches to keep the oil temperature consistent and prevent overcrowding.

Step 7: Cook Until Golden and Juicy

Fry each batch for 3-4 minutes per side. Look for a beautiful golden-brown color and ensure the internal temperature reaches 165°F for safe, succulent chicken.

Step 8: Drain and Rest

Transfer the fried tenders to a wire rack or paper towel-lined plate. This helps drain excess oil and keeps the coating wonderfully crisp.

Step 9: Let Juices Settle

Allow the chicken to rest for 3-5 minutes. This brief pause lets the juices redistribute, ensuring maximum flavor and tenderness.

Step 10: Serve and Enjoy

Plate up these crispy, golden tenders hot and fresh. Pair with your favorite dipping sauce or side dishes for a meal that’ll have everyone asking for seconds.

Tips For Crispy Buttermilk Fried Chicken Tenders

• Marinate Maximizer: Use overnight buttermilk soaking to guarantee maximum flavor penetration and unbelievable tenderness in every chicken tender.
• Temperature Control: Monitor oil heat closely at 350°F to prevent burning and ensure perfectly crispy, golden-brown exterior without greasy residue.
• Batch Brilliance: Fry chicken tenders in small batches to maintain consistent oil temperature and achieve uniform crunchiness across all pieces.
• Drain and Rest: Place fried tenders on wire rack or paper towels to remove excess oil, then let rest briefly to lock in juices and preserve crackling texture.
• Seasoning Secret: Experiment with spice blend by adjusting cayenne and garlic powder levels to create personalized flavor profile matching individual taste preferences.

Tasty Variations Of Buttermilk Fried Chicken Tenders

• Spicy Honey Drizzle Tenders: Infuse extra heat by mixing hot sauce into buttermilk marinade and drizzle honey over crispy tenders after frying for sweet-spicy kick.
• Herb-Crusted Chicken Tenders: Replace half the flour with finely chopped fresh herbs like rosemary, thyme, and parsley for an aromatic and earthy coating.
• Parmesan Crusted Tenders: Blend grated parmesan cheese into seasoned flour mixture for a crispy, cheesy exterior that adds rich, savory depth to classic fried chicken.
• Mediterranean Style Tenders: Incorporate dried oregano, za'atar, and lemon zest into flour coating, serving with tzatziki sauce for a Mediterranean-inspired flavor profile.

What To Pair With Buttermilk Fried Chicken Tenders

• Pair Zesty Ranch Dressing: Cool, tangy ranch perfectly complements the spicy and crispy chicken tenders, balancing heat with creamy smoothness.
• Serve Crisp Coleslaw: Refreshing, crunchy slaw with vinegar-based dressing cuts through the richness of fried chicken, providing a light counterpoint.
• Match Craft Beer Pairing: Hoppy pale ale or amber beer with moderate bitterness enhances the seasoned coating and cuts through the chicken's richness.
• Offer Spicy Honey Drizzle: Sweet and fiery honey glaze adds complex flavor layers, elevating the tenders with a perfect sweet-heat combination.

Store Buttermilk Fried Chicken Tenders The Easy Way

• Store leftover fried chicken tenders in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent moisture buildup.
• Revive crispiness by reheating in a preheated oven at 375°F for 10-12 minutes. Avoid microwave reheating, which can make the coating soggy and compromise the crispy texture.
• Wrap individual chicken tenders in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Place a paper towel between chicken tenders when storing to absorb excess moisture and help maintain their crisp coating during refrigeration.

FAQs For Buttermilk Fried Chicken Tenders

• Why use buttermilk for marinating chicken tenders?

Buttermilk contains natural enzymes that help break down protein, making chicken incredibly tender and adding subtle tangy flavor to the meat while helping the coating stick better.

• How can I ensure my chicken tenders are crispy?

Use a dry coating mixture with flour and seasonings, maintain oil temperature at 350°F, and avoid overcrowding the pan during frying. Pat chicken dry before coating to remove excess moisture for maximum crispiness.

• What type of oil works best for frying chicken tenders?

Vegetable oil or canola oil are ideal because they have high smoke points, neutral flavors, and can withstand high temperatures needed for perfect frying without burning.

Buttermilk Fried Chicken Tenders Recipe

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4.6 from 34 reviews

• Total Time: 2 hours 12-16 minutes
• Yield: 4 1x

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Description

Crispy buttermilk fried chicken tenders bring Southern comfort right to dinner tables with golden, juicy perfection. Crunchy exterior and tender meat make this classic dish an irresistible crowd-pleaser you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 lbs chicken tenders
• 2 cups buttermilk
• 2 cups all-purpose flour

Coating Ingredients:

• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper

Frying Ingredients:

• 4 cups vegetable oil
• 1 large egg

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Instructions

1. Marinate chicken tenders in buttermilk for at least 2 hours or overnight in the refrigerator to enhance tenderness and flavor infusion.
2. Combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in a shallow dish, creating a well-seasoned coating mixture.
3. Whisk egg in a separate bowl to help the dry coating adhere to the chicken.
4. Remove chicken from buttermilk, allowing excess liquid to drip off, then dredge each tender thoroughly in the seasoned flour mixture, ensuring complete and even coverage.
5. Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F, maintaining a consistent temperature for optimal frying.
6. Carefully lower coated chicken tenders into hot oil, working in batches to avoid overcrowding and maintain oil temperature.
7. Fry each batch for 3-4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F.
8. Transfer fried chicken tenders to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
9. Let chicken rest for 3-5 minutes before serving to allow juices to redistribute and coating to set.
10. Serve hot with preferred dipping sauce or side accompaniments.

Notes

• Tenderize chicken using buttermilk for deeper flavor penetration and softer meat texture.
• Select high-quality, fresh chicken tenders for consistent cooking and superior taste.
• Maintain precise oil temperature between 350-375°F to prevent greasy or undercooked chicken.
• Pat chicken completely dry before coating to ensure crispy, adherent breading that doesn’t become soggy.

• Prep Time: 2 hours (or overnight)
• Cook Time: 12-16 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg