A classic comfort food done right—juicy, tender chicken strips soaked in flavorful buttermilk, coated in a crunchy seasoned breading, and fried to golden perfection.
Why You’ll Love This Recipe
-
Tender and flavorful: Buttermilk marinade ensures juicy, well-seasoned chicken.
-
Crispy perfection: Dual coating with flour and cornstarch delivers an extra-crunchy exterior.
-
Customizable heat: Cayenne adds a delightful kick; omit it for mild taste.
-
Dippable delight: Perfectly paired with various sauces—ranch, honey mustard, BBQ, or your favorite dip.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Tenders
-
1 ½ lbs chicken tenders (or boneless, skinless chicken breasts cut into strips)
-
1 cup buttermilk
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp paprika
-
Salt and pepper to taste
For the Breading
-
1 ½ cups all-purpose flour
-
½ cup cornstarch
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp cayenne pepper (optional)
-
Salt and pepper to taste
For Frying & Garnish
-
Vegetable oil (for frying, enough for 2 inches depth)
-
Fresh parsley, chopped (for garnish)
directions
-
Marinate the chicken
In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken strips, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for maximum tenderness. -
Prepare the breading
In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Mix well. -
Heat the oil
Pour about 2 inches of vegetable oil into a large skillet. Heat over medium‑high until it reaches 350 °F (175 °C). -
Bread the chicken
Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to ensure an even coating. -
Fry the tenders
Working in batches to avoid overcrowding, fry chicken tenders for 3–4 minutes per side until golden brown and internal temperature reaches 165 °F. Transfer to paper towels to drain. -
Serve
Arrange on a platter, garnish with chopped parsley, and serve immediately alongside your preferred dipping sauces.
Servings and timing
-
Servings: 4 (approximately 4 oz chicken each)
-
Prep time: 10 minutes + 1 hour (marinating)
-
Cook time: 15–20 minutes (including batches)
-
Total time: ~1 hour 30 minutes (including optional overnight marination)
Variations
-
Spicy version: Increase cayenne to 1 tsp or add chili powder for extra heat.
-
Herbed twist: Add 1 tsp dried herbs (thyme, oregano, or rosemary) to the breading mix.
-
Gluten-free option: Substitute all-purpose flour with a gluten-free blend; ensure cornstarch is GF.
-
Air-fryer method: Air-fry at 400 °F for 10–12 minutes, flipping halfway through.
storage/reheating
-
Storage: Place cooled tenders in an airtight container; refrigerate up to 3 days.
-
Reheating: Reheat in a preheated oven at 375 °F for 8–10 minutes or in an air-fryer for 5–6 minutes to restore crispiness.
-
Frozen leftovers: Freeze in a single layer on a baking sheet before transferring to freezer bags. Reheat from frozen at 375 °F for 15–18 minutes, flipping halfway through.
FAQs
1. Can I skip buttermilk and use milk instead?
You can, but buttermilk adds extra tenderness and flavor. Add 1 tsp vinegar to 1 cup milk for a quick buttermilk substitute.
2. Is cornstarch necessary in the breading?
Yes—it helps achieve a crunchier, lighter texture compared to flour alone.
3. How do I know when oil is at the right temperature?
Use a cooking thermometer for accuracy. Alternatively, test with a small flour-dredged piece—it should sizzle immediately.
4. Can I bake instead of fry?
Yes. Bake on a greased rack at 425 °F for 15–20 minutes, flipping halfway. Texture will be slightly less crisp.
5. Why didn’t the breading stick?
Ensure excess marinade drains off before dredging and press the breading firmly onto the chicken.
6. Can I marinate longer than overnight?
Overnight (up to 24 hours) is ideal. Longer may result in overly tender or slightly mushy texture.
7. What’s the best dipping sauce?
Ranch, honey mustard, BBQ sauce, or sriracha mayo pair wonderfully.
8. Can I double the recipe?
Yes—just work in batches to maintain oil temperature and fry in smaller quantities.
9. How do I fry all pieces evenly?
Allow space between pieces, and maintain consistent oil temperature (350 °F) throughout.
10. What oil is best for frying?
Neutral oils with high smoke points—vegetable, peanut, sunflower, or canola—are ideal.
Conclusion
These Buttermilk Chicken Tenders are the epitome of crispy, tender, and flavor-packed comfort food. With a flavorful marinade, crunchy breading, and quick frying, they’re a crowd-pleasing favorite for family meals, game days, or casual get-togethers—pair them with your go-to sauces and enjoy every bite!
[tasty-recipe id=”19244″]