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Buttermilk Fried Chicken Tenders

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These crispy, golden buttermilk fried chicken tenders are marinated in a flavorful buttermilk seasoning, then coated in a crunchy breading and fried to perfection. Perfect for dipping, snacking, or serving as a main dish, this Southern classic is a must-try! Serve with your favorite sauces for the ultimate comfort food experience.

Ingredients

Scale

For the Marinade:

  • 2 lbs chicken tenderloins
  • 1 cup buttermilk
  • 1½ tsp salt
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika

For the Breading:

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • 1 heaping tsp salt
  • ¾ tsp black pepper
  • ¾ tsp garlic powder
  • ¾ tsp paprika
  • 3 tbsp buttermilk

For Frying:

 

  • 3–4 cups vegetable oil

Instructions

1️⃣ Marinate the Chicken:

  • In a large resealable bag, combine chicken, buttermilk, salt, cayenne, garlic powder, and paprika.
  • Seal, massage to coat, and refrigerate for at least 4 hours (or up to 24 hours for maximum flavor).

2️⃣ Prepare the Breading:

  • In a large bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and paprika.
  • Add 3 tbsp buttermilk and mix with a fork until clumpy (this helps create an extra crispy texture).

3️⃣ Bread the Chicken:

  • Line a baking sheet with foil.
  • Remove chicken from marinade and toss in breading mixture, pressing firmly to help the coating stick.
  • Place breaded tenders on the prepared baking sheet.

4️⃣ Fry the Chicken:

  • Heat ¾-inch of oil in a deep high-sided pot to 350°F (175°C).
  • Test by dropping a small cube of bread—it should sizzle immediately.
  • Fry chicken tenders in batches for 3-4 minutes per side, until golden brown and crispy.
  • Transfer to a paper towel-lined baking sheet to drain.
  • Repeat until all tenders are fried, adjusting heat as needed.

5️⃣ Serve & Enjoy:

 

  • Serve hot with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce!

Notes

  • For extra crispy tenders, double-dip the chicken by dipping it back into buttermilk and then dredging it in the flour mixture again.
  • Use a thermometer to ensure oil stays around 350°F to prevent burning or soggy breading.
  • Make ahead: Marinate the chicken overnight for the best flavor!

 

  • To reheat, bake at 375°F for 10-12 minutes, or air-fry at 350°F for 5 minutes.

Nutrition

Find it online: https://easyfoodflash.com/buttermilk-fried-chicken-tenders/