Buttermilk Fried Chicken Tenders – Crispy, Juicy, and Irresistibly Golden

These Buttermilk Fried Chicken Tenders are everything you love about classic fried chicken—crispy on the outside, tender and juicy on the inside, and packed with flavor. Marinated in seasoned buttermilk, the chicken becomes incredibly moist and flavorful before being coated in a perfectly spiced flour mixture and fried (or baked) to golden perfection. Whether served as a family dinner, game-day snack, or lunch favorite, these tenders are comfort food done right.

Why You’ll Love This Recipe

Crispy Perfection: Lightly seasoned coating delivers crunch in every bite.
Juicy Inside: Buttermilk marinade ensures tender, flavorful chicken.
Family Favorite: Kid-approved and perfect for dipping.
Flexible Cooking Options: Can be pan-fried, deep-fried, or baked for a lighter twist.

Ingredients

For the Marinade:

• 1 ½ lbs chicken tenders (or chicken breasts cut into strips)
• 1 cup low-fat buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Coating:

• 1 cup all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Cooking spray or oil, for frying or baking

Instructions

1. Marinate the Chicken
In a large bowl, whisk together buttermilk and seasonings. Add the chicken tenders, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours (overnight for best flavor).

2. Prepare the Coating
In a separate bowl, mix flour, cornstarch, and seasonings. Remove chicken from marinade, letting excess drip off, and dredge each piece in the flour mixture. For extra crunch, dip the chicken back into the buttermilk and coat again in flour.

3. Cook the Chicken

• To Fry: Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry chicken tenders in batches for 3–4 minutes per side, or until golden brown and cooked through.
• To Bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly spray with oil. Arrange tenders in a single layer, spray tops lightly with oil, and bake for 18–20 minutes, flipping halfway through, until crispy and golden.

4. Serve
Drain fried chicken on paper towels, or let baked tenders cool slightly. Serve warm with your favorite dipping sauces—ranch, honey mustard, or spicy ketchup.

Nutritional Information

Calories: 290
Carbohydrates: 16g
Fat: 10g
Protein: 32g
Fiber: 1g

Tips for Success

• Marinate Longer: The longer the chicken sits in buttermilk, the more tender it becomes.
• Use Cornstarch: It adds extra crispiness to the coating.
• Don’t Overcrowd: When frying, cook in small batches for even browning.
• Keep Warm: Place cooked tenders on a wire rack in a low oven to stay crisp until serving.

Why This Recipe Works

The buttermilk marinade breaks down the chicken’s fibers, locking in moisture while infusing subtle tang and flavor. The seasoned flour and cornstarch mixture create a golden, crunchy coating that stays crisp even after cooling slightly. The result is restaurant-quality tenders that are both hearty and delicious.

Buttermilk Fried Chicken Tenders are the perfect mix of comfort and crunch. Simple to make yet bursting with homemade flavor, they’re ideal for weeknight dinners, parties, or weekend indulgence. Serve them with your favorite dipping sauce and a side of fries, salad, or coleslaw for a complete, crowd-pleasing meal that everyone will love.