There’s something irresistible about golden, crispy, and tender fried chicken. When soaked in buttermilk, the result is a juicy, flavorful bite wrapped in a crunchy, seasoned crust. These Buttermilk Fried Chicken Tenders are the ultimate comfort food—perfect for family dinners, gatherings, or even as a satisfying snack.
With just the right balance of spices and a crisp coating that delivers an unforgettable crunch, this recipe will become a favorite in your kitchen. The secret? The buttermilk marinade, which not only tenderizes the chicken but also infuses it with deep, rich flavor.
So, roll up your sleeves, and let’s get frying!
Ingredients
For the Marinade:
- 500g (1 lb) chicken tenders (or boneless, skinless chicken breasts cut into strips)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- 2 eggs, beaten
- Vegetable oil (for frying)
Instructions
1. Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken tenders and mix well, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (or overnight for the best results).
2. Prepare the Coating
In another bowl, mix the flour, cornstarch, salt, paprika, cayenne pepper, garlic powder, and baking powder. In a separate shallow dish, beat the eggs.
3. Coat the Chicken
Remove the marinated chicken from the fridge. Dip each piece in the flour mixture, then in the beaten eggs, and again in the flour mixture for a thick, crispy coating. Press gently to ensure the coating sticks well.
4. Fry to Perfection
Heat vegetable oil in a deep pan to 175°C (350°F). Carefully place the coated chicken tenders into the hot oil, frying in batches to avoid overcrowding. Cook for 4–5 minutes per side or until golden brown and crispy. The internal temperature should reach 75°C (165°F).
5. Drain and Serve
Transfer the fried chicken tenders to a plate lined with paper towels to remove excess oil. Serve hot with your favorite dipping sauces like honey mustard, ranch, or spicy mayo.
Preparation Time
- Marinating: 2 hours (or overnight for best results)
- Preparation: 15 minutes
- Cooking: 10–15 minutes
- Total Time: 2 hours 30 minutes (including marination)
Tips & Notes
- Extra Crunch? Double-coat the chicken for a thicker crust.
- No Buttermilk? Use regular milk with 1 tablespoon of vinegar or lemon juice as a substitute.
- Oven-Baked Option: Bake at 200°C (400°F) for about 20 minutes, flipping halfway through.
- Air Fryer Method: Spray the coated chicken with oil and air fry at 200°C (400°F) for 12–15 minutes, shaking halfway.
- Spice It Up! Add more cayenne pepper or chili powder for extra heat.
Now, get ready to enjoy the crispiest, most flavorful Buttermilk Fried Chicken Tenders you’ve ever made!
