Buttermilk Fried Chicken Tenders (Printable)

Tender chicken soaked in buttermilk, coated in spices, and fried until crispy and golden brown.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil, for deep frying

# Method:

01 - Whisk buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken tenders and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
02 - Combine flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each tender in seasoned flour, pressing to adhere. Arrange coated tenders on a plate.
04 - Pour vegetable oil to a depth of 2 inches (5 cm) into a large deep skillet or Dutch oven. Heat oil to 350°F (175°C).
05 - Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Avoid overcrowding the pan.
06 - Drain cooked tenders on a wire rack or paper towels. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy while the baking powder in the coating creates crackling, shattering crispness that stays crispy even after it cools.
  • Two hours of marinating is mostly hands-off, so you can prep dinner without hovering over the stove.
  • These taste even better than takeout fried chicken, and you control exactly what goes into them.
02 -
  • The buttermilk marinade genuinely changes the chicken's texture and flavor at a chemical level—skipping it or rushing it (less than 1 hour) won't give you the same tender, flavorful result.
  • Oil temperature is non-negotiable; use a thermometer, not guessing or the toothpick test—350°F is the exact sweet spot where the coating crisps fast enough to trap juices inside.
03 -
  • Let your chicken come to room temperature before frying—cold chicken will cook unevenly, staying raw inside or overcooking outside by the time it's done.
  • Save a little buttermilk in a shallow bowl next to your flour station for the double-dip method; it saves time and makes the workflow smooth and efficient.
Return