These Buttermilk Chicken Tenders are one of those recipes I love making when I’m craving something crispy, comforting, and easy. The buttermilk keeps the chicken wonderfully juicy, while the outside fries up golden and crunchy. They’re always a hit at my table, especially with crispy French fries and our favorite dipping sauces on the side.
So, if you're looking for a chicken recipe that'll earn you rave reviews, look no further.
Table of Contents
Why This Recipe Works
The Magic of Buttermilk: The key ingredient here is buttermilk. Its natural acidity works wonders on the chicken, breaking down proteins, which results in tender and succulent meat. Moreover, its tangy flavor permeates the chicken, giving it a distinct taste that sets it apart from other marinades. You get chicken tenders that are incredibly tender on the inside while being golden and crispy on the outside.
Simple Yet Flavorful: What's brilliant about this recipe is its simplicity combined with immense flavor. Using just a handful of commonly found ingredients, you can create chicken tenders that burst with taste in every bite. Plus, the golden crust seals the flavors inside, ensuring that every piece is as tasty as the last. It's a foolproof method that guarantees success even for novice cooks, making you look like a pro in the kitchen. So why wait? Give this recipe a go, and let the flavors speak for themselves!
Ingredients
Buttermilk- This tangy milk provides a rich marinade, helping to tenderize the chicken. Substitute: Plain yogurt diluted with a little water.
Chicken tenders- These are the strips of meat found under the breast of the chicken. They're lean and cook quickly.
All-purpose flour - Used for coating the chicken tenders to achieve a crispy exterior. Substitute: Cornstarch or gluten-free flour for those with gluten sensitivities.
Salt- Enhances the flavor of the chicken. You can adjust based on personal preference.
Paprika - Gives the chicken a slightly smoky and colorful touch. Substitute: Cayenne for a spicier kick.
Tips
- Marinating the chicken in buttermilk for at least 2 hours (or overnight) will yield the best results in terms of flavor and tenderness.
- Ensure your oil is hot enough before frying – it should sizzle when you drop a small amount of flour into it.
- Don't overcrowd the frying pan - this can drop the oil temperature and make the tenders less crispy.
- Allow the fried tenders to drain on a wire rack instead of paper towels for optimal crispiness.
- Taste and adjust the seasoning after frying one tender to ensure the rest are perfectly flavored.
How to Serve
Buttermilk chicken tenders are a versatile dish that can be the star of a meal or an accompaniment to a larger spread. Their crispy exterior and juicy interior make them a favorite among all age groups.
- As a main dish: Serve the tenders on a bed of fresh greens with a side of mashed potatoes and steamed vegetables.
- Party snack: Cut the tenders into bite-sized pieces, add French fries, and provide a range of dips (honey mustard, BBQ, and ranch).
- In a wrap or sandwich: Place a few tenders in a tortilla with lettuce, tomatoes, and your favorite sauce for a quick lunch.
Can I make it in the oven?
Yes. Arrange the coated tenders on a wire rack over a baking sheet, spray them lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway through, until golden and crispy.
Can I make it in the air fryer?
Yes. Lightly spray the tenders with oil and air fry at 400°F for 10–12 minutes, flipping halfway through so they crisp up evenly. You can also check out my Air Fryer Chicken Tenders recipe for another easy option.
Similar Recipes
Buttermilk Chicken Tenders
Ingredients
- 1 pound chicken tenders
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt divided
- 2 teaspoons paprika
- vegetable or canola oil for frying
Instructions
- Place the chicken tenders in a large bowl with the buttermilk and 1 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
- In a separate bowl, mix the flour, remaining 1 teaspoon salt, and paprika.
- Pour about 1 inch of oil into a deep frying pan and heat to 350°F.
- Remove each chicken tender from the buttermilk and let the extra buttermilk drip off.
- Coat each tender well in the flour mixture, pressing the flour gently onto the chicken.
- Let the coated chicken rest for about 10 minutes. This helps the coating stick better.
- Fry the chicken in batches without crowding the pan. Cook for about 3–4 minutes per side, or until golden and cooked through.
- Transfer the chicken tenders to a wire rack to drain, then serve hot.
Nutrition
Notes
- Marinating the chicken in buttermilk for at least 2 hours (or overnight) will yield the best results in terms of flavor and tenderness.
- Ensure your oil is hot enough before frying – it should sizzle when you drop a small amount of flour into it.
- Don't overcrowd the frying pan; this can drop the oil temperature and make the tenders less crispy.
- Allow the fried tenders to drain on a wire rack instead of paper towels for optimal crispiness.
- Taste and adjust the seasoning after frying one tender to ensure the rest are perfectly flavored.
I served these with homemade garlic aioli. Great dinner.