Buttermilk Fried Chicken Tenders (Printable Version)

Tender chicken strips soaked in tangy buttermilk and coated with seasoned flour for a crispy finish.

# What You 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

# How to Make It:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add chicken tenders and turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
02 - In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder until evenly blended.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each tender in the seasoned flour mixture, pressing gently to adhere. Place coated pieces on a plate.
04 - Pour vegetable oil to a depth of approximately 2 inches in a large, deep skillet or Dutch oven. Heat to 350°F (175°C) and maintain temperature.
05 - Fry chicken in batches to avoid overcrowding, cooking each side for 3 to 4 minutes until golden brown and internal temperature reaches 165°F (74°C).
06 - Drain cooked tenders on a wire rack or paper towels to remove excess oil. Serve hot with preferred dipping sauces.

# Expert Advice:

01 -
  • The buttermilk creates meat so tender it practically dissolves, while the double-coating gives you that satisfying crunch that lasts.
  • You can marinate overnight and fry whenever hunger strikes, making this perfect for busy weeknights or feeding a crowd.
  • Even without fancy equipment, you end up with restaurant-quality chicken that tastes like someone actually cared.
02 -
  • Don't skip checking the oil temperature—too cool and you get soggy, greasy chicken; too hot and the outside burns before the inside cooks through.
  • The double-dip method (buttermilk again, then flour again) is real magic if you want extra crunch, and I learned this works best when you do it right after the first coat while everything is still sticky.
  • Never, ever overcrowd the pan—each piece needs personal space to fry evenly, or you'll get some burnt and some pale.
03 -
  • If you want extra spice, spike the marinade with hot sauce or increase the cayenne—the buttermilk carries heat beautifully without overwhelming the chicken flavor.
  • Use a thermometer for the oil and chicken; it removes all the guesswork and guarantees restaurant results every single time.
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