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Buttermilk Chicken Tenders Recipe

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Buttermilk chicken tenders deliver restaurant-quality fried chicken through tangy marinade that tenderizes meat while creating exceptionally crispy coating. This family-friendly recipe transforms simple chicken into crave-worthy meal that pleases adults and children alike. The key to exceptional buttermilk tenders lies in proper marinating time, well-seasoned breading mixture, and maintaining correct oil temperature that creates golden crust while keeping interior moist and juicy.

How to Make Buttermilk Chicken Tenders

how to make buttermilk chicken tenders

Essential Ingredients

For Chicken Tenders (Serves 4-6):

  • 2 lbs chicken tenders (or chicken breasts cut into strips)
  • 2 cups buttermilk
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • Vegetable oil for frying (about 2 quarts)

For Serving:

  • Ranch dressing
  • Honey mustard
  • BBQ sauce
  • Hot sauce
  • Lemon wedges
  • Fresh parsley

Preparation and Cooking Instructions

buttermilk chicken tenders steps

Marinating process (2-24 hours):

  1. Trim any excess fat or tendons from chicken tenders
  2. Combine buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, paprika, and cayenne in large bowl
  3. Add chicken tenders to buttermilk mixture coating completely
  4. Cover and refrigerate minimum 2 hours or overnight for best results
  5. Longer marinating creates more tender, flavorful chicken

Breading station setup:

  1. Mix flour, cornstarch, baking powder, remaining salt and pepper, onion powder, and thyme in shallow dish
  2. Whisk thoroughly ensuring even spice distribution
  3. Remove chicken from buttermilk allowing excess to drip off
  4. Reserve some buttermilk for adding to flour mixture

Breading technique:

  1. Add 2-3 tablespoons buttermilk to flour mixture and mix with fork creating small clumps
  2. These clumps create extra-crispy shaggy coating
  3. Dredge each tender in flour mixture pressing firmly to adhere
  4. Shake off excess and place on wire rack
  5. Let coated tenders rest 10 minutes allowing coating to set

Frying process (15-20 minutes):

  1. Heat oil in large heavy pot or deep fryer to 350°F (175°C)
  2. Use thermometer monitoring temperature throughout cooking
  3. Fry tenders in batches of 4-5 pieces avoiding overcrowding
  4. Cook 5-7 minutes until golden brown and internal temperature reaches 165°F
  5. Turn once halfway through for even browning
  6. Remove with slotted spoon or spider draining excess oil
  7. Transfer to wire rack over baking sheet
  8. Keep finished tenders warm in 200°F oven while frying remaining batches
  9. Season lightly with salt immediately after frying
  10. Serve hot with dipping sauces

Conclusion

Buttermilk chicken tenders exemplify comfort food perfection through tangy marinade creating tender meat encased in exceptionally crispy coating. Success depends on proper marinating time allowing buttermilk to work its magic, well-seasoned breading providing flavor throughout, and careful temperature control achieving golden exterior with juicy interior. Whether serving weeknight family dinner or party appetizer spread, these tenders deliver crowd-pleasing results rivaling restaurant offerings. Master this technique to create reliable go-to recipe that satisfies cravings while showcasing proper frying fundamentals.

Jennifer Glover
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