Crispy Buttermilk Chicken Tenders feature juicy chicken coated in a seasoned panko and flour breading. Marinated in buttermilk for extra tenderness, these fried chicken tenders are perfect for weeknight dinners, party platters, or family meals. Serve with your favorite dipping sauces and sides like fries or coleslaw.

Ingredients

Chicken:

2 pounds chicken tenderloins (about 18 pieces)
Oil, for frying

Marinade:

1 cup buttermilk
1 teaspoon salt
¼ teaspoon ground black pepper

Breading:

1 cup all-purpose flour
1 cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Marinate the chicken: In a large bowl, combine buttermilk, salt, and black pepper. Add chicken tenderloins, toss to coat, cover with plastic wrap, and refrigerate for 30 minutes up to 2 hours.
Prepare the breading: In a shallow dish, mix together flour, panko breadcrumbs, salt, pepper, garlic powder, and paprika.
Coat the chicken: Remove each chicken tender from the buttermilk, shake off excess, and press into the breading mixture. Shake off any extra coating.
Fry the chicken: Heat about 3 inches of oil in a Dutch oven to 350°F (180°C). Carefully place the chicken tenders into the hot oil, frying in batches to avoid overcrowding. Fry 5–6 minutes until golden brown and the internal temperature reaches 165°F (74°C).
Drain and serve: Remove chicken tenders and drain on a wire rack or paper towels. Serve hot with dipping sauces and fries.

Why You’ll Love This Recipe

These Buttermilk Chicken Tenders are crispy on the outside, juicy on the inside, and packed with flavor. The buttermilk marinade tenderizes the chicken, while the seasoned breading creates a perfect golden crunch every time.

Tips

Use a thermometer to maintain oil temperature for consistent crispiness.
Don’t overcrowd the pan; fry in batches for even cooking.
Let fried chicken rest on a wire rack instead of paper towels to stay crispy.
Marinate longer (up to 2 hours) for extra tenderness.

Variations and Substitutions

Spices: Add cayenne or smoked paprika for extra heat and flavor.
Breading: Swap panko for crushed cornflakes or breadcrumbs for a different texture.
Cooking method: Bake in the oven at 425°F (220°C) for 20–25 minutes for a healthier alternative.
Chicken cuts: Use chicken breasts or thighs cut into strips if tenders aren’t available.

FAQs

Q: Can I make these ahead of time?
A: Yes, marinate and bread the chicken in advance. Fry just before serving for the best texture.

Q: How do I know when the chicken is fully cooked?
A: The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

Q: Can I freeze these chicken tenders?
A: Yes, fry or bake, let cool, then freeze in an airtight container for up to 2 months. Reheat in the oven to keep them crispy.

Serving

Serve Buttermilk Chicken Tenders with fries, coleslaw, or a fresh salad. Pair with dipping sauces like honey mustard, ranch, barbecue, or spicy aioli.

Suggestions

Sprinkle extra paprika or garlic powder over hot chicken for enhanced flavor.
Make a family platter with tenders, fries, and dipping sauces for parties or game nights.
Try them in sandwiches or wraps for a fun twist on lunch or dinner.