Buttermilk Chicken Tenders are something I make when I want crispy chicken without dealing with a whole chicken or complicated preparation. The buttermilk gives the chicken a tender texture and adds a little tang before it even hits the coating.
I usually let the chicken sit in the buttermilk for a few hours when I have the time. It makes a noticeable difference, especially with lean chicken breast, which can sometimes turn dry if it is cooked too long.
The coating is simple too. A mix of flour and seasonings gives the tenders plenty of flavor and a crisp exterior while keeping the ingredient list manageable.
Serve them with your favorite dipping sauce, fries, or a simple salad, and you have a meal that works just as well for a weeknight dinner as it does for a casual weekend lunch.
Why You Will Love This Recipe
The combination of buttermilk and chicken breast gives you tender, flavorful chicken underneath a crunchy coating. The buttermilk also helps the flour mixture stick to the chicken, giving you a thicker, crispier crust.
You can prepare the chicken ahead of time and let it marinate in the refrigerator until you are ready to cook. I find that especially useful when I know dinner is going to be busy later.
The seasoning is mild enough for the whole family, but you can easily add cayenne or extra black pepper if you want more heat.
Ingredients for Buttermilk Chicken Tenders
For the Buttermilk Marinade
- 1 pound chicken tenders: Using chicken tenderloins keeps this recipe simple because they are already naturally shaped for tenders. If you only have chicken breasts, cut them into strips about 1 inch thick.
- 1 cup buttermilk: Buttermilk adds tangy flavor and helps keep the chicken tender while it marinates.
- 1 teaspoon salt: Seasons the chicken throughout the marinade and helps bring out its natural flavor.
- 1/2 teaspoon garlic powder: Adds savory garlic flavor without overpowering the chicken.
- 1/2 teaspoon paprika: Gives the chicken a mild, slightly sweet flavor and adds a little color.
- 1/4 teaspoon black pepper: Adds a gentle peppery bite to the marinade.
For the Crispy Coating
- 1 cup all-purpose flour: Creates the main crispy coating around the chicken. Regular flour works well and gives you a sturdy crust.
- 1/2 cup cornstarch: Helps make the coating lighter and crispier instead of giving you a soft, heavy crust.
- 1 teaspoon paprika: Adds color and a mild savory-sweet flavor to the coating.
- 1 teaspoon garlic powder: Gives the crispy crust plenty of savory flavor.
- 1/2 teaspoon onion powder: Adds a subtle onion flavor that works well with the chicken.
- 1/2 teaspoon salt: Seasons the flour coating so the outside is flavorful rather than bland.
- 1/4 teaspoon black pepper: Adds a little extra bite to the crispy crust.
- 1/4 teaspoon cayenne pepper: Optional if you want the tenders to have some heat.
For Cooking
- Vegetable or canola oil: Use enough oil to come about 1/2 inch up the sides of a large skillet. These oils are good for frying because they have a neutral flavor and can handle the cooking temperature.
How to Make Buttermilk Chicken Tenders
- Marinate the chicken: Place the chicken tenders in a large bowl or resealable bag and pour in the buttermilk. Add the salt, garlic powder, paprika, and black pepper, then toss everything together until the chicken is completely coated. Cover and refrigerate for at least 30 minutes, although 2 to 4 hours will give the chicken even more flavor and tenderness.
- Prepare the coating: In a wide, shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix thoroughly so the seasonings are spread evenly throughout the flour rather than concentrated in certain spots.
- Heat the oil: Pour about 1/2 inch of vegetable or canola oil into a large heavy skillet and heat it over medium-high heat until it reaches about 350°F. If you do not have a thermometer, drop a tiny pinch of flour into the oil; it should immediately sizzle without smoking.
- Coat the chicken: Remove one chicken tender from the buttermilk and let the excess drip off for a few seconds. Place it into the seasoned flour and press the coating firmly onto the chicken so it sticks well. Turn it over and coat the other side completely, then gently shake off any loose flour.
- Build a thicker crust: For an extra-crispy coating, dip the flour-coated tender briefly back into the buttermilk and then return it to the flour mixture for a second coating. Press the flour onto the chicken again, especially around the edges, where those little crispy pieces form.
- Fry the tenders: Carefully place the coated chicken into the hot oil, making sure not to overcrowd the skillet. Fry for about 3 to 4 minutes on the first side, then carefully flip and cook for another 3 to 4 minutes until the coating is deep golden brown and the chicken is cooked through.
- Keep the oil at the right temperature: Watch the heat while frying and adjust it as needed. If the oil becomes too hot, the coating can turn dark before the chicken is cooked; if it gets too cool, the tenders can absorb too much oil and become greasy.
- Check the chicken: Use a meat thermometer to check the thickest part of a tender. The chicken should reach 165°F before serving. Since tenderloins can vary in size, smaller pieces may finish sooner than larger ones.
- Drain the tenders: Transfer the cooked chicken to a wire rack set over a baking sheet or a plate lined with paper towels. A wire rack is ideal because it allows air to circulate underneath, helping the bottom stay crisp instead of becoming soggy.
- Let them rest briefly: Allow the tenders to rest for a few minutes before serving. This gives the coating time to firm up while the chicken settles, making the tenders easier to handle without losing their crisp texture.
- Serve warm: Serve the chicken tenders while they are still hot and crispy with your favorite dipping sauce. Ranch, honey mustard, barbecue sauce, and spicy mayo all work well with the tangy buttermilk coating.
What to Serve Buttermilk Chicken Tenders With
I usually serve these tenders with French fries, potato wedges, or crispy roasted potatoes when I want that classic comfort-food combination. A little coleslaw on the side is also great because the cool, crunchy texture balances the hot fried chicken.
For something lighter, serve them with a simple green salad or roasted vegetables. You can also slice the tenders and add them to a salad with lettuce, tomatoes, cucumber, and your favorite dressing.
Do not forget the dipping sauce. Honey mustard is one of my favorites here, but ranch, barbecue sauce, buffalo sauce, or a simple spicy mayo all work depending on what kind of flavor you want.
How to Store and Reheat Buttermilk Chicken Tenders
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 to 4 days. If possible, place a paper towel between layers to absorb excess moisture and help prevent the coating from becoming too soft.
For the crispiest reheating, use an oven or air fryer rather than the microwave. Heat the tenders at 375°F until they are hot throughout and the coating has crisped back up, usually around 8 to 12 minutes in the oven or about 5 to 7 minutes in an air fryer, depending on their size.
The microwave will work when you are in a hurry, but the coating will be softer. If you do use it, heat the tenders in short intervals just until warmed through rather than cooking them for several minutes at once.
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