This Fried Chicken Tenders Recipe is everything you crave in classic comfort food, complete with a crispy, golden exterior and irresistibly juicy, flavorful chicken in each bite. Soaked in seasoned buttermilk, then fried to perfection, every bite is made even better with two homemade dipping sauces you’ll want to drizzle on everything. Once you try this combo, drive-thru tenders won’t stand a chance.
The Best Fried Chicken Tenders Recipe
Who doesn’t love chicken tenders? They were one of my favorite foods growing up and are still one of my favorite foods as an adult. However, now that I’m grown, frozen and restaurant tenders just don’t cut it.
Instead, I make my own, using the same method I use to make my infamous crispy buttermilk fried chicken recipe. As a result, each tender turns out crisp and golden with a juicy center and bold savory flavor. Paired with a creamy, tangy buttermilk ranch and sweet honey mustard sauce for dipping, these tenders are perfect for family-friendly dinners, game days, and when you’re craving a bit of nostalgia. No matter the occasion, you can’t go wrong with this fried chicken tenders recipe!
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Ingredients
Chicken: I use two pounds of chicken breasts and cut them into equal strips. However, you can also use chicken tenderloins to cut down on prep time, you’ll just need to remove the tendon.
Marinade
Buttermilk: You can’t have buttermilk fried chicken tenders without buttermilk! The base of the marinade, buttermilk, helps tenderize the chicken, adds a tangy flavor, and helps the flour coating stick, resulting in a crispier texture.
Egg: Whisked until smooth, this works as a binder, adding rich flavor and helping the flour coating stick to the chicken.
Seasonings: We’re using a combination of black pepper, smoked paprika, celery seed, mustard powder, garlic powder, onion powder, oregano, dried thyme, and (optional) cayenne pepper to create a savory breading with lots of depth and a kick of heat.
Flour Coating
Flour: All-purpose flour forms the base of the breading. I haven’t tested it, but I’m sure a gluten-free flour would also work. I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Cornstarch: This is my secret to creating an extra crispy exterior for this fried chicken tenders recipe.
Seasonings: Smoked paprika, salt, garlic powder, and black pepper enhance the flavor of the breading so that no bite is ever bland.
Homemade Dipping Sauces
How to Make Buttermilk Fried Chicken Tenders
Marinate the Chicken
Step 1. Add all the marinade ingredients along with the chicken to a ziplock bag, and shake to distribute them evenly and coat the chicken. Marinate for at least 2 hours. Pro tip. You can also do this step in advance. The chicken can marinate for up to 24 hours.
Bread the Chicken
Step 2. Once the chicken is done marinating, transfer it to the counter. Then, add all the flour coating ingredients to a separate large bag, and gently shake to combine. Pro tip. Separate the flour into two plastic zip-loc bags to ensure all of the chicken is fully coated in the flour mixture.
Step 3. Using tongs, add the chicken pieces to the flour, close the bag, and carefully shake to coat the chicken evenly. Pro tip. It’s okay if some of the marinade drops into the flour, it adds additional crunchy texture.
Fry the Buttermilk Chicken Tenders
Step 4. Heat enough oil to submerge the chicken pieces in a large skillet or deep fryer, allowing it to reach a temperature of around 350°F (175°C).
Step 5. Working with just a few pieces at a time, carefully place the breaded tenders in the hot oil. Cook for 1-2 minutes, allowing the crust to set. Then, move the chicken around as needed to promote even cooking, continuing to fry until the chicken is golden brown and reaches an internal temperature of at least 165°F (74°C).
Step 6. Remove the chicken from the oil, using a slotted spoon or tongs, and transfer it to a wire rack with paper towels underneath. Repeat as needed, cooking all the chicken.
Step 7. Once all the chicken is cooked, serve immediately with homemade buttermilk ranch, honey mustard, or your favorite dipping sauce.
Tips and Tricks
- Plastic Bag Shaker. I am old school when it comes to coating my chicken with flour. I use bags as the vessel instead of a bowl. Not only does shaking the chicken in the bag easily coat every inch without requiring me to use extra dishes, but it also limits my need to touch the chicken. When it comes to chicken, I am very cautious about not cross-contaminating. So, this (to me) helps with that. You can also separate the flour into 2 gallon-sized plastic bags to ensure the chicken doesn’t stick.
- Don’t skip the buttermilk! I see some people using regular milk instead, but the acidity is key to tenderizing the chicken.
- Keep your oil hot. For the best results, use a thermometer to make sure it stays around 350°F (175°C). If it’s too hot, the outside will burn before the chicken cooks. If it’s too cold, the chicken will soak up the oil and become soggy.
- Use a meat thermometer. Use a meat thermometer to ensure your buttermilk chicken tenders reach an internal temperature of 165°F (74°C), meaning it’s fully cooked and safe to eat.
- Avoid overcrowding. Work in batches as needed, leaving space between each piece of chicken as they cook. This allows all the sides to cook evenly, becoming nice and crisp.
Ways to Serve
Of course, these buttermilk fried chicken tenders are best served warm with both dipping sauces. Then, for a complete meal, pair them with any of your favorite sides. Some of my go-to options include:
Frequently Asked Questions
Can I bake buttermilk chicken tenders instead of frying?
Frying is the best way to achieve an ultra-crispy texture. However, you can bake the tenders at 400°F (204°C), flipping them over halfway through cooking, if preferred. It should take around 30 minutes, but keep an eye on your oven and adjust as needed.
How long can I soak chicken tenders in buttermilk?
Do not marinate your chicken for longer than 24 hours, or the acid in the buttermilk will start to break down the protein, causing the chicken to become mushy.
Can I store leftovers?
This recipe is best served right away while the chicken is warm. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, reheat in the air fryer or oven for ultimate crispiness. You can also warm the tenders in the microwave, but they won’t be as crispy.
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- Homemade Salisbury Steak with Mushroom Gravy
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- Red Beans and Rice with Sausage
- Crispy Pan Seared Salmon with Puréed Beans and Sautéed Kale
I hope you love this Fried Chicken Tenders Recipe! It’s crisp, tender, savory, and the sauces take it over the top! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Fried Chicken Tenders Recipe
Ingredients
Chicken
- 2 lbs chicken breasts cut into even strips (or chicken tenderloins)
Marinade
- 1 1/2 cups of buttermilk
- 1 egg beaten
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp celery seed
- 1/2 tsp mustard powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper optional
Flour Coating
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Serve with Dipping Sauces
Instructions
Make Marinade
- Add all of the marinade ingredients to the ziplock bag and gently shake to evenly distribute all of the ingredients. Place the chicken in the refrigerator for at least 2 hours to marinate. Pro tip: You can also do this step in advance. The chicken can marinate up to 24 hours.
Make Flour Coating
- Once the chicken is done marinating, take it out and let it rest on the counter. Make your flour coating by adding all of the ingredients in the flour coating list to a gallon-size plastic zip-loc bag. Close the bag and gently shake to ensure all of the ingredients are mixed. Pro tip: separate the flour into two plastic zip-loc bags to ensure all of the chicken is fully coated in the flour mixture.
- Using tongs, add your chicken pieces to the flour mixture. Pro tip: It’s okay if some of the marinade drops into he flour, it adds additional crunchy texture.
- Once all of the chicken is in the flour mixture, close the bag tightly and carefully shake the bag to ensure all of the flour is distributed to every chicken.
Fry your Chicken
- In a skillet (or deep fryer), heat enough oil to submerge the chicken pieces. Heat the oil to around 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, a few at a time, depending on the size of your skillet or pot. Avoid touching the chicken for 1-2 minutes to allow the crust to set on the skin. After that, you can move it around to ensure the chicken fried evenly. Pro tip: Don’t overcrowd your frying vessel.
- Fry for about 8-10 minutes or so, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).
- Once the chicken is cooked, use a slotted spoon or tongs to remove it from the oil and place it on a wire rack. Place a plate lined with paper towels under the rack to absorb the excess oil. Once all the chicken tenders are fried, serve with homemade buttermilk ranch, honey mustard, or your favorite dipping sauce.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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