Oh yes — crispy, juicy buttermilk fried chicken tenders coming right up 🍗🔥
This is the kind that crackles when you bite it.
Buttermilk Fried Chicken Tenders
Ingredients
Chicken
- 1½ lbs chicken tenders (or sliced chicken breast)
Buttermilk Marinade
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional heat: ½ tsp cayenne or hot sauce splash
Breading
- 2 cups all-purpose flour
- ½ cup cornstarch (key for extra crunch)
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
For Frying
- Vegetable or peanut oil
Instructions
1. Marinate
- Mix buttermilk and seasonings.
- Add chicken, coat well.
- Cover and refrigerate at least 2 hours, up to overnight.
2. Bread
- Remove chicken from buttermilk, let excess drip off.
- Dredge in flour mixture, pressing firmly.
- For extra crunch: dip back into buttermilk, then flour again.
3. Fry
- Heat oil to 350°F (175°C).
- Fry in batches 3–4 minutes per side until golden brown.
- Internal temp should hit 165°F (74°C).
- Drain on a rack (not paper towels).
Serve With
- Honey mustard
- Ranch
- Hot sauce or Nashville-style glaze
- Fries, slaw, or biscuits
Pro Tips
- Cornstarch = light, shattery crust.
- Rest breaded tenders 5 minutes before frying — crust sticks better.
- Don’t overcrowd the oil or temp drops.
Oven / Air Fryer Option
- Spray breaded tenders generously with oil.
- Air fryer: 400°F, 10–12 minutes, flip halfway.
- Oven: 425°F, 18–22 minutes, flip once.
If you want a spicy Nashville version, parmesan-crusted, or kid-friendly mild batch, I can hook you up 😄
