Name: Crispy Buttermilk Fried Chicken Tenders
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Southern American
Ingredients: 1 lb chicken tenders; 2 cups buttermilk; 1 ½ cups all-purpose flour; 1 tsp paprika; 1 tsp garlic powder; Salt and pepper to taste; Oil for frying

Golden, juicy chicken tenders marinated in tangy buttermilk, dredged in seasoned flour, and fried until irresistibly crispy—this classic Southern comfort dish hits all the right notes. Whether I’m cooking for a crowd or craving something hearty, these fried chicken tenders always deliver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken tenders

2 cups buttermilk

1 ½ cups all-purpose flour

1 tsp paprika

Salt and pepper to taste

1 tsp garlic powder

Oil for frying

Directions

I place the chicken tenders in a bowl and pour in the buttermilk. Then I cover the bowl and refrigerate it for at least an hour—overnight if I have time—for extra flavor and tenderness.

In a shallow dish, I mix the flour, paprika, garlic powder, salt, and pepper.

After removing the chicken from the marinade, I let the excess buttermilk drip off, then coat each piece in the seasoned flour, pressing it gently to make sure it sticks well.

I heat oil in a deep skillet or fryer to 350°F (175°C), making sure it’s hot enough before adding the chicken.

I fry the tenders for about 5–6 minutes, turning as needed, until they’re golden and cooked through.

Once done, I transfer them to a paper towel-lined plate to drain the extra oil and serve them hot with dipping sauces.

Servings and timing

Servings: 4

Prep Time: 10 minutes (+1 hour to marinate)

Cook Time: 15 minutes

Total Active Time: 25 minutes

Calories: About 300 per tender

Variations

Spicy version: I sometimes add cayenne pepper or hot sauce to the buttermilk marinade for a kick of heat.

Herb twist: Adding dried thyme or oregano to the flour gives a subtle earthy flavor.

Panko crust: For extra crunch, I mix in some panko breadcrumbs with the flour.

Air-fryer option: I’ve made these in the air fryer at 400°F for about 10–12 minutes, flipping halfway.

Gluten-free: Swapping the flour with a gluten-free blend works well for a GF version.

Storage/Reheating

I store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, I like using the oven or air fryer at 375°F until they’re hot and crispy again—usually about 8–10 minutes. The microwave works too, but it won’t keep the crispiness.

FAQs

How long should I marinate the chicken in buttermilk?

At least 1 hour is great, but I prefer marinating it overnight when I can—it makes the tenders extra juicy and flavorful.

Can I bake these instead of frying?

Yes, I can bake them at 400°F for 20–25 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.

What kind of oil is best for frying chicken tenders?

I like using neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil.

Can I use chicken breasts instead of tenders?

Absolutely. I slice boneless chicken breasts into strips if I don’t have tenders on hand.

What sauces go well with these tenders?

I love dipping them in honey mustard, ranch, BBQ sauce, or a spicy sriracha mayo—anything creamy or tangy pairs well.

Conclusion

These crispy buttermilk fried chicken tenders are a go-to in my kitchen when I want something crunchy, flavorful, and comforting. They’re quick enough for a weeknight dinner but tasty enough to impress guests. With just a few simple ingredients, I can whip up a meal that everyone always reaches for seconds.

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