Buttermilk Fried Chicken Tenders are crispy and flavorful and perfect for a quick and easy meal or a party appetizer. Dip the chicken tenderloins in buttermilk and dredge in seasoned flour and breadcrumbs. They fry up super quick and crunchy. Serve with ketchup, ranch or blue cheese dressing.
Any college basketball fans out there? We're geared up for March Madness in our house and can't wait to watch the games on tv. And when watching sports we most definitely need snacks. These Buttermilk Fried Chicken Tenders are always on our menu. Kids and adults love them!
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why you'll love this recipe
You'll love just about everything!
- The chicken tenderloins are the perfect portion size.
- The buttermilk adds a little tang to the fried chicken.
- The easy to make coating is made with everyday pantry ingredients.
- The breaded chicken tenders fry up juicy and moist.
ingredients
Scroll to the recipe for full quantities of the ingredients.
- chicken tenderloins
- buttermilk
- seasoned bread crumbs
- all purpose flour
- kosher salt
- freshly ground pepper ~ grab this awesome pepper mill!
- garlic powder
- onion powder
- paprika
- canola, peanut or vegetable oil
substitutions & additions
- Perfectly portioned chicken tenderloins are my first choice. But boneless skinless chicken breasts that is cut in strips is an alternative.
- If you don't have buttermilk on hand, it's easy to make a homemade version. To a scant cup of milk or cream, add a tablespoon of white vinegar or lemon juice. Stir to combine. Let sit for 5 to 10 minutes, and it's ready to use.
how to make buttermilk chicken tenders
My buttermilk fried chicken tenders recipe is super easy to prepare.
- Dip the tenderloins in buttermilk. The thick buttermilk clings to the chicken and adds a little zing. A quick dredge in a combination of seasoned flour and breadcrumbs is the only breading.
- Fry the tenderloins in hot oil (canola, peanut and vegetable oils are good options) until crispy and golden brown. Immediately sprinkle with kosher salt and serve.
expert tips
- Chicken tenderloins are usually ready to use. Check to see if there is any fat or the tendon to trim.
- Let the buttermilk drip off the tenderloins before dredging in the flour/breadcrumb mixture
- Chicken tenders cook quickly. A digital thermometer ensures the chicken is cooked to 165 degrees F.
- Drain the tenders on a cooling rack placed in a rimmed baking sheet so any oil can drip off. No one likes a soggy bottom.
- Season the hot chicken tenders with a generous sprinkling of kosher or other finishing salt.
frequently asked questions
Most importantly, make sure the oil is hot enough before frying the chicken. Use a candy thermometer to check the oil temperature. 350 degrees F is what you are aiming for. Oil that is not hot enough will make for soggy breading. Initially, heat the oil to 375 degrees F. The oil temperature will immediately go down when adding the breaded chicken tenders.
Yes. The chicken can be made in advance and stored in the refrigerator for up to 4 days. Make sure to completely cool the tenders before packaging in an airtight container. To reheat, place them on a cooling rack in a baking sheet. Heat in a preheated oven at 375°F for 10 to 15 minutes or until heated through.
1. With dipping sauce: Serve the chicken with your favorite dipping sauce. Try ranch dressing, honey mustard, BBQ sauce, or hot sauce.
2. On a sandwich: Make a sandwich using the chicken tenders using buns, bread or waffles. Add toppings such as cole slaw, lettuce, tomato, cheese, and mayo.
3. In a salad: Add the chicken tenders to a salad for a protein-packed meal. Top with your favorite vegetables and dressing.
more recipe to try
- Little Big Macs
- Hawaiian Tortilla Pizza with Ham, Bacon and Pineapple
- Easy Crispy Baked Chicken Wings
- Mini BLT Crab Cake Sandwiches
- Sheet Pan Cheeseburger Sliders
- Mini Macaroni and Cheese Bites
just one thing
If you make this Buttermilk Chicken Tenders recipe, I'd love hearing from you. Leave a comment and/or give the recipe a star rating. Snap a photo and tag @amycaseycooks on Instagram.
Recipe
Buttermilk Fried Chicken Tenders
Ingredients
- 24 chicken tenderloins
- 1 cup buttermilk
- 1 cup seasoned breadcrumbs
- ¼ cup flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- canola or vegetable oil for frying
Instructions
- Place chicken tenders in a large bowl and add the the buttermilk. Set aside.
- In another large bowl, add the breadcrumbs, flour, salt, pepper, garlic powder, onion powder and paprika. Whisk to combine.
- Place a stock pot over medium high heat and add 2 inches of oil. Heat to 375 degrees F.
- Remove the tenders one at a time from the buttermilk and dredge in the breadcrumb/flour mixture.
- Fry 4 to 6 tenders at a time (do not crowd the pan) for 3 to 4 minutes per side. The tenders should be golden brown and cooked to an internal temperature of 165 degrees F.
- Remove the tenders to a cooling rack placed in a rimmed baking sheet. Season with a generous sprinkle of kosher salt.
- Serve immediately.
Notes
- An easy substitute for buttermilk is to add 1 tablespoon of vinegar to whole milk. Let sit 5 minutes and stir before using.
- The optimal temperature to fry chicken is 350 degrees F. Heat the oil to 375 degrees F before adding the first coated chicken tenders. The oil temperature will go down as soon as the chicken tenders are added.
- Drain the fried chicken tenders on a cooling rack placed in a rimmed baking sheet.
- The chicken tenders can be made ahead of time. Cool completely and store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 375 degree F oven on a cooling rack placed in a rimmed baking sheet for 10 to 15 minutes.
Did you make the recipe? Leave a comment.