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glass dish with buttermilk fried chicken tenders

Buttermilk Fried Chicken Tenders

  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


Chicken tenders are dipped in buttermilk and a light coating of seasoned flour and breadcrumbs. They fry up quickly and go great with ranch or blue cheese dressing or ketchup.


  • 24 chicken tenderloins
  • 1 cup buttermilk
  • 1 cup seasoned breadcrumbs
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • canola or vegetable oil for frying


  1. Place chicken tenders in a large bowl and add the the buttermilk. Set aside.
  2. In another large bowl, add the breadcrumbs, flour, salt, pepper, garlic powder, onion powder and paprika. Whisk to combine.
  3. Place a stock pot over medium high heat and add 2 inches of oil. Heat to 375 degrees F.
  4. Remove the tenders one at a time from the buttermilk and dredge in the  breadcrumb/flour mixture.
  5. 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.
  6. Remove the tenders to a cooling rack placed in a rimmed baking sheet. Season with a generous sprinkle of kosher salt.
  7. Serve immediately.


  • 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 up to 3 days. Reheat in a 400 degree F oven on a cooling rack placed in a rimmed baking sheet for 10 to 15 minutes.
  • Category: appetizer or entree
  • Method: deep fry
  • Cuisine: American


  • Serving Size: 4 tenders
  • Calories: 316
  • Sugar: 2.4 g
  • Sodium: 642 mg
  • Fat: 25.1 g
  • Saturated Fat: 2.8 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.4 g
  • Fiber: 1 g
  • Protein: 7.8 g
  • Cholesterol: 16 mg

Keywords: fried chicken tenders, buttermilk fried chicken recipe

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