Crispy Buttermilk Fried Chicken Tenders Recipe

If you’re hunting for that perfect golden crunch combined with juicy, flavorful chicken, this Crispy Buttermilk Fried Chicken Tenders Recipe is going to be your new go-to. I absolutely love how the buttermilk marinade tenderizes the chicken while the seasoned breading creates that irresistible crunch. Stick with me here because I’ll share everything you need to nail this recipe at home, whether you’re feeding the family or just craving some seriously delicious comfort food.

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Ingredients You’ll Need

All the ingredients here come together like a little symphony — the buttermilk is key for tenderness, while the spices in the marinade and breading pack layers of flavor you’ll notice with every crunch.

• Buttermilk: Acts as both marinade and a touch in the breading, tenderizing the chicken and boosting flavor.
• Salt: Essential for seasoning, but also helps break down proteins in the marinade.
• Garlic Powder: Adds that savory, aromatic depth you want in comfort fried chicken.
• Smoked Paprika: Provides a subtle smoky undertone that pairs beautifully with the crispy crust.
• Cayenne Pepper: Gives a gentle heat—don’t skip or adjust it based on your spice preference.
• Black Pepper: Freshly ground if you can, for best flavor.
• Chicken Tenderloins: My favorite cut for crispy tenders because they cook quickly and stay juicy.
• All-purpose Flour: The base for the breading that crisps up beautifully.
• Baking Powder: A little secret for extra crunch and that craggy, textured coating everyone loves.
• Onion Powder & Dried Parsley: Gentle boosts of flavor that round out the seasoning in the breading.
• Vegetable Oil: For frying — choose a neutral oil with a high smoke point like canola or sunflower to keep things clean and crispy.

Variations

I love that this Crispy Buttermilk Fried Chicken Tenders Recipe is so adaptable. Over the years, I’ve played around with subtle tweaks depending on what I’m craving or what ingredients I have on hand — don’t hesitate to adjust and make it your own!

• Spice Level: If you prefer milder chicken, just reduce or omit the cayenne pepper—it’ll still taste amazing.
• Gluten-Free Friendly: Swap all-purpose flour for a gluten-free blend and double check your baking powder to keep it safe.
• Oven-Baked Option: For a lighter version, after dredging, bake the tenders on a wire rack at 425°F (220°C) for 20-25 minutes, flipping once midway.
• Herb Infusion: Throw in some fresh chopped thyme or rosemary to the marinade for a fragrant punch.

How to Make Crispy Buttermilk Fried Chicken Tenders Recipe

Step 1: Whisk Together the Flavor-Packed Buttermilk Marinade

Start by whisking the buttermilk with salt, garlic powder, smoked paprika, cayenne, and black pepper in a large bowl. This isn’t just about flavor—it’s about turning those chicken tenders into juicy little flavor bombs. I always make sure the spices are well dissolved and evenly mixed; it helps coat the chicken perfectly throughout the marinade.

Step 2: Marinate Those Chicken Tenders (Patience = Perfection)

Drop your chicken tenders into the marinade, stirring gently to coat every piece. This is where magic happens—letting them sit at least 4 hours (or up to 24 for even better results) in the fridge really tenderizes the meat. I’ve learned not to rush this part; the more time they soak, the better that crispy coating sticks and complements the juicy interior.

Step 3: Mixing the Ultimate Breading for Crunchy Perfection

In a shallow dish, mix your flour, baking powder, and all the seasoning — salt, paprika, onion & garlic powders, dried parsley, and cayenne. Here’s a little trick I picked up: add 2 tablespoons of buttermilk to this dry mix and rub it with your fingertips so small clumps form. These bits fry up to a brilliantly crunchy, craggy texture that sets this recipe apart.

Step 4: Dredge and Dress Your Chicken Tenders

Take the tenders one or two at a time out of the marinade, letting excess drip off so you don’t get soggy breading. Press each piece firmly into the flour mixture—don’t just dust it lightly! This step is where you ensure your breading really adheres so every bite delivers that coveted crunch.

Step 5: Fry Like a Pro

Heat your oil in a deep pan or Dutch oven to a steady 350°F (175°C). A deep-fry thermometer is your best friend here—I won’t fry without it because keeping the oil temperature steady is crucial. If it drops, you risk greasy, soggy breading. Fry in batches, 3-4 tenders at a time, for about 5-6 minutes, turning occasionally. They should come out golden brown and fully cooked inside—check internal temp of 165°F (74°C) to be sure.

Step 6: Drain and Serve with Confidence

Once cooked, transfer tenders to a wire rack over a baking sheet to drain excess oil. I swear by this setup over paper towels because it keeps the crust crispier. If you like, sprinkle fresh parsley on top for a pop of color and mild herbal freshness—you’ll find it makes the dish feel a little more special.

How to Serve Crispy Buttermilk Fried Chicken Tenders Recipe

Garnishes

I keep things simple with fresh chopped parsley—it adds a fresh color pop and subtle flavor. Sometimes I add a squeeze of lemon just before serving to brighten everything up. It’s small touches like these that turn tasty into memorable.

Side Dishes

Honestly, the chicken tenders play well with nearly everything, but my favorites are classic coleslaw, crispy fries, or even a creamy mac and cheese. For lighter sides, a crisp green salad or roasted veggies balance out all that delicious fried goodness.

Creative Ways to Present

For parties, I like to slice tenders into bite-sized pieces and serve with a trio of dipping sauces—honey mustard, spicy ranch, and BBQ. Another fun idea is to assemble sliders with mini buns, pickles, and your favorite sauce for an irresistible finger food option.

Make Ahead and Storage

Storing Leftovers

I store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To keep them crispy, place a paper towel underneath to absorb moisture—it’s a small step but makes a big difference when reheating.

Freezing

You can freeze cooked tenders after they have completely cooled. Freeze them flat on a baking sheet first, then transfer to a freezer-safe bag for up to a month. This way, they don’t stick together and reheat nicely later on.

Reheating

My go-to for reheating is the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through. It crisps them right back up. If you don’t have an air fryer, baking on a wire rack at 400°F (200°C) works well too—just avoid the microwave unless soggy is your vibe!

FAQs

Final Thoughts

This Crispy Buttermilk Fried Chicken Tenders Recipe has become one of my absolute favorites for good reason—it’s easy enough for a weeknight but special enough for weekend gatherings. The balance of juicy chicken with crunchy, flavorful breading is something everyone at the table will rave about. I hope you try it soon, and when you do, it feels like I’m right there in the kitchen with you cheering you on every crispy bite of the way!

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