Introduction

There is something undeniably nostalgic and comforting about a basket of golden-brown chicken tenders. Whether you are reliving childhood memories or looking for the perfect game-day snack, Buttermilk Fried Chicken Tenders are the gold standard of comfort food. My name is Jason Griffith, and I’ve spent years perfecting the balance between a crunch that shatters when you bite it and meat that stays incredibly juicy.

The secret isn’t just in the frying; it’s in the soak. By using a buttermilk brine, we ensure the chicken is seasoned from the inside out while the acidity breaks down the proteins for a melt-in-your-mouth texture. This recipe brings that restaurant-quality finish right to your home kitchen without the need for a commercial deep fryer.

Why I Love This Recipe

I love this recipe because it is versatile and foolproof. It works just as well for a frantic weeknight dinner as it does for a Sunday afternoon spread. Unlike larger pieces of bone-in chicken, tenders cook quickly and evenly, meaning you spend less time standing over a hot stove and more time eating. It’s a great companion to other indulgent snacks like these totchos when you’re hosting a crowd. Plus, the seasoning blend is easily adjustable—you can keep it mild for the kids or crank up the cayenne for those who like a little sweat on their brow.

Ingredients

• Chicken Tenders: 2 pounds (you can also use chicken breasts sliced into 1-inch strips).
• Buttermilk: 2 cups (the essential tenderizing agent).
• All-Purpose Flour: 2 cups for that classic breading.
• Garlic Powder: 1 teaspoon.
• Onion Powder: 1 teaspoon.
• Paprika: 1 teaspoon (adds a beautiful golden color).
• Salt: 1 teaspoon.
• Black Pepper: 1/2 teaspoon.
• Cayenne Pepper: 1/2 teaspoon (optional, for a subtle kick).
• Vegetable Oil: Enough for frying (canola or peanut oil also work well).

Swaps and Notes

• The Buttermilk Hack: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Gluten-Free: You can swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend.
• Spice it up: If you love a deeper heat, add a splash of hot sauce directly into the buttermilk soak. This is a trick I often use when I’m in the mood for Cajun chicken sausage gumbo but want something fried instead.

List of Steps

1. The Buttermilk Soak: Place your chicken tenders in a large bowl and pour the buttermilk over them. Ensure every piece is submerged. Cover and refrigerate for at least 30 minutes. If you have the time, letting them soak for 4 hours (or overnight) will yield the best results.
2. Heat the Oil: Fill a deep skillet or heavy-bottomed pot with about 2 inches of oil. Heat it over medium-high until it reaches 350∘F (177∘C).
3. Prepare the Dredge: In a shallow dish or pie plate, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne.
4. Coat the Chicken: Lift a tender from the buttermilk, allowing the excess to drip off. Place it in the flour mixture. Press the flour firmly onto the chicken to ensure a thick, craggy coating.
5. Fry to Perfection: Carefully drop the chicken into the hot oil. Do not overcrowd the pan; work in batches if necessary. Fry for 6–8 minutes, turning once, until the internal temperature reaches 165∘F and the outside is deep golden brown.
6. Drain and Rest: Remove the chicken and place it on a wire rack set over a paper towel-lined plate. This prevents the bottom from getting soggy.

Tips for Success

• Maintain Oil Temp: If the oil is too cold, the breading will absorb the grease and become soggy. If it’s too hot, the outside will burn before the inside is cooked. Use a kitchen thermometer!
• The “Double Dip”: For extra-thick crust, dip the floured chicken back into the buttermilk and then into the flour a second time.
• Let it Rest: Giving the breaded chicken 5 minutes to sit on a tray before frying helps the flour adhere better, reducing “blowouts” in the oil.

Serving Suggestions and Pairings

These tenders are a “blank canvas” for dipping. I recommend a classic honey mustard or a spicy ranch. If you are serving these as part of a larger party platter, they pair exceptionally well with a side of this beer cheese dip for an ultra-indulgent experience.

To wash it all down, nothing beats a cold glass of this blueberry lemonade to cut through the richness of the fried chicken.

Nutritional Information (Per Serving)

• Calories: 385 kcal
• Protein: 32g
• Fat: 18g
• Carbohydrates: 24g
• Sodium: 750mg

Storage and Leftover Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Avoid the microwave! To regain that crunch, reheat them in an air fryer at 375∘F for 3–5 minutes or in a conventional oven at 400∘F for 10 minutes.
• Freezing: You can freeze cooked tenders for up to 2 months. Reheat directly from frozen in the oven.

More Recipes You Will Love

If you enjoyed this crispy comfort food, you’ll definitely want to check out these other favorites:

• Easy Turkey Wings – Another soul-warming poultry dish.
• Cajun Chicken Sausage Gumbo – For when you want that Southern spice.
• Tater Tot Nachos (Totchos) – The perfect sidekick for a fried chicken feast.

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Final Thoughts

Making Buttermilk Fried Chicken Tenders at home is a rewarding experience that puts any fast-food version to shame. There’s a certain pride in hearing that crunch and knowing you seasoned it perfectly yourself.

I’d love to hear how yours turned out! Did you add extra spice? What’s your go-to dipping sauce? Leave a comment below and follow ChefManiac for more tried-and-true recipes. Happy frying!