I still remember the first time I made homemade chicken tenders. I was a teenager, tired of the same old frozen nuggets, and my grandma casually mentioned that real buttermilk tenders were a “game-changer.” She wasn’t lying.
That first crispy bite, with juicy chicken wrapped in a perfectly seasoned, golden crust—yeah, it ruined fast food tenders for me forever.
And let me tell you, making them from scratch? Worth every second. These tenders are crunchy on the outside, ridiculously juicy on the inside, and packed with flavor.
Plus, I use fresh, locally sourced ingredients because, honestly, they just taste better. And since we’re making them at home, no weird preservatives—just real, good food.
Let’s make some magic.
Pro Tips for the Best Chicken Tenders
- Double dredge for extra crunch – Dip the chicken back in buttermilk, then into the flour mix again before frying.
- Use cornstarch – It makes the coating lighter and crispier.
- Oil temp matters – Too hot? Burnt outside, raw inside. Too cold? Soggy tenders. Keep it at 350°F.
- Season immediately – A little salt right after frying makes a big difference.
Variations & Substitutions
- Oven-Baked Option: Spray the breaded tenders with cooking spray and bake at 425°F for 20 minutes, flipping halfway.
- Air Fryer Method: Cook at 400°F for 12-14 minutes, flipping once.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend and replace cornstarch with rice flour.
- Dipping Sauce Ideas: Honey mustard, ranch, BBQ, or a spicy sriracha mayo.
Serving Suggestions
- Pile them on a platter with fries and a side of coleslaw.
- Toss them into a wrap with fresh lettuce, tomatoes, and ranch dressing.
- Serve over waffles for the ultimate chicken & waffles combo.
Crispy Buttermilk Chicken Tenders
Extra crispy, juicy chicken tenders marinated in buttermilk and fried to perfection.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the Marinade:
- 1 ½ lbs boneless, skinless chicken tenders (or cut chicken breasts into strips)
- 1 cup buttermilk (full-fat for the best texture)
- 1 tsp hot sauce (optional, but adds great flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (makes them extra crispy)
- 1 tsp baking powder (helps the breading puff up slightly)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for a little kick)
- 1 ½ tsp salt
- ½ tsp black pepper
For Frying:
- 2–3 cups vegetable oil (or peanut oil for extra crispiness)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, whisk together the buttermilk, hot sauce, and spices.
- Toss in the chicken strips, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour (overnight is even better).
Step 2: Prep the Breading
- In another bowl, mix together the flour, cornstarch, baking powder, and all the seasonings.
- Remove the chicken from the marinade, letting excess buttermilk drip off.
- Dredge each piece in the flour mixture, pressing firmly to make sure the coating sticks. For an extra-crispy crust, let them sit for 10 minutes before frying.
Step 3: Fry to Perfection
- Heat oil in a deep skillet or Dutch oven to 350°F.
- Fry the tenders in batches, 3-4 minutes per side, or until golden brown and cooked through.
- Transfer to a wire rack (not paper towels—keeps them crisp!).
Notes
Marinate overnight for the juiciest chicken. Let breaded tenders rest before frying for a better crust.
- Prep Time: 10 minutes (+ 1 hour marinating)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 tenders
- Calories: ~420 per serving
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
