Buttermilk Fried Chicken Tenders (Printable)

Tender chicken strips marinated in buttermilk, coated with spices, fried to a golden crisp.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil for deep frying, enough to fill 2 inches of the pan

# Directions:

01 - Whisk buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken tenders and turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
02 - Combine all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish and mix well.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing to adhere, then place on a plate.
04 - Heat vegetable oil to 350°F (175°C) in a large deep skillet or Dutch oven, filling to a depth of approximately 2 inches.
05 - Fry chicken tenders in batches without overcrowding, cooking 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
06 - Drain fried tenders on a wire rack or paper towels. Serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk soak creates meat so tender it practically melts, not chewy or dry like you might fear.
  • That crispy exterior shatters when you bite into it, then gives way to juicy chicken—the contrast is everything.
  • The seasoning blend is bold enough to taste homemade and special, but simple enough that you already have most of it in your pantry.
02 -
  • The baking powder in the flour coating is what creates that restaurant-quality crunch—leave it out and you'll get crispy chicken, but with it you get something almost impossible to replicate at home.
  • Double dipping is not cheating; it's upgrading—dredge once, dip back into buttermilk, then coat again in flour for an almost armor-like crust that stays crispy even after it cools slightly.
  • Don't let the oil temperature drop too much between batches or you'll end up with greasy chicken instead of fried chicken—give it a minute to recover between each batch.
03 -
  • Keep an instant-read thermometer nearby—checking that the thickest piece reaches 165°F internally removes all the anxiety about whether they're actually done.
  • Frying in a Dutch oven instead of a flat skillet helps regulate oil temperature better because the sides contain the heat more effectively.
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