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Buttermilk Fried Chicken Tenders

Juicy, tender-centered chicken coated in a crisp, seasoned crust. This recipe walks you through a comforting, crowd-pleasing method that yields golden tenders with a punch of savory, tangy flavor. It’s friendly for weeknights and special occasions alike, with practical tips to keep the chicken moist and the coating perfectly crunchy.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken tenders
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme or oregano (optional)
  • 2 cups vegetable oil (for frying)
  • 1 pinch cayenne pepper (optional)
  • 1 tablespoon hot sauce (optional, for buttermilk)

Instructions
 

  • Pat the chicken tenders dry with paper towels to remove excess moisture; this helps the coating adhere better and the crust stay crispy.
  • Marinate the chicken. In a bowl, whisk buttermilk with hot sauce (if using) and a pinch of salt. Submerge the tenders in the mixture, cover, and refrigerate for at least 30 minutes or up to 2 hours for extra tenderness.
  • Prepare the dredge. In a large bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, dried herbs (if using), and a pinch of cayenne. This mixture will create a light but sturdy crust.
  • Heat the oil. Pour about 2 inches of vegetable oil into a heavy pot or a deep skillet. Heat to 350°F (175°C). Use a thermometer for accuracy; maintaining the right temperature is key for crispiness without greasiness.
  • Dredge the tenders. Remove each tender from the buttermilk, letting the excess drip off. Dredge in the seasoned flour mixture, pressing gently to help it adhere. Shake off any excess coating.
  • Fry in batches. Carefully place the coated tenders in the hot oil, not overcrowding the pan. Fry for 4–5 minutes per side, or until the crust is golden brown and the chicken reaches 165°F (74°C) internally.
  • Drain and rest. Transfer the fried tenders to a rack or paper towels to drain. Let them rest for a couple of minutes; this helps the juices redistribute and keeps the crust from becoming soggy.
  • Serve and enjoy. Pair with dipping sauces and a light side to balance the richness—coleslaw, a clean salad, or fries are classic companions.