There’s something about a basket of golden, crispy chicken tenders that just makes everyone smile at dinnertime. My kids call these “chicken fries,” and they ask for them any chance they get. Cooking them from scratch is easier than you might think, and it’s so satisfying to see a familiar favorite disappear off our plates. Homemade chicken tenders are a big win for family dinners—especially when the kids are picky. Let’s walk through the steps I use to make our favorite buttermilk fried tenders, and you’ll see how simple and delicious they turn out.
Marinating the Chicken
To keep the tenders juicy and flavorful, I start by soaking them in a simple buttermilk marinade. It’s easy: I grab a big zip-top bag (or bowl) and pour in about 1–2 cups of buttermilk. Then I sprinkle in salt, pepper, garlic powder, and a little paprika (with just a pinch of cayenne if our crew likes a tiny kick) before adding the chicken pieces. After pressing out any air and sealing the bag, I massage it a little so the chicken is well coated. The buttermilk really tenderizes and seasons the meat, so I let the bag chill in the fridge for at least 2 hours or, if I have time, overnight to make the chicken extra juicy and delicious.
Breading the Tenders
Next is the coating that gives these tenders their crunch. In a wide bowl, I whisk together the dry ingredients: about a cup of flour (you can also use half flour, half cornstarch for extra crispness), a pinch of baking powder, plus salt, pepper, garlic powder, and paprika. Once it’s all mixed, I pour in a splash of buttermilk (just a few tablespoons) and stir. This makes the flour mixture get thick and clumpy — exactly what you want. These little clumps will fry up into extra-crunchy nooks all over the chicken.
Coating the Chicken
Now it’s time to bread the tenders. I take each chicken piece out of the marinade (letting the extra drip off) and dredge it in the flour mixture. I use one hand for the wet chicken and the other hand for the dry flour — this keeps my fingers from turning into a doughy mess. I press the breading onto the chicken, making sure those clumps stick really well for extra crunch. Once a piece is fully coated, I shake off any loose flour and set it on a clean plate or tray.
Pan-Frying to Golden Crispy
Now for the fun part: frying the chicken. I heat a few tablespoons of a neutral oil (like vegetable or canola) in a large skillet so it covers about 1/2 inch of the bottom. Once the oil is shimmering hot, I carefully place a few chicken tenders in the pan (I don’t crowd them). Then I cook the first side for about 3–4 minutes, until it’s golden brown. Using tongs, I flip each tender and cook the second side for another 3–4 minutes, until both sides are golden and the chicken is cooked through. Finally, I transfer the cooked tenders to a paper towel–lined plate to drain off any excess oil. I repeat with the rest of the chicken in batches, adjusting the heat as needed so they brown nicely instead of burning.
Buttermilk Fried Chicken Tenders Recipe
Ingredients
For the Marinade
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Breading
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
For Cooking
- 3-4 cups vegetable oil, for cooking
Instructions
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 4241Total Fat: 442gSaturated Fat: 68gTrans Fat: 3gUnsaturated Fat: 352gCholesterol: 130mgSodium: 1208mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 52g
Reddit Reviews
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