Classic Buttermilk Fried Chicken Tenders Recipe

If you’re on the hunt for a crispy, juicy, and downright irresistible snack or meal, these Classic Buttermilk Fried Chicken Tenders are exactly what you need. Marinated in tangy buttermilk and a splash of hot sauce, every bite bursts with flavor and tenderness, while the seasoned, double-dipped coating delivers that perfect crunch you crave. Whether you’re feeding a crowd or just treating yourself, this recipe turns humble chicken strips into a golden, savory delight that’s classic comfort food at its finest.

Ingredients You’ll Need

These ingredients are the building blocks of the best Classic Buttermilk Fried Chicken Tenders, each playing a crucial role in bringing out the perfect balance of flavor, texture, and color. From the tangy marinade to the seasoned crispy coating, every component contributes to making this dish truly unforgettable.

• 1 ½ lbs chicken tenders or chicken breasts cut into strips: Using tender, fresh chicken ensures juicy and tender results.
• 1 cup buttermilk: This is the secret to tenderizing the chicken and adding a subtle tang.
• 1 tsp hot sauce (optional): Adds just the right amount of spicy kick for depth of flavor.
• 1 ½ cups all-purpose flour: The base for a crunchy coating that crisps up beautifully.
• 1 tsp paprika: Brings a warm, smoky flavor and a lovely golden color to the crust.
• 1 tsp garlic powder: Infuses the coating with savory notes that complement the chicken perfectly.
• ½ tsp onion powder: Adds a subtle sweetness and depth to the seasoning.
• Salt and pepper to taste: Essential for seasoning throughout, balancing all the flavors.
• Vegetable oil for frying: A neutral oil that crisps the coating without overpowering the taste.

How to Make Classic Buttermilk Fried Chicken Tenders

Step 1: Marinate the Chicken

Start with a bowl of creamy buttermilk combined with a splash of hot sauce if you like a little heat, plus salt and pepper to season. Immerse the chicken tenders in this mixture, coating them completely. Marinate for at least 30 minutes, or even better, overnight in the fridge to let those flavors penetrate deeply, ensuring every tender is bursting with juiciness.

Step 2: Prepare the Coating Mixture

In a separate bowl, whisk together the flour with paprika, garlic powder, onion powder, salt, and pepper. This blend is your flavorful armor, and the spices here are what’ll give the chicken tenders that addictive crispness packed with savory goodness.

Step 3: Coat the Chicken

Remove each tender from the buttermilk marinade, letting the excess drip off. Dredge it into the seasoned flour mixture, pressing gently to ensure a thick, even coating. For extra crunch and that satisfyingly crisp bite, don’t hesitate to double dip—dip back into the buttermilk briefly, then coat once more with the seasoned flour. Trust me, it’s worth the extra step.

Step 4: Fry the Tenders

Heat vegetable oil in a deep skillet or frying pan until it reaches about 350 degrees Fahrenheit (175 degrees Celsius). Carefully add the chicken tenders in batches, making sure not to overcrowd the pan. Fry them for about 5 to 6 minutes per side, or until each piece turns a beautiful golden brown and the chicken is cooked through. The sizzling sound is music to the soul, promising crispiness on the outside and juicy tenderness inside.

Step 5: Drain and Serve

Once fried, transfer the tenders to a paper towel-lined plate to soak up any excess oil. Serve them hot alongside your favorite dipping sauces like honey mustard, ranch, or smoky BBQ to elevate every mouthwatering bite of these Classic Buttermilk Fried Chicken Tenders.

How to Serve Classic Buttermilk Fried Chicken Tenders

Garnishes

Add fresh herbs like chopped parsley or chives for a burst of color and a light herbal note that contrasts beautifully with the crispy, spiced coating. A sprinkle of sea salt right after frying can also enhance the flavors and give the dish that irresistible finish.

Side Dishes

Pair these golden delights with creamy coleslaw for crunch and freshness, crispy french fries for a timeless combo, or a simple salad tossed in a tangy vinaigrette to add a refreshing balance. Mac and cheese is another comforting classic that complements the tender’s crispy texture wonderfully.

Creative Ways to Present

Serve these tenders in mini slider buns with pickles and a smear of spicy mayo for a fun twist. They also make fantastic protein for hearty salads or wraps filled with fresh veggies and a zingy dressing. Setting up a “tender bar” with different dipping sauces invites everyone to customize their own flavorful bites, turning mealtime into a lively gathering.

Make Ahead and Storage

Storing Leftovers

After the tenders have completely cooled, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days while maintaining their flavor and texture—perfect for quick meals or snacks that still feel special.

Freezing

To freeze, arrange the cooked tenders in a single layer on a baking sheet and flash freeze until solid. Then transfer them to a freezer-safe bag or container. This prevents them from sticking together and keeps them crispier when reheated. Frozen tenders can last up to 2 months, making them a fantastic make-ahead option.

Reheating

For the crispiest results, reheat in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 10-15 minutes or until warmed through. Avoid microwaving if possible, as it can make the coating soggy. This way, your Classic Buttermilk Fried Chicken Tenders taste almost as good as fresh.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! You can cut chicken breasts into strips just like tenders and follow the same marinating and frying process. The key is to keep the pieces relatively uniform in size for even cooking.

Why is buttermilk used in this recipe?

Buttermilk’s acidity tenderizes the chicken while imparting a subtle tang that enhances the flavor. It also helps the flour coating stick better for a crispier crust.

Can I bake the chicken tenders instead of frying?

Yes! For a healthier twist, bake the coated tenders on a greased rack at 425 degrees Fahrenheit (220 degrees Celsius) for about 20-25 minutes, flipping halfway through. While the texture won’t be quite as crispy as frying, it’s still delicious.

Is it necessary to double dip in the flour and buttermilk?

Double dipping is optional but highly recommended if you love extra crispy tenders with a thick, crunchy crust. It helps create that crave-worthy bite everyone raves about.

What dipping sauces go best with Classic Buttermilk Fried Chicken Tenders?

Honey mustard, ranch, BBQ sauce, and spicy mayo are all crowd-pleasers. Don’t be afraid to get creative and try something like a tangy blue cheese or a sweet chili sauce for a twist.

Final Thoughts

Making Classic Buttermilk Fried Chicken Tenders at home is such a rewarding experience—each bite packed with crispy, tender, flavorful goodness feels like a warm hug. They’re perfect for casual dinners, party appetizers, or whenever you need a touch of comforting joy. So go ahead, roll up your sleeves, and whip up this timeless favorite—you’ll be so glad you did!