A simple homemade Buttermilk Chicken Tenders recipe that is so easy to make! I'll show you how to get the best crunchy chicken tenders by using a few simple pantry staples. These are a family favorite and perfect for a quick weeknight dinner!
We raise our own chickens for meat, so there is no surprise that we eat a lot of chicken. One of the best parts of processing them ourselves is having chicken tenderloins without having to pay grocery store prices.
If you don't have tenderloins, you can use whole chicken breasts and cut them into strips. I do this often, when we are out of tenderloins.
They are fantastic in these Chicken Wraps and make the perfect main for a side of Macaroni and Cheese!
Ingredients & Substitutions
- Chicken Tenderloins: Boneless skinless chicken breasts cut into strips will also work for this recipe.
- Buttermilk: Or use buttermilk powder. Regular milk can also be used. To make a quick buttermilk you can add 1 tablespoon of lemon juice or vinegar to the milk before adding it to the chickens.
- Cornstarch & Baking Powder: To get the crunchiest breading I like to add cornstarch and baking powder to the flour.
- Hot sauce: I like to add a dash of my favorite hot sauce to the milk for added flavor. This is optional but recommended.
See the recipe card below for the full list of ingredients and measurements.
How To Makw Buttermilk Chicken Tenders
For the best flavor, marinate the chicken for at least 2 hours. If marinating overnight, do not marinate longer than 24 hours.
- Mix together the marinade ingredients until well combined.
- Add the chicken to the marinade, making sure each piece of chicken is coated well. Refrigerate for at least 2 hours.
- In a large bowl, whisk together the dry ingredients. I like using a pie plate for this.
- Working in batches, take the chicken and coat it in the dry ingredients, pressing down firmly on each side to ensure the breading sticks well.
- Fry until golden brown and the internal temperature reaches 165°F. Place on a drying rack and place in a warm place until all the batches are done.
- Serve with your favorite dipping sauce. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Don't marinate longer than 24 hours or the chicken could become mushy.
- Work in batches: While 4-5 tenders are frying, work on getting 4-5 more breaded. Do not bread them all at once! Breading too early allows the marinade to soak into the flour, which ruins the crunchy texture.
- Use a wire rack over a baking sheet. This allows air circulation, preventing the bottoms from getting soggy.
Storage & Reheating
Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze these after they are cooked and cooled. Reheat directly from frozen in the oven at 400°F for 15-20 minutes, or until hot.
I hope you give these chicken tenders a try soon!
-Sky🩷
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📖 Recipe
Buttermilk Chicken Tenders
Ingredients
To Marinate the Chicken
- 2 pounds chicken tenders or breasts cut into strips
- 1 cup buttermilk or regular milk
- ½ teaspoon salt
- 1 teaspoon granulated garlic
- ¼ teaspoon dried oregano
- 1 teaspoon paprika
- 1 dash hot sauce your favorite
Flour Mixture
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ¾ teaspoon dried oregano
- 1 ½ teaspoons paprika
- 1 ½ teaspoons granulated garlic
- ¼-1/8 teaspoon chipotle powder or cayenne powder
- ¼ teaspoon onion powder
- vegetable oil needed to fry the tenders
Instructions
Marinate the Chicken
- Remove the tendons from the tenderloins. If using chicken breasts, cut into strips.
- Mix together the buttermilk, seasonings and hot sauce for the marinade. Add in the chicken and mix well. Cover and refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before cooking.
- Add 1" of oil to a large cast iron skillet and bring to 350°F.
- In a large bowl or 9" round pan mix together the flour, cornstarch, baking powder and remaining seasonings.
- Working in batches take the chicken, letting the excess buttermilk drip off, and coat with the flour. Press down firmly to make sure the flour sticks.
- Add the chicken to the pan and fry until browned, flip and cook until browned on the other side. Don't crowd the pan. This will drop the temperature too much and make the breading fall off. Work in batches.
- The chicken is ready when golden brown on all sides and the internal temperature reaches 165° when checked with a thermometer. Add to a dry rack and place in a warm spot while you fry the rest of the chicken.
- Serve with your favorite dipping sauce and enjoy!
Notes
- 2 to 2 ½ pounds of chicken can be used for this recipe.
Julia says
This chicken was incredibly tender inside! We all loved it and friends asked for the recipe!!!
Sky Pilgreen says
That is wonderful to hear!
Dina and Bruce says
Super crispy chicken! And loved the hot sauce!
Neha says
I adore the flavor of chicken soaked in buttermilk prior to cooking/frying it! I am so excited to have found this recipe and to make chicken tenders your way!
Shadi says
Everyone in my family loves these! Simple and so delicious with a side of salad and potatoes!
Sky Pilgreen says
I am so glad to hear that you and your family love them! They are a family favorite as well.
Ned says
The mix of marinade and spices were fantastic! Thank you for this great recipe!