These homemade Buttermilk Chicken Tenders are crispy, golden brown, and packed with flavor. Marinated in seasoned buttermilk and coated in a perfectly seasoned flour breading, these fried chicken tenders are crunchy on the outside and tender on the inside. Whether you’re serving them for dinner, game day, or a family gathering, this easy chicken tender recipe is sure to become a favorite.
The buttermilk marinade helps create juicy, flavorful chicken while also helping the breading stick for that classic crispy coating everyone loves. Serve with ranch, honey mustard, barbecue sauce, or your favorite dipping sauce for a meal that’s better than takeout.
Why You’ll Love This Recipe
- Crispy and golden brown
- Made completely from scratch
- Family-friendly meal
- Great for dipping
- Freezer-friendly
- Perfect for weeknight dinners or entertaining
Tips for the Best Buttermilk Chicken Tenders
- Marinate for at least 1 hour, but overnight provides the best flavor and texture.
- Press the flour mixture firmly onto the chicken to create a thicker, crispier coating.
- Maintain an oil temperature between 350°F and 375°F for even cooking.
- Avoid overcrowding the pan, which can lower the oil temperature and make the coating less crispy.
- Use a thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Let the cooked tenders rest on a wire rack instead of paper towels to help keep the coating crisp.
- Serve with ranch, honey mustard, barbecue sauce, buffalo sauce, or your favorite dipping sauce.
Storage
Refrigerator
Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days.
Freezer
Allow the chicken tenders to cool completely. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months.
Reheating
Oven: Bake at 350°F for 15–20 minutes from refrigerated or 20–25 minutes from frozen, flipping halfway through.
Air Fryer: Heat at 375°F for 4–6 minutes from refrigerated or 8–10 minutes from frozen.
Microwave: Heat in 30-second intervals until warmed through. Keep in mind the coating will not stay as crispy when reheated in the microwave.
Make Ahead Instructions
Marinate Ahead
Place the chicken and marinade ingredients in a Ziplock bag and refrigerate for up to 24 hours before breading and frying.
Bread Ahead
Bread the chicken tenders and place them on a parchment-lined baking sheet. Cover and refrigerate for up to 8 hours before frying.
Freeze Cooked Tenders
Allow cooked tenders to cool completely. Freeze in a single layer until firm, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
Reheating Instructions
Oven (Best Method)
Preheat oven to 350°F. Place frozen chicken tenders on a baking sheet and bake for 20-25 minutes, flipping halfway through, until heated through and crispy.
Air Fryer
Heat at 375°F for 6-8 minutes from refrigerated or 10-12 minutes from frozen.
Microwave
Heat in 30-second intervals until warm. The coating will not stay as crispy using this method.
Frequently Asked Questions
Can I substitute the buttermilk?
Yes! Combine 1 cup milk or cream with 1 tablespoon lemon juice or white vinegar. Let sit for 5-10 minutes before using.
What oil is best for frying chicken tenders?
Lard provides excellent flavor and crispiness, but vegetable oil, peanut oil, or canola oil also work well.
How do I know when chicken tenders are done?
Chicken is fully cooked when it reaches an internal temperature of 165°F.
Shop My Favorite Cooking & Baking Supplies
Looking for the tools and ingredients I use to make these homemade Recipes? Visit my Amazon storefront to find my favorite essentials, including mixing bowls, cupcake pans, measuring cups, cooling racks, piping bags, and more.
Love crispy chicken recipes? Be sure to try my Homemade Chicken Nuggets Recipe. Made with ground chicken and simple pantry ingredients, they’re another family favorite that’s perfect for dipping and meal prep.
Buttermilk Chicken Tenders
Ingredients
Marinade
Breading
- 1½ cups all purpose flour
- 1½ ts baking powder
- 2 tbsp seasoning salt
Cooking
- 3-4 cups Lard cooking oil
Instructions
- In a large Ziplock bag, combine the chicken tenders with the marinade ingredients. Seal the bag and massage the chicken until evenly coated with buttermilk and seasoning. Place in the refrigerate for at least 1 hours or up to 24 hours.
- In a large Ziplock bag or bowl, combine the flour, baking powder, and seasoning salt.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a couple of pieces at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so it sticks together. Set breaded tenders on the prepared baking sheet.
- Line another baking sheet with foil or paper towels and place a rack on top, then place it next to the stove. Add your oil to a Dutch oven or a large cast iron skillet about 1/2 – 1 inch deep. Heat over medium-high heat (350° -375°). Using tongs, place 3 or 4 chicken tenders in the hot oil without crowding. Cook until golden brown on the bottom side, 2 -3 minutes, then flip and cook until the other side is also golden, 2 or 3 minutes more. Set the cooked tenders on the rack lined baking sheet to drain. Fry remaining tenders a couple 3 or 4 pieces at a time adjusting the heat as necessary. Turn the heat down a little if the chicken is browning too quickly.
Notes
- 1 cup of whole or 2% milk, or heavy cream.
- 1 tablespoon lemon juice or white distilled vinegar.
