Valentina Ablaev
This buttermilk chicken tenders recipe is the best way to make breaded chicken tenders from scratch! The buttermilk-soaked tenders are dredged in a homemade panko crumb and fried to golden brown perfection.
Homemade buttermilk chicken tenders are so good; they’re better than the restaurant! Like our crispy chicken sandwich, the chicken is battered in a crisp breading, making for a crunchy bite. You can even serve them with a side of homemade chick-fil-a sauce or a homemade ranch sauce.
Why Are Homemade Chicken Tenders Best?
These chicken tenders are easy to make from scratch and taste so much better! You can control the ingredients and even opt for healthier options that aren’t deep-fried!
Once you try the homemade version, you’ll never want to order chicken tenders at a restaurant again
Why Do You Soak Chicken in Buttermilk
Buttermilk is the secret to juicy and tender chicken! Also, soaking the chicken in buttermilk allows the breading to stick to it; that way, you don’t need two different dredging mixtures!
Ingredients for Homemade Buttermilk Chicken Tenders
- Chicken tenderloins – chicken tenders provide the best texture. You can prep them by removing the tendon, or leave them as they are.
Substitute: Slice chicken breast into strips for a similar effect! - Buttermilk marinade – a mix of buttermilk with salt and pepper flavors that tenderizes the chicken
- All purpose flour and panko – helps bind the marinade to the breadcrumbs and gives it a crispy outside.
Substitute: Use breadcrumbs instead of panko for a delicious variation. - Seasoning – a mix of salt, black pepper, garlic powder, parsley, and paprika gives this chicken a great flavor.
- Cornstarch – gives the breading an extra crispy texture.
Substitute: You can use potato starch instead of cornstarch for a similar effect. - Oil – an oil with a high smoke point is key.
See the recipe card below for a complete list of ingredients and quantities.
How to Prep Chicken Tenderloins
Chicken tenderloins come with a tendon, and although safe to eat, a lot of people prefer to have it removed because of the texture. The easiest way to do it is to use a fork and a paper towel. Thread the tendon through the fork and use a paper towel to pull it through.
Don’t Have Buttermilk for Chicken, Make it at Home!
Do you want to make buttermilk chicken tender, but don’t have buttermilk? Or, you don’t want to buy buttermilk for this one recipe and then have it sit in your fridge for weeks? Well, I have good news for you! Buttermilk is SO easy to make!
How to Make Buttermilk?
All you need is milk and an acid! An example of an acid is vinegar or lemon juice. This recipe uses one cup of buttermilk, so you’ll need 1 cup of milk and 1 tablespoon of your chosen acid. Mix that and let it sit for 5 minutes, and you’re good to go!
How to Make Homemade Chicken Tenders
The easiest step-by-step instructions:
- Marinade the chicken tenders in the buttermilk marinate for at least 1 hour.
2. Mix all of the breading ingredients in a deep dish. Remove the chicken tenderloins from the buttermilk, allow the excess milk to drip off, and dredge in the breading mixture, ensuring every part is coated.
3. Heat the oil and add the chicken tenders into the sizzline oil. Fry for 6-8 minutes. Remove the fried tenders from the pan and place them on a wire rack to drip off excess oil.
Expert Tips For Frying:
- The temperature of oil matters. When frying, use a thermometer to check the oil and ensure it is at 350°F. This is the key to developing a crisp, golden brown crust without burning the coating or making it soggy.
- The key to frying in batches. If you have too many tenders, frying the chicken in batches is important. Otherwise, the oil will cool down too much, and your tenders will be soggy. When frying in batches, it is vital to heat the oil back up to 350°F before adding the next batch.
- Deep frying vs shallow frying. Deep-frying is when the food is fully submerged in oil, resulting in a crispy texture. Shallow frying is when the oil doesn’t fully cover the food, and you have to turn it over. Both will work for this recipe.
Serving Suggestions
- Classic chicken strips and fries: Pair these chicken tenders with a side of garlic parmesan fries for the perfect restaurant-level meal.
- Salad: Chicken tenders make an excellent protein for a simple chicken salad! The combination is out of this world.
FAQ’S
Any oil with a high smoke point is ideal. Some examples of good oil for frying are peanut oil, canola oil, vegetable oil, or avocado oil. You cannot use olive oil for frying.
For a healthier option, try baking the chicken tenders! Arrange the dredged chicken tenders on a baking sheet and bake at 400°F for 15 minutes.
We recommend not letting the chicken sit in the buttermilk for more than 12 hours; otherwise, the acid will begin to break down the chicken.
Use an instant read thermometer to check the chicken’s internal temperature. Once it reaches 165°F, they are done.
How to Store Leftover Chicken Tenders
- Storage. Leftover chicken can be stored in the fridge in an airtight container for 3-5 days.
- Reheat. For a crispy result, we recommend reheating the chicken in the oven. Bake the chicken at 350°F for 5-8 minutes, or until it is reheated.
- Freeze. Once the chicken is cooked and has cooled thoroughly, you can freeze it to store for longer. Add the chicken to a freezer-safe bag or container and store it in the freezer for up to 3 months. Reheat: The easiest way to reheat frozen chicken tenders is to bake them in the oven. Bake the chicken tenders in the oven at 350°F for 8-10 minutes, or until they are thoroughly reheated.
More Chicken Recipes
If you enjoyed this buttermilk chicken tender recipe, be sure to try our other easy chicken recipes; here are some of our favorites:
If you tried this buttermilk fried chicken tenders recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Crispy Buttermilk Chicken Tenders
Ingredients
marinade –
- 1 cup buttermilk
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 lbs chicken tenderloins
breading –
- 1 cup all-purpose flour measured then sifted
- 1 cup panko crumbs
- 1¼ tsp salt or to taste
- ½ tsp ground black pepper
- 1½ tsp garlic powder
- 1½ tsp parsley flakes
- 1 tsp ground paprika
- 1 tsp cornstarch
- oil for frying
dipping sauce –
Instructions
- In a bowl, mix buttermilk, salt, and pepper.
- Add the chicken tenders to the marinade and leave to marinate in the fridge for at least 1 hour or overnight.
- Add all of the ingredients for the breading into a deep dish.
- Remove the chicken tenderloins from the marinade one at a time. Allow the excess milk to drip off and generously dredge in the breading mixture.
- Set on a separate plate and repeat with all the tenders.
- Meanwhile, heat 3 inches of oil in a deep skillet. Use a thermometer to heat the oil to 350°F.
- Add the chicken tenders one at a time, being careful not to overcrowd the pan. You may need to fry them in multiple batches. Fry the tenders for 6-8 minutes, flipping halfway through.
- Remove the fried tenders from the pan and place them on a wire rack to cool. This will prevent them from steaming and getting soggy on a plate or paper towel.
- Repeat with the remaining tenders and serve with your favorite sauces.
- Serve, and enjoy friends!
Notes
- Oil Temperature: Ensure the oil reaches 350°F when frying. This is crucial for achieving a perfectly golden brown, crispy crust without burning or making the coating soggy. Use a thermometer to check the temperature.
- Batch Frying: If you have a lot of tenders, fry them in batches. Frying too many at once will cool down the oil, resulting in soggy tenders. Bring the oil back up to 350°F before adding each new batch.
- Deep vs. Shallow Frying: Deep frying involves fully submerging the food in oil for a consistently crispy result. Shallow frying requires flipping the food since it isn’t fully covered by oil. Both methods work well for this recipe.
- Storage: You can keep leftover chicken in an airtight container in the fridge for 3-5 days.
- Reheating: For optimal crispiness, reheat chicken in the oven at 350°F for 5-8 minutes or until warmed through.
- Freezing: After cooking and cooling, freeze the chicken in a freezer-safe bag or container for up to 3 months. To reheat frozen chicken tenders, bake them at 350°F for 8-10 minutes, or until they are thoroughly heated.
