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Posted by Jessica Pinney on , last updated
I’m a proud, life-long card-carrying member of the chicken tender lover’s club. I remember, even as a teenager, my father getting very frustrated because no matter what restaurant he took us to, I would order a plate of chicken tenders and french fries.
What can I say? Chicken tenders are delicious and you know what you’re getting. They’re always there for you!
I don’t eat them quite as often these days, but I do still enjoy a good tender from time to time.
It turns out that it’s really easy to make homemade chicken tenders and totally worth it! They come out so crispy and delicious. I can’t think of a better lunch!
I wanted my homemade chicken tenders to be coated in the perfect spice. To me, this means notes of pepper, onion, and garlic with a hint of spiciness. I went through several batches until I achieved the balance of taste I was looking for.
Ingredients
- Raw Chicken Tenders
- Flour
- Buttermilk
- Spices (salt, garlic, onion, pepper, and cayenne)
- Oil for frying
How To Make
To make your own buttermilk chicken tenders, start by soaking the tenders in the buttermilk for at least 30 minutes up to 4 hours.
Next, make the breading by stirring the flour and spices together. The extra crispy, crunchy little bits are made by drizzling a little bit of the buttermilk in the flour and stirring with a fork.
You can fry these in a cast-iron skillet if you don’t have a deep fryer. I like using the deep fryer when possible because it regulates and maintains the temperature really well.
The best part of chicken tenders is the dipping sauce! What sauces do you like to dip yours in?
Janette prefers dipping hers in ranch, while I like dipping mine in ketchup/mayo mixture or BBQ sauce. You really can’t go wrong!
Other Chicken Recipes
- Easy Blackened Chicken
- Buttermilk Fried Chicken Wings
- The Best Roast Chicken Marinade
- Cheesy Grilled Buffalo Chicken
More Fried Recipes
- Chicken Fried Pickles
- Nashville Hot Fried Chicken WIngs
- Double Beer Battered Cajun Fries
Buttermilk Chicken Tenders
These extra crispy homemade chicken tenders with buttermilk are coated with the perfect seasoning.
Author: Jessica Pinney
Servings: 3
Prep Time: 40 minutes minutes
Cook Time: 4 minutes minutes
Print Recipe
5 from 7 votes
Ingredients
- 1 lb Chicken Tenders
- Buttermilk
- 1 1/2 Cups Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/8-1/4 tsp Cayenne
- Oil (for frying)
Instructions
Place chicken strips in a medium bowl and pour buttermilk over the top until they are submerged. Place in fridge and allow to soak for at least 30 minutes.
Take another bowl and add the flour and seasonings. Stir with a fork to combine. Now drizzle about 1/4 cup of buttermilk into the flour, stirring lightly with your fork as you add it. (This will create the small clumps of batter that make the chicken tenders extra crispy!)
Heat your deep fryer to 375 F or add 1" of oil to a cast iron skillet and heat oil to temperature over medium heat.
Once the chicken tenders are done soaking, remove them from the buttermilk mixture and dredge in the flour. Turn them over to thoroughly coat each side.
When oil has come to temperature, add the chicken tenders, frying in batches if necessary. Cook them on each side for about 2 minutes, until golden brown and crispy.
Remove them from the oil and place on a cooling rack over a baking sheet or paper-lined plate.
Serve immediately with your favorite dipping sauce and french fries.
Nutrition
Calories: 250kcal (13%)
Reader Interactions
Join the Conversation
Jess says
Could these be made in the airfryer? And heat temp and time ? Thanks!
Reply
Jessica Pinney says
I have never cooked with an air fryer so I wouldn’t know how to adapt the recipe. Maybe ask in an air fryer Facebook group?
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Samantha says
They are even more tender and good if they soak for hours
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Pat McEntires says
Had family over tonight served Buttermilk Fried Chicken Tenders, went over great.. Definitely make them again😊😋
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Ashley says
My kids LOVE these! They won’t let me buy the frozen kind anymore after tasting how good these are. LOL!Reply
Tracy says
This recipe was just what I was looking for — I wanted crunchy chicken tenders on a big green salad with veggies, sunflower seeds, and Ranch dressing. Turned out beautifully! Many thanks from chilly Wisconsin.
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Shaylynn Bain says
I’ve seen some recipes where the meat is cooked first then rolled in buttermilk and batter then fried. Work that work for this recipe or is it better to have the meat uncooked and cook it while the batter cooks too.
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Jessica Pinney says
I am not familiar with that technique. I would recommend following the recipe as written.
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Gwen says
I like dipping mine in mashed potatoes and chicken gravy. I’m gonna try your recipe I’ll let you know how it turns out
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Jenn says
Delicious!! Just the right amount of spice and crispy! My kiddos loved them. Made them many times now. Thanks for an amazing recipe!Reply
Laura Aronson says
Turned out great! Thanks for a yummy recipe!!!
Reply
Joanne says
Could you bake these in the oven instead of frying?
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Tess Riedle says
my family really enjoys this when I make it. I never fried chicken until doing it this way. I soaked mine for half a day…really good!!I like to double dip to keep the batter on better. I also had 3 bone in thighs that I cooked. also really good!
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Janice says
Can we cook.and then freeze them
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Patricia says
These are so delicious!!!
Thank you!!Reply
Barbara says
Making this tonight for supper!!! With air Fried potatoes.Can’t wait.
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Jim says
Kids loved them (me too). Batter was very tasty but fell off some of the tenders. This issue is pretty common trying to fry chicken at home, any suggestions on how to eliminate?Reply
Bobby says
The only chicken tender recipe that I use. My family loves themReply
Ainsley says
These were so good!! I added in some pickle juice with the buttermilk. 10/10!Reply
Mitzi Dedman says
Really really good !! The whole family loved them !!Reply
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