Buttermilk Fried Chicken Tenders are crispy, flavorful, and ideal for a quick family meal or a crowd-pleasing appetizer. Tenderloins are soaked in buttermilk, then dredged in a seasoned mixture of flour and breadcrumbs before frying to a golden, crunchy finish. Serve with ranch, blue cheese, or your favorite dipping sauce.
March Madness or any game night calls for easy, satisfying snacks, and these Buttermilk Fried Chicken Tenders are always a hit. They’re simple to prepare, cook quickly, and are loved by kids and adults alike.
Why you’ll love this recipe
There are plenty of reasons to make these tenders.
- Chicken tenderloins are bite-sized and perfectly portioned.
- Buttermilk adds a gentle tang and helps keep the meat moist.
- The coating uses common pantry ingredients and is easy to assemble.
- The result is juicy chicken with a crisp, crunchy crust.
Ingredients
See the recipe card below for exact amounts. Main ingredients include:
- Chicken tenderloins
- Buttermilk (or a quick buttermilk substitute)
- Seasoned breadcrumbs
- All-purpose flour
- Kosher salt and freshly ground pepper
- Garlic powder, onion powder, and paprika
- Neutral frying oil such as canola, peanut, or vegetable oil
Substitutions & additions
- If tenderloins aren’t available, trim and slice boneless, skinless chicken breasts into strips.
- To make a buttermilk substitute, stir 1 tablespoon of white vinegar or lemon juice into just under 1 cup of milk or cream and let sit 5–10 minutes.
How to make buttermilk chicken tenders
This recipe is straightforward and fast to prepare.
- Soak the tenderloins in buttermilk so the coating adheres and the chicken stays juicy.
- Dredge each piece in a mix of seasoned flour and breadcrumbs.
- Fry in hot oil until golden brown and cooked through, then season immediately with kosher salt.
Expert tips
- Trim any excess fat or tendon from tenderloins before cooking.
- Allow excess buttermilk to drip off before dredging to get an even coating.
- Use a thermometer to confirm the internal temperature reaches 165°F for safety and juiciness.
- Drain cooked tenders on a cooling rack set over a rimmed baking sheet so oil can drip away and the crust stays crisp.
- Season the hot tenders with a final sprinkling of finishing salt for best flavor.
Frequently asked questions
Heat oil to around 375°F before adding the chicken; the ideal frying temperature is 350°F, and starting hotter helps the oil recover after you add the breaded pieces. If the oil is too cool the breading will absorb oil and become soggy.
Yes. Cool completely and store in an airtight container in the refrigerator for up to 3–4 days. Reheat on a cooling rack set in a baking sheet in a 375°F oven for 10–15 minutes until warmed through to help preserve crispiness.
Serve with dipping sauces like ranch, honey mustard, BBQ, or hot sauce; build sandwiches using buns, waffles, or bread with slaw and pickles; or slice and add to a salad for extra protein.
More recipes to try
- Little Big Macs
- Hawaiian Tortilla Pizza with Ham, Bacon and Pineapple
- Easy Crispy Baked Chicken Wings
- Mini BLT Crab Cake Sandwiches
- Sheet Pan Cheeseburger Sliders
- Mini Macaroni and Cheese Bites
Just one thing
If you try this Buttermilk Fried Chicken Tenders recipe, please leave a comment or rating and share a photo on Instagram tagging @amycaseycooks — I love seeing your results.
Recipe
Buttermilk Fried Chicken Tenders
Ingredients
- 24 chicken tenderloins
- 1 cup buttermilk
- 1 cup seasoned breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Canola or vegetable oil for frying
Instructions
- Place the chicken tenders in a large bowl and pour in the buttermilk. Set aside to marinate briefly while you prepare the coating.
- In a separate large bowl, whisk together breadcrumbs, flour, salt, pepper, garlic powder, onion powder, and paprika.
- Heat about 2 inches of oil in a heavy pot over medium-high heat until it reaches 375°F.
- Remove tenders one at a time from the buttermilk, allowing excess to drip off, and dredge thoroughly in the breadcrumb/flour mixture.
- Fry 4–6 tenders at a time without crowding the pot, about 3–4 minutes per side, until golden and the internal temperature reaches 165°F.
- Transfer cooked tenders to a cooling rack set over a rimmed baking sheet. Sprinkle with kosher salt and serve immediately.
Notes
- Make a buttermilk substitute by stirring 1 tablespoon vinegar into 1 cup milk and letting it sit 5 minutes.
- Heat oil to 375°F before frying; the temperature will drop when you add the chicken. Aim for a steady frying temperature around 350°F.
- Drain on a cooling rack over a rimmed baking sheet to keep the crust crisp.
- Store cooled tenders in an airtight container in the refrigerator for 3–4 days. Reheat in a 375°F oven on a cooling rack for 10–15 minutes.