Crispy on the outside, tender and juicy on the inside, these Buttermilk Chicken Tenders are the ultimate comfort food! Marinated in seasoned buttermilk and coated in a perfectly spiced crust, they’re easy to make and a guaranteed hit with all ages.
Why You’ll Love This Recipe
- Juicy & Tender: Buttermilk marinade keeps the chicken extra moist and flavorful.
- Crispy Perfection: A golden, crunchy coating you’ll love biting into.
- Kid-Friendly: Perfect for picky eaters and fun to dip in sauces.
- Versatile: Serve as a main dish, snack, or party appetizer.
Ingredients
For the Buttermilk Marinade:
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 lb chicken tenders (or chicken breasts cut into strips)
For the Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp black pepper
For Frying:
- Vegetable oil or peanut oil (enough to fill skillet about 2 inches deep)
Optional Toppings & Sauces:
- Ranch dressing, honey mustard, BBQ sauce, or spicy mayo
Instructions
1. Marinate the Chicken:
- In a large bowl, whisk together buttermilk, garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Add chicken tenders to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
2. Prepare the Coating:
- In a shallow dish or bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Coat the Chicken:
- Remove the chicken tenders from the marinade, letting the excess buttermilk drip off.
- Dredge each tender in the flour mixture, pressing lightly to ensure an even coating.
4. Fry the Chicken:
- Heat oil in a deep skillet or pot to 350°F (175°C). Test the oil by dropping in a small piece of bread—it should sizzle immediately.
- Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the skillet.
- Transfer the cooked tenders to a wire rack or paper towels to drain excess oil.
5. Serve:
- Serve the chicken tenders warm with your favorite dipping sauces and sides like fries, coleslaw, or a fresh salad.
Serving & Storage Tips
- Serving: Serve immediately for the crispiest texture. These pair perfectly with sweet potato fries, mashed potatoes, or a fresh vegetable medley.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to retain crispiness.
Helpful Notes
- Extra Crunch: For added texture, dip the chicken back into the buttermilk marinade after the first coating, then dredge in the flour mixture again.
- Baking Option: For a healthier version, bake the tenders at 400°F (200°C) on a greased wire rack over a baking sheet for 20-25 minutes, flipping halfway.
- Spice It Up: Add more cayenne or chili powder to the coating if you prefer a spicy kick.
FAQs
1. Can I make this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance. Fry just before serving for the best results.
2. Can I use an air fryer?
Absolutely! Cook the coated tenders in a preheated air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway. Lightly spray with cooking oil for extra crispiness.
3. What if I don’t have buttermilk?
No problem! Mix 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes, and you have a quick buttermilk substitute.
4. Are these gluten-free?
Not as written, but you can substitute all-purpose flour with a gluten-free flour blend to make them gluten-free.
Let me know if this works or if you’d like any changes!
