Buttermilk Fried Chicken Tenders

Prep Time
Cook Time
Ready In

"Fabulous deep fried chicken tenders, tender on the inside and crispy on the outside and so juicy, that will be loved by the whole family! This recipe has over 150 reviews and is a 5 star recipe, and I say, "Don't be surprised if it's "The Best" chicken you have ever tasted! The cayenne in the recipe does not make it spicy, but just adds flavor to the chicken. If you like lots of flavor, double the spices, but I love it the way it is. PLEASE NOTE: It's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect golden brown fried chicken. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. ALSO: Try using a gallon baggie for your flour mixture. Use some kitchen gloves if you have them. Use one hand to transfer from marinated baggie of chicken to the baggie of breading. Using other hand to mix the chicken with the breading. Also makes easy clean up. Originally posted by Jennifer Segal of Onceuponachef Blog. PREP TIME does not include marinading time."

Original recipe yields 4 servings


  • Serving Size: 1 (351.9 g)
  • Calories 417.8
  • Total Fat - 8.3 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 552.3 mg
  • Sodium - 1824.3 mg
  • Total Carbohydrate - 37.6 g
  • Dietary Fiber - 5.2 g
  • Sugars - 3.8 g
  • Protein - 48.6 g
  • Calcium - 255.8 mg
  • Iron - 7.7 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.3 mg

Step 1

Combine the chicken tenders with all of the marinade ingredients in a large Zip-lock bag. Seal the bag tightly, and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning.

Step 2

Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

Step 3

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined.

Step 4

Add the buttermilk, and stir with a fork until mixture is evenly clumpy.

Step 5

Line a baking sheet with aluminum foil.

Step 6

Remove the chicken tenders from the marinade a few at a time, and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.)

Step 7

Set breaded tenders on prepared baking sheet.

Step 8

Line another baking sheet with a few layers of paper towels, and set aside.

Step 9

Add oil to a large, high-sided pot until the level reaches about 3/4 inch.

Step 10

Heat over high heat until oil is shimmering (If a cube of bread sizzles when you drop it in, it's ready).

Step 11

Using tongs, place several chicken tenders in the hot oil without crowding the pan.

Step 12

Cook, until golden brown on the bottom side, for a few minutes, then flip and cook until second side is also golden, a few minutes more.

Step 13

Set cooked tenders on baking sheet lined with paper towels to drain.

Step 14

Fry remaining tenders in batches. Serve hot.

Tips & Variations

No special items needed.


muffett carroll

I did not add buttermilk to the flour mix, nor did I have time to marinate, and my family loved this! Next time I will plan a little ahead and do the marinade. I am also adding Tony Chachere's Original Creole seasoning instead of the salt and black pepper. Needs that or three times as much cayenne if you want it spicy.

review by:
(12 Aug 2021)


Cracks me up when someone reviews a recipe after changing up the recipe then gives it a lower rating than it deserves! This chicken was tender and so delicious following the recipe. Why change it? We dunked ours in Ranch dressing and ketchup. With onion rings to go with the tenders we were some happy campers!

review by:
(12 Dec 2019)

Chef shapeweaver

This recipe was made on 1/28 for mine and my SO's dinner,but most importantly for the " Billboard Recipe Tag Game ". :)Instead of the tenders, I used 1 1/2 pounds of chicken breasts cut into strips.I made the marinade exactly as it was written and the chicken was marinated overnight.But the breading was made as follows,full amount of flour and 1 teaspoon of the salt. And except for the pepper and baking powder the rest of the dry ingredients were doubled.Both my SO and I gave this recipe a " GOOD SOLID 4 *s ". Thanks for posting and , " Keep Smiling :)

review by:
(1 Feb 2016)


We all went bonkers over these tender, juicy and delicious tasting chicken tenders! Well worth the little time it takes to make plus the marinating time. The kids are begging me to make these again already. I see myself making these all the time!

review by:
(24 Jun 2015)