These buttermilk fried chicken tenders are marinated in a seasoned buttermilk mixture, breaded until perfectly clumpy, and fried to golden brown, crispy perfection. I love how they stay juicy on the inside while delivering that satisfying crunch on the outside.

Why You’ll Love This Recipe

I love this recipe because it gives me that classic fried chicken flavor with an easy-to-handle tender size. The buttermilk marinade keeps the chicken moist, while the breading ensures every bite has a crunchy, flavorful coating. I also love how versatile these tenders are—I serve them plain, with dipping sauces like honey mustard, or even on top of salads. They’re kid-friendly, crowd-pleasing, and freezer-friendly too, which makes them a staple in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the marinade

chicken tenderloins
buttermilk
salt
cayenne pepper
garlic powder
paprika

For the breading

all-purpose flour
baking powder
salt
black pepper
garlic powder
paprika
buttermilk

For cooking

vegetable oil

Directions

To marinate the chicken, I combine the tenderloins with buttermilk, paprika, garlic powder, cayenne, and salt in a resealable bag. I seal it, massage it well, and let it rest in the fridge for at least 4 hours or overnight.
For the breading, I whisk flour, baking powder, salt, pepper, garlic powder, and paprika together, then stir in buttermilk until it becomes clumpy.
I remove the chicken from the marinade a few pieces at a time, toss them in the breading, and press the coating firmly onto the chicken. I set them aside on a foil-lined sheet.
To fry, I heat about ¾ inch of oil in a large pot until shimmering (around 350°F). I cook the tenders in batches, flipping once, until both sides are golden brown.
I let them drain on paper towels and serve hot with dipping sauce.

Servings and timing

This recipe makes about 4 servings.

Prep time: 15 minutes (plus at least 4 hours marinating)
Cook time: 25 minutes
Total time: about 40 minutes active, plus marinating time

Variations

I sometimes add smoked paprika or chili powder to the breading for extra depth. For a lighter version, I bake them on a wire rack at 400°F until crisp instead of frying. I also like swapping the seasoning blend—Italian herbs give a different twist, or I coat them with panko breadcrumbs for extra crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them on a wire rack over a baking sheet and warm them in a 350°F oven until hot and crisp. I also freeze cooked tenders for up to 3 months and reheat them straight from frozen in the oven.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, I often cut boneless chicken breasts into strips and prepare them the same way. They work just as well.

How do I know the oil is ready for frying?

I usually test by dropping in a small cube of bread—if it sizzles immediately, the oil is ready. A thermometer reading of 350°F is ideal.

Can I make these ahead of time?

Yes, I marinate the chicken up to 24 hours in advance and bread them just before frying. Cooked tenders can also be frozen and reheated.

What dipping sauces pair well with these tenders?

I love honey mustard, ranch, or barbecue sauce. For a little heat, I pair them with spicy mayo or hot honey.

Why is my breading falling off?

I make sure to press the breading firmly into the chicken and avoid overcrowding the pan when frying. That keeps the coating crisp and well-adhered.

Conclusion

These buttermilk fried chicken tenders are everything I want in comfort food: juicy, flavorful, and perfectly crisp. I love making them for family dinners, game days, or even meal prepping since they reheat beautifully. Once I tried them, I knew they’d become a regular recipe in my kitchen.

Buttermilk Fried Chicken Tenders