Ultra-Crispy Buttermilk Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the ultimate crunch, double-dredge the chicken: after the first dredge, dip it back into the marinade and then into the flour mixture again.

This creates a thicker, craggier crust that stays crispy longer. You can also add a pinch of baking powder to the flour mixture for extra lightness, though it's not necessary.

If you prefer a milder heat, reduce the cayenne or omit it entirely. For a spicier version, add more cayenne or a dash of your favorite hot sauce to the dredge.

You can also season the flour with other spices like onion powder, smoked paprika, or dried herbs. Experiment to find your perfect blend.

Variations

• Spicy Nashville Hot: After frying, brush the tenders with a mixture of melted butter, cayenne, and brown sugar. Serve on white bread with pickles for a Nashville-style experience.
• Garlic Parmesan: Toss the hot fried tenders in a mixture of melted butter, minced garlic, and grated Parmesan cheese. Finish with fresh parsley.
• Honey Mustard Glaze: Whisk together honey, Dijon mustard, and a splash of apple cider vinegar. Brush over the cooked tenders for a sweet and tangy glaze.
• Buffalo Style: Toss the fried tenders in your favorite buffalo sauce. Serve with celery sticks and blue cheese dressing.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F oven until hot and crisp.

Reheat

Reheat in a 350°F oven on a wire rack for 10-15 minutes. Avoid the microwave to keep the crust crispy.

Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a wire rack over a baking sheet and warm in a 350°F oven for 10-15 minutes, or until heated through and crisp. Avoid microwaving, as it will make the crust soggy.

The chicken can be marinated up to 4 hours ahead, and the dredge can be prepared a day in advance.

For best results, fry the tenders just before serving. If you need to fry them ahead, let them cool completely and reheat in the oven as directed.

Serving ideas

Serve these tenders with a generous bowl of ranch dressing for dipping. They also pair well with honey mustard, barbecue sauce, or a squeeze of fresh lemon. For a complete meal, add coleslaw, cornbread, or a simple green salad.

These tenders are perfect for game day, family dinners, or any time you crave crunchy, juicy chicken. You can also slice them and serve on a salad or in a wrap. Leftovers make excellent chicken sandwiches the next day.

Frequently asked questions

Recipe card

Ultra-Crispy Buttermilk Chicken Tenders

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 2 lb chicken breast tenders
• 2 cups buttermilk
• 1/4 cup hot sauce
• 1/4 cup pickle juice
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 1 tbsp kosher salt
• 4 cups peanut oil, for frying
• 1 cup ranch dressing, for serving

Instructions

1. In a large bowl, whisk together the buttermilk, hot sauce, pickle juice, garlic powder, and paprika. Add the chicken tenders and turn to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a shallow dish, combine the flour, cornstarch, garlic powder, cayenne, and salt. Whisk until well blended.
3. Pour the peanut oil into a large heavy-bottomed pot or Dutch oven, leaving at least 3 inches of space from the top. Heat over medium-high until the oil reaches 375°F (190°C) on a deep-fry thermometer.
4. Working with a few pieces at a time, remove the chicken from the marinade, letting any excess drip off. Dredge each tender in the flour mixture, pressing firmly to coat all sides. Shake off any excess and place on a plate.
5. Carefully lower a few tenders into the hot oil using tongs. Fry for about 5 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Transfer the fried tenders to a wire rack set over a baking sheet. Let them rest for 2 minutes before serving.
7. Serve the hot tenders immediately with ranch dressing for dipping.

Contains: gluten, eggs, milk, peanuts

Estimated nutrition per serving

Calories

580

Protein

40 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.