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

Tips for success

For an extra-crunchy crust, double-dredge the chicken: dip back into the marinade and then again into the flour mixture. This creates a thicker, craggier coating that holds up well. If you prefer a lighter crust, a single dredge is perfect.

To keep the tenders warm while frying subsequent batches, place them on a wire rack in a 200°F (95°C) oven.

This prevents them from steaming and losing their crispness. Alternatively, keep them on the rack at room temperature for up to 10 minutes.

Variations

• Spicy Nashville Style: Add 2 tablespoons of cayenne pepper to the coating and brush the fried tenders with a mixture of hot sauce and melted butter for a fiery, tangy finish.
• Garlic Parmesan: After frying, toss the tenders with a mixture of grated Parmesan cheese, minced garlic, and chopped parsley for a savory, cheesy twist.
• Honey Mustard Glaze: Whisk together honey, Dijon mustard, and a splash of apple cider vinegar. Brush over the hot tenders for a sweet and tangy glaze.
• Coconut Crunch: Replace 1/2 cup of the flour with unsweetened shredded coconut and add 1/2 teaspoon of ground ginger to the coating for a tropical crunch.

Storage and make-ahead

Fridge

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat in a 400°F (200°C) oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, which makes the coating soggy.

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

To reheat, place them on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it makes the coating soggy.

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

For the best texture, fry the tenders just before serving. The cooked tenders can be kept warm in a low oven for up to 20 minutes, but they are best enjoyed fresh.

Serving ideas

Serve these tenders hot with a side of creamy ranch dressing for dipping. They also pair well with honey mustard, barbecue sauce, or a squeeze of fresh lemon. For a complete meal, add a crisp green salad, coleslaw, or a pile of french fries.

These tenders are perfect for game day, family dinners, or a casual gathering. Cut them into strips for a fun appetizer, or serve them on a bun for a crispy chicken sandwich.

They are versatile enough to be the star of the plate or a crowd-pleasing snack.

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
• 2 tbsp hot sauce
• 1/4 cup pickle juice
• 1 tsp garlic powder
• 1 tsp paprika
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 4 cups peanut oil, for frying
• 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, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a shallow dish, whisk together the flour, cornstarch, garlic powder, and cayenne pepper. Set aside.
3. Pour the peanut oil into a large heavy pot or Dutch oven, leaving at least 2 inches of headspace. Heat over medium-high until a deep-fry thermometer registers 375°F (190°C).
4. Working in batches, remove the chicken from the marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
5. Carefully place a few tenders into the hot oil, without crowding. Fry for 5 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Using tongs, transfer the fried tenders to a wire rack set over paper towels to drain. Let rest for 2 minutes. Serve hot with ranch dressing for dipping.

Contains: gluten, milk, eggs, peanuts

Estimated nutrition per serving

Calories

520

Protein

40 g

Carbohydrates

30 g

Fat

28 g

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