The Ultimate Buttermilk Fried Chicken Tenders: A Beginner’s Guide to Crispy Perfection

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Fried chicken tenders are the ultimate comfort food—crispy, juicy, and packed with flavor. Whether you’re a beginner in the kitchen or someone looking for a reliable fried chicken recipe, this buttermilk-marinated version is foolproof.

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I still remember my first attempt at making fried chicken. I was intimidated by the frying process, worried about undercooking or overcooking the chicken, and unsure about achieving that perfect golden-brown crust. But once I discovered the magic of buttermilk marination and a well-seasoned breading, everything changed. The result? Crispy, flavorful chicken tenders that tasted just as good—if not better—than any restaurant version.

This recipe is perfect for beginners because it follows simple steps, uses easy-to-find ingredients, and includes tips to ensure success. Plus, frying at home allows you to control the quality of ingredients and avoid unnecessary additives found in store-bought options.

Let’s dive into the details and create the best homemade fried chicken tenders.

Ingredients and Preparation

For the Marinade

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1½ teaspoons salt
• ¼ teaspoon cayenne pepper (optional, for mild heat)
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

For the Breading

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 heaping teaspoon salt
• ¾ teaspoon black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 3 tablespoons buttermilk

For Cooking

• 3–4 cups vegetable oil (for frying)

Alternative Ingredient Suggestions

• Chicken substitutions: If you don’t have tenderloins, you can use boneless, skinless chicken breasts cut into strips.
• Dairy-free option: Replace buttermilk with a mixture of 1 cup unsweetened almond milk and 1 tablespoon vinegar or lemon juice.
• Gluten-free version: Use a gluten-free flour blend instead of all-purpose flour.

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a large resealable bag, combine the chicken tenderloins with the buttermilk, salt, cayenne pepper, garlic powder, and paprika.
2. Seal the bag and gently massage the chicken so it’s evenly coated.
3. Place the bag in a bowl (to prevent leaks) and refrigerate for at least 4 hours, or overnight for maximum flavor and tenderness.

Why Marinate?
Buttermilk helps tenderize the chicken while infusing it with flavor. The acid in the buttermilk breaks down proteins, resulting in incredibly juicy meat.

Step 2: Prepare the Breading

1. In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and paprika.
2. Add 3 tablespoons of buttermilk to the flour mixture and stir with a fork until small clumps form. These clumps help create an extra crispy texture.

Step 3: Coat the Chicken

1. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Remove a few pieces of chicken from the marinade, letting any excess buttermilk drip off.
3. Place the chicken into the breading mixture and firmly press it into the flour to ensure the coating sticks well.
4. Shake off any loose flour and set the breaded tenders on the prepared baking sheet.

Step 4: Heat the Oil

1. In a large, deep pot, pour enough vegetable oil to reach ¾ inch in depth.
2. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, drop a small cube of bread into the oil—if it sizzles immediately, the oil is ready.

Step 5: Fry the Chicken

1. Carefully add a few chicken tenders to the hot oil, ensuring you don’t overcrowd the pot.
2. Fry for about 3–4 minutes on each side until golden brown.
3. Remove the cooked tenders and place them on a paper towel-lined baking sheet to drain excess oil.
4. Repeat with the remaining chicken, adjusting the heat if needed. If the tenders brown too quickly, lower the heat slightly.

How to Tell If the Chicken Is Done

• The tenders should be deep golden brown on the outside.
• Cut into a piece—the inside should be white with no pink and reach an internal temperature of 165°F (75°C).

Beginner Tips and Notes

Troubleshooting Common Issues

• Breading falls off? Make sure the chicken is well-coated and pressed into the flour. Letting the coated chicken sit for 5 minutes before frying can also help the breading adhere.
• Chicken browning too quickly? Lower the heat slightly to prevent burning before the inside is fully cooked.
• Not crispy enough? Double-check that your oil is at the right temperature before frying. If the oil is too cool, the tenders will absorb more oil and turn soggy.

Helpful Kitchen Tips

• Efficient prep: Set up a dredging station with the marinade, breading, and a plate for coated tenders to speed up the process.
• Safer frying: Always use tongs when adding or removing chicken from the oil to avoid splashes.
• Oil disposal: Let the used oil cool completely before straining it into a container for disposal or reuse.

Serving Suggestions

These crispy chicken tenders pair well with a variety of sides and dipping sauces. Here are a few ideas:

• Classic sides: Serve with mashed potatoes, coleslaw, or cornbread for a comforting meal.
• Lighter options: Pair with a fresh green salad or roasted vegetables.
• Dipping sauces: Enjoy with honey mustard, barbecue sauce, ranch dressing, or spicy sriracha mayo.

Storage and Reheating Tips

• Refrigeration: Store leftover tenders in an airtight container in the fridge for up to 3 days.
• Freezing: Place cooked tenders on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to 3 months.
• Reheating: For the best texture, bake at 350°F (175°C) for 10–15 minutes or air fry at 375°F for 5–7 minutes until crisp. Avoid microwaving, as it makes the breading soggy.

Conclusion: Try It and Share Your Experience

Now that you have a step-by-step guide to making crispy buttermilk fried chicken tenders, it’s time to put your skills to the test. This recipe is simple yet delivers restaurant-quality results, making it a fantastic choice for beginners.

Give it a try and let me know how it turns out. Did you make any tweaks? What’s your favorite dipping sauce? Share your experience in the comments—I’d love to hear from you.

Enjoy your homemade crispy chicken tenders!