There is something irresistible about a plate of Crispy Buttermilk Chicken Tenders—golden, crunchy on the outside, tender and juicy inside, and packed with savory flavor in every bite. The secret is a simple buttermilk marinade that helps tenderize the chicken while giving the seasoned coating something delicious to cling to.
These homemade chicken tenders are perfect for a quick family dinner, weekend lunch, game-day snack, or party appetizer. They’re especially delicious served hot with ranch dressing, honey mustard, barbecue sauce, or a creamy dipping sauce.
The best part? You don’t need complicated ingredients. With chicken tenders, buttermilk, flour, and a handful of seasonings, you can make restaurant-style crispy chicken right in your own kitchen.
Why You’ll Love These Chicken Tenders
- Extra crispy and crunchy coating
- Juicy, tender chicken inside
- Buttermilk adds flavor and tenderness
- Easy ingredients
- Perfect for kids and adults
- Great for dipping
- Delicious as a sandwich or wrap filling
- Easy to customize with your favorite spices
- Excellent for family dinners and gatherings
Ingredients
For the Chicken
- 2 pounds chicken tenderloins or boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon hot sauce, optional
For the Crispy Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, optional
For Frying
- Vegetable, canola, or peanut oil, as needed
How to Make Crispy Buttermilk Chicken Tenders
Step 1: Prepare the Chicken
If you’re using chicken breasts, cut them into long strips approximately 1 inch thick.
Try to keep the pieces similar in size so they cook evenly.
Pat the chicken dry with paper towels before placing it in the marinade.
Step 2: Make the Buttermilk Marinade
In a large bowl, whisk together the buttermilk, minced garlic, paprika, salt, black pepper, onion powder, garlic powder, and cayenne pepper.
Add hot sauce if you enjoy a little extra heat.
Place the chicken into the buttermilk mixture and toss until every piece is thoroughly coated.
Cover the bowl and refrigerate for at least 30 minutes.
For even more flavor and tenderness, marinate it for 2–8 hours.
Avoid leaving raw chicken in the marinade for excessively long periods because the texture can become unpleasant.
Step 3: Prepare the Crispy Coating
In a large shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, oregano, and cayenne pepper.
Whisk everything together thoroughly.
The addition of cornstarch helps create a lighter, crunchier coating.
Step 4: Coat the Chicken
Remove one piece of chicken from the buttermilk, allowing excess marinade to drip off.
Place it into the seasoned flour mixture.
Press the flour firmly onto the chicken, making sure the entire surface is coated.
For an extra-crispy coating, dip the floured chicken briefly back into the buttermilk and then return it to the flour mixture.
Press the coating onto the chicken again.
The little irregular pieces of flour created during this second coating become wonderfully crispy when fried.
Place the coated chicken on a wire rack while you finish the remaining pieces.
Step 5: Heat the Oil
Pour enough oil into a heavy-bottomed pot or deep skillet to provide plenty of room for frying.
Heat the oil to approximately 350°F (175°C).
Use a kitchen thermometer if possible.
Maintaining the correct oil temperature is one of the biggest secrets to crispy chicken.
If the oil is too cool, the tenders can absorb excess oil.
If it’s too hot, the coating may brown before the chicken is fully cooked.
Step 6: Fry the Chicken Tenders
Carefully place several coated chicken tenders into the hot oil.
Don’t overcrowd the pan.
Fry in batches, turning occasionally, until the coating is deeply golden and the chicken is cooked through.
Depending on the thickness of the tenders, this usually takes approximately 4–6 minutes per batch.
The chicken should reach an internal temperature of 165°F (74°C).
Step 7: Drain Properly
Transfer the cooked chicken tenders to a wire rack placed over a baking sheet.
Allow excess oil to drain away.
A wire rack helps keep the bottom crispy. Placing the tenders directly on paper towels can sometimes trap steam underneath and soften the crust.
Season with a small pinch of salt while they’re still hot if desired.
The Secret to Extra-Crispy Chicken
There are several small details that make a big difference.
Add Cornstarch
Cornstarch helps create a crispier, lighter coating.
Double Dredge
A second buttermilk-and-flour coating creates extra craggy pieces that become wonderfully crunchy during frying.
Don’t Overcrowd the Pan
Adding too much chicken at once can dramatically lower the oil temperature.
Fry in smaller batches instead.
Maintain the Oil Temperature
Try to keep the oil around 350°F (175°C).
Allow the oil to return to temperature between batches if necessary.
Use a Wire Rack
Letting the fried chicken sit on a wire rack allows air to circulate around the crust and helps prevent sogginess.
How to Make Them Spicier
If you enjoy spicy chicken tenders, there are several easy ways to increase the heat.
Add:
- Extra cayenne pepper
- Hot sauce to the buttermilk
- Crushed red pepper flakes
- Chili powder
- Smoked paprika
- A pinch of ground black pepper
You can also serve the finished tenders with a spicy dipping sauce.
How to Make Oven-Baked Chicken Tenders
If you prefer not to deep-fry them, you can bake the coated chicken.
Preheat the oven to 425°F (220°C).
Place the breaded chicken tenders on a lightly greased wire rack set over a baking sheet.
Lightly spray or brush the coating with oil.
Bake for approximately 18–25 minutes, turning halfway through, until golden and the chicken reaches 165°F (74°C).
The baked version can be delicious, although it won’t have exactly the same deep-fried crunch.
Air Fryer Method
For an air-fryer version:
- Preheat the air fryer to approximately 400°F (200°C).
- Lightly spray the breaded chicken with cooking oil.
- Arrange the tenders in a single layer.
- Air fry for approximately 10–14 minutes, turning halfway through.
- Continue cooking until the chicken reaches 165°F (74°C).
Cooking time will depend on the thickness of the chicken and your particular air fryer.
Best Dipping Sauces
These crispy tenders pair beautifully with almost any dipping sauce.
Try:
- Honey mustard
- Ranch dressing
- Barbecue sauce
- Buffalo sauce
- Garlic aioli
- Spicy mayo
- Sweet chili sauce
- Creamy jalapeño sauce
- Ketchup
For a sweet-and-savory combination, try honey mustard with a little extra hot sauce.
What to Serve With Chicken Tenders
Turn your tenders into a complete meal by serving them with:
- French fries
- Potato wedges
- Coleslaw
- Green salad
- Corn on the cob
- Macaroni and cheese
- Mashed potatoes
- Roasted vegetables
- Dinner rolls
- Pickles
You can also slice the tenders and add them to salads, wraps, sandwiches, or bowls.
Make-Ahead Instructions
You can marinate the chicken several hours ahead of time.
The dry coating can also be mixed in advance and stored in an airtight container.
For the crispiest result, coat the chicken shortly before cooking.
If you need to prepare the cooked tenders ahead of time, reheat them in an oven or air fryer rather than the microwave.
How to Store Leftovers
Allow leftover chicken tenders to cool and refrigerate them in an airtight container within 2 hours.
They can generally be stored in the refrigerator for 3–4 days.
For best results, reheat them in a 400°F (200°C) oven or air fryer until hot and crisp.
Avoid relying on the microwave if you want to preserve the crunchy coating.
Can You Freeze Chicken Tenders?
Yes.
Allow the cooked tenders to cool completely, then arrange them in a single layer and freeze until firm.
Transfer them to a freezer-safe container or bag.
They can be kept frozen for approximately 2–3 months for best quality.
Reheat directly from frozen in an oven or air fryer until thoroughly heated.
Frequently Asked Questions
How long should chicken tenders marinate in buttermilk?
At least 30 minutes works, but 2–8 hours gives the chicken more time to absorb flavor and become tender.
Why is my chicken coating falling off?
Make sure excess buttermilk is allowed to drip off before dredging. Press the flour firmly onto the chicken and let the coated pieces rest for several minutes before frying.
Why aren’t my chicken tenders crispy?
The oil may not be hot enough, the pan may be overcrowded, or the fried chicken may be sitting directly on a surface that traps steam.
Can I use chicken breasts instead of tenderloins?
Absolutely. Slice boneless, skinless chicken breasts into evenly sized strips.
Can I make these without buttermilk?
Yes. You can make a quick substitute by adding approximately 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it stand for about 5–10 minutes.
What oil is best for frying?
Use a neutral cooking oil suitable for frying, such as canola, vegetable, or peanut oil, while considering any allergies.
How do I know when the chicken is done?
The safest method is to check the thickest part with a food thermometer. Chicken should reach 165°F (74°C) internally.
Recipe at a Glance
Prep Time: 20 minutes
Marinating Time: 30 minutes to 8 hours
Cook Time: 20–30 minutes
Total Time: About 1 hour, excluding extended marinating
Servings: 4–6
Course: Main Dish
Cuisine: American-inspired
Cooking Method: Deep Frying
Main Ingredient: Chicken
Final Thoughts
These Crispy Buttermilk Chicken Tenders deliver everything you want from homemade fried chicken: a crunchy, flavorful coating surrounding juicy, tender chicken.
The buttermilk marinade gives the chicken plenty of flavor, while the combination of flour and cornstarch creates a wonderfully crisp crust. For the crunchiest result, don’t skip the double dredge, keep the oil at the right temperature, and avoid overcrowding the pan.
Serve them fresh and hot with your favorite dipping sauces, crispy fries, or a refreshing coleslaw for a meal the whole family will love.
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Meta Description: Make crispy buttermilk chicken tenders with juicy chicken, a flavorful seasoned coating, and an extra-crispy crust. Includes fried, baked, and air fryer methods.