Buttermilk Chicken Tenders Recipe with a Zesty Twist

I’ve tried my fair share of crispy chicken recipes, but nothing has matched the tenderness and crunch of these buttermilk chicken tenders. I first made these Buttermilk Chicken Tenders Recipe on a weekend when I was craving something hearty and comforting—and they did not disappoint. 

The buttermilk marinade works like magic, and the seasoned coating delivers that restaurant-style crisp I love. These have now become my go-to whenever I want something better than takeout. They even pair wonderfully with banana bread muffins on the side for a sweet-salty combo!

Additional Tips for Making This Recipe Better

After making these tenders a few times, I’ve figured out a few tricks that really make a difference. These tips can take your tenders from good to truly addictive.

• Marinate overnight: I always try to marinate the chicken in buttermilk overnight. It gives the tenders the most flavor and keeps them super moist.
• Double dredge for extra crispiness: If you love extra crunch, dip the tenders in flour, then back in buttermilk, and again in the flour before frying.
• Use a thermometer: To avoid under or overcooking, I always use a thermometer. Fry until the chicken reaches 165°F internally.
• Drain properly: Letting the tenders rest on a wire rack instead of paper towels helps them stay crispy.
• Spice it up: Sometimes I add a pinch of cayenne or chili powder to the flour mix for a little kick.

Variations You Can Try

Want to give these tenders your own twist? Here are a few ingredient swaps and add-ons that worked great for me.

• Dairy-Free: Use almond or oat milk with 1 tablespoon of lemon juice instead of buttermilk.
• Low-Carb Option: Swap all-purpose flour with almond flour or crushed pork rinds for a keto-friendly version.
• Gluten-Free: Use gluten-free all-purpose flour or rice flour as a substitute.
• Add-Ons: Toss the tenders in buffalo sauce, BBQ glaze, or sprinkle with parmesan after frying for an exciting flavor twist.

At the end, if you’re into trying more creative meals, you can also explore these dessert recipes that go beyond the basics!

Equipment You Need

Here’s a quick list of what I used and why it matters:

• Large mixing bowl – For marinating chicken with buttermilk.
• Shallow dish or plate – To coat the chicken evenly with the flour mixture.
• Large skillet or frying pan – Perfect for frying the tenders.
• Tongs – Helps safely flip the tenders while cooking.
• Paper towels or wire rack – For draining excess oil post-frying.
• Meat thermometer – To check internal doneness without guessing.
• Small bowl & whisk – To prepare the honey mustard dipping sauce.

How to Serve Buttermilk Chicken Tenders?

Serve these tenders piping hot for best results. I like to plate them on a rustic wooden board with a side of dipping sauce in a small bowl. Add some fresh herbs like parsley or chives for garnish. They go well with coleslaw, fries, or a light salad.

You can even cut them up and use them in wraps, sandwiches, or over rice bowls. And if you love bold flavor combinations, try pairing this dish with a sweet and savory twist like a Garlic Sesame Chicken recipe on your next menu rotation.

How to Store Buttermilk Chicken Tenders?

• Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Place cooled tenders in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheating: To maintain crispiness, reheat in an oven or air fryer at 375°F for about 10 minutes.

Why You’ll Love This Recipe?

This is one of those recipes that I keep coming back to—and here’s why.

• Super Easy to Prepare: Minimal ingredients and no fancy equipment required. Great for weeknights or parties.
• Customizable Flavor: You can adjust the spices, sauce, and even coating to suit your taste.
• Crispy Outside, Juicy Inside: The buttermilk marinade and flour crust create the perfect texture combo.
• Kid and Crowd Friendly: Always a hit with picky eaters and great for family gatherings.
• Pairs with Anything: Fries, salads, sliders—you name it. These tenders are versatile and filling.

More Details You’ll Find Helpful

Before you get started, here are a few extra tips that might help:

• Best oil for frying: I recommend using vegetable oil with a high smoke point like canola or sunflower oil.
• Don’t overcrowd the skillet: Frying too many pieces at once lowers the oil temperature and makes the coating soggy.
• Marinade depth: Add a pinch of cayenne or a splash of hot sauce to the buttermilk for a spicy marinade.
• Sauce storage: The honey mustard sauce can be refrigerated for up to 5 days and used as a sandwich spread too!

Ben Carraoli

Buttermilk Chicken Tenders Recipe

These Buttermilk Chicken Tenders are the ultimate comfort food—crispy outside, juicy inside, and packed with flavor. Thanks to the buttermilk marinade, the chicken stays moist and tender while the seasoned flour coating fries up beautifully golden and crunchy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Dinner

Calories: 400

Ingredients Method

Ingredients

  

• For the Chicken Tenders
• 1 lb chicken tenders: Use fresh not frozen, for best texture and moisture retention.
• 1 cup buttermilk: Tenderizes the chicken and infuses it with flavor.
• 1 cup all-purpose flour: Gives the tenders a light crunchy coating.
• 1 teaspoon garlic powder: Adds depth and savory aroma.
• 1 teaspoon onion powder: Enhances flavor with a mild sweetness.
• 1 teaspoon paprika: For subtle warmth and color.
• 1/2 teaspoon salt: Balances flavor.
• 1/2 teaspoon black pepper: Adds a mild kick.
• Vegetable oil for frying: Choose a neutral oil like canola or sunflower for clean frying.
• For the Dipping Sauce
• 1/2 cup mayonnaise: Provides a creamy base.
• 2 tablespoons honey: Adds sweetness and balance.
• 1 tablespoon Dijon mustard: Lends tang and sharpness.
• 1 tablespoon lemon juice: Brightens the flavor.
• Salt and pepper to taste: Adjust to your liking.

Method

 

1. Start by placing the chicken tenders in a large bowl and pour the buttermilk over them. Ensure the tenders are well-coated. Cover the bowl and refrigerate it for at least 1 hour—overnight is ideal for maximum tenderness and flavor. The buttermilk works to tenderize the meat, making it juicy after frying.
2. In a shallow dish, combine the all-purpose flour with garlic powder, onion powder, paprika, salt, and black pepper. This mixture creates a flavorful and crispy crust. Mix thoroughly so the spices are evenly distributed across the flour.
3. Remove the tenders from the buttermilk one by one, letting the excess drip off. Roll them in the flour mixture, pressing gently to make sure the coating sticks well. Set the dredged chicken aside on a clean plate while you prepare the skillet for frying.
4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully add the chicken in batches. Fry each side for about 3–4 minutes until golden brown and crispy. Don’t overcrowd the pan. Remove and drain the tenders on paper towels.
5. In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, lemon juice, and a pinch of salt and pepper. The sauce should be smooth, creamy, and balanced in taste. Adjust seasoning if needed.
6. Plate the tenders with a generous side of dipping sauce. Serve hot for the best crunch. These chicken tenders pair well with fries, coleslaw, or even a fresh green salad.