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Buttermilk Chicken Tenders Recipe
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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.