Buttermilk Chicken Tenders

Introduction

Buttermilk Chicken Tenders are the ultimate comfort food, offering crispy, golden-brown chicken with a juicy, tender interior. Soaked in a flavorful buttermilk marinade, the chicken pieces are coated in a seasoned breading and fried to perfection. This recipe creates tender chicken tenders that are full of flavor and texture.

I made these for a casual family dinner, and they were an instant hit. The buttermilk marinade gives the chicken a subtle tang, while the crispy coating adds the perfect crunch. Whether you serve them with your favorite dipping sauce or enjoy them on their own, these tenders are sure to impress.

What makes these chicken tenders so special is how easy they are to prepare. With just a few simple ingredients, you can create a dish that’s both satisfying and delicious. These tenders are perfect for family dinners, game day snacks, or even as a main course. They’ll quickly become a go-to recipe for any occasion.

Perfect for:

• Family dinners
• Game day snacks
• Kid-friendly meals
• Sandwiches or wraps
• Meal prep

Why You’ll Love This Buttermilk Chicken Tenders

Here’s why Buttermilk Chicken Tenders will become your new go-to:

• Crispy and Crunchy: The breading is perfectly crispy, making each bite satisfying with a great crunch.
• Juicy and Tender: Soaking the chicken in buttermilk makes it incredibly tender and juicy inside, while still crispy on the outside.
• Full of Flavor: The combination of the buttermilk marinade and seasoned breading delivers a flavorful kick in every bite.
• Easy to Make: The recipe requires simple ingredients and can be prepared quickly, making it a great option for a weeknight meal.
• Customizable: Adjust the spices in the breading or add a dipping sauce to suit your taste preferences.

Preparation and Cooking Time

• Total Time: 1 hour 10 minutes
• Preparation Time: 10 minutes (plus 30-minute marinating time)
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 35g, Carbs: 20g, Fat: 20g

Ingredients

Gather these ingredients to make your Buttermilk Chicken Tenders:

• 1 lb (450g) chicken tenderloins
• 1 ½ cups buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional for spice)
• 2 large eggs
• Vegetable oil, for frying

Ingredient Highlights

• Buttermilk: The buttermilk marinade tenderizes the chicken while adding a slight tangy flavor that enhances the overall taste.
• Cornstarch: Cornstarch helps the breading become extra crispy, giving the chicken tenders a satisfying crunch.
• Spices: Garlic powder, onion powder, paprika, and cayenne pepper bring depth and warmth to the breading, adding layers of flavor.
• Vegetable Oil: For frying, vegetable oil ensures the chicken cooks evenly and crisps up beautifully.

Step-by-Step Instructions

Here’s how to make Buttermilk Chicken Tenders:

Marinate the Chicken:

1. Prepare the Marinade: In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Stir to combine.
2. Marinate the Chicken: Add the chicken tenders to the buttermilk mixture, making sure the chicken is fully submerged. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to marinate and absorb the flavors.

Prepare the Breading:

3. Set Up the Breading Stations: In one shallow dish, mix together the flour, cornstarch, salt, pepper, paprika, and cayenne pepper (if using). In another shallow dish, beat the eggs.
4. Dredge the Chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess liquid to drip off. Dip each tender into the flour mixture, coating it evenly, then dip it into the beaten eggs, and finally return it to the flour mixture for a second coating.

Fry the Chicken:

5. Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. The oil should reach about 350°F (175°C) for frying.
6. Fry the Chicken: Working in batches, carefully place the breaded chicken tenders into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the cooked chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve:

7. Serve the Chicken Tenders: Serve the chicken tenders immediately with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.

How to Serve Buttermilk Chicken Tenders

Buttermilk Chicken Tenders are a versatile dish that can be served in various ways:

• As a Main Course: Serve the chicken tenders with mashed potatoes, coleslaw, or a side salad for a hearty meal.
• In Sandwiches or Wraps: Place the tenders in a bun or tortilla and top with lettuce, tomato, and your favorite sauce for a delicious sandwich or wrap.
• As an Appetizer: Serve the tenders as an appetizer at parties or gatherings with a variety of dipping sauces.
• With Fries: Pair the tenders with crispy French fries or sweet potato fries for a classic meal.
• On a Salad: For a lighter meal, top a fresh salad with the crispy chicken tenders for extra protein and flavor.

Additional Tips for Buttermilk Chicken Tenders

Here are some tips to ensure your Buttermilk Chicken Tenders are perfect every time:

• Marinate for Maximum Flavor: The longer you marinate the chicken (up to 2 hours), the more flavorful and tender it will be.
• Don’t Overcrowd the Pan: When frying, make sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy chicken.
• Use a Thermometer: To check if the chicken is cooked through, use a meat thermometer. The internal temperature should be 165°F (74°C).
• Make it Spicy: Add more cayenne pepper to the breading for extra heat or drizzle hot sauce over the tenders once they’re cooked.
• Baking Option: If you prefer not to fry, you can bake the breaded tenders at 400°F (200°C) for 15-20 minutes, flipping halfway through, until crispy and golden.

Recipe Variations for Buttermilk Chicken Tenders

Here are 10 variations you can try for Buttermilk Chicken Tenders:

• Spicy Buttermilk Chicken Tenders: Add more cayenne pepper or chili powder to the breading for a spicy kick.
• Garlic Parmesan Chicken Tenders: Toss the fried tenders in a mixture of melted butter, garlic, and grated Parmesan cheese.
• Buffalo Chicken Tenders: Coat the cooked tenders in buffalo sauce for a tangy, spicy flavor.
• Lemon Herb Chicken Tenders: Add lemon zest and fresh herbs like thyme or rosemary to the breading for a fragrant twist.
• Honey Mustard Chicken Tenders: Drizzle honey mustard over the tenders for a sweet and tangy coating.
• BBQ Chicken Tenders: Coat the fried tenders in your favorite BBQ sauce for a smoky flavor.
• Crispy Coconut Chicken Tenders: Add shredded coconut to the breading for a tropical twist.
• Ranch Chicken Tenders: Add a packet of ranch seasoning to the breading for a flavorful, ranch-infused crust.
• Parmesan-Crusted Chicken Tenders: Mix grated Parmesan cheese into the breading for a cheesy, crispy coating.
• Gluten-Free Chicken Tenders: Substitute the all-purpose flour with gluten-free flour and cornstarch to make these tenders gluten-free.

Freezing and Storage for Buttermilk Chicken Tenders

• Freezing: These chicken tenders freeze well. After frying, let the tenders cool completely. Place them in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top bag and freeze for up to 3 months. Reheat in the oven at 375°F (190°C) for 15-20 minutes until crispy.
• Storage: Store leftover tenders in an airtight container in the fridge for up to 2 days. Reheat in the oven or on the stovetop for the best texture.

Special Equipment for Buttermilk Chicken Tenders

Here are some special equipment items to make preparing your Buttermilk Chicken Tenders easier:

• Frying Thermometer: A thermometer ensures that the oil is at the correct temperature for frying, giving the chicken a crispy texture without being greasy.
• Shallow Dishes: Use shallow dishes for the breading and egg to make the coating process easier.
• Large Skillet or Dutch Oven: A large skillet or Dutch oven allows you to fry the tenders in batches without overcrowding the pan.
• Tongs or Slotted Spoon: Use tongs or a slotted spoon to safely place and remove the chicken tenders from the hot oil.

Frequently Asked Questions for Buttermilk Chicken Tenders

1. Can I use chicken breasts instead of tenderloins?
   Yes, you can use chicken breasts. Just cut them into strips before marinating and breading.
2. Can I bake the chicken tenders instead of frying them?
   Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, until crispy and golden.
3. Can I make these tenders ahead of time?
   Yes, you can prep and bread the chicken ahead of time.

Keep the breaded chicken in the refrigerator for up to 4 hours before frying.

4. Can I freeze the uncooked chicken tenders?
   Yes, you can freeze the breaded, uncooked tenders. Freeze them on a baking sheet and then transfer to a bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
5. Can I use almond flour or coconut flour instead of all-purpose flour?
   Yes, you can substitute almond flour or coconut flour for a gluten-free version, but the texture may differ slightly.

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Conclusion

Buttermilk Chicken Tenders are a crispy, flavorful treat that’s perfect for any meal or occasion. With a tender, juicy interior and a perfectly crunchy exterior, these tenders are sure to please. Whether served as a snack, main dish, or in sandwiches, they’re always a hit.

This recipe is as easy to prepare as it is delicious, making it ideal for everything from casual family dinners to game-day snacks. Whether you’re feeding a crowd or enjoying them on your own, these chicken tenders are sure to be a favorite.

I’d love to see how your Buttermilk Chicken Tenders turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!