Best Damn Buttermilk Chicken Tenders

These buttermilk chicken tenders are the real deal. A quick soak in buttermilk and a double dredge through seasoned flour gives you a crust that’s thick, crispy, and flakey in all the right ways. Juicy on the inside, golden on the outside. This is the recipe that raises the bar on homemade chicken tenders.

Step 1: Cut and Pound the Chicken

Cut the chicken breasts into strips about an inch wide, cutting against the grain when you can. 

Then lightly pound each strip to an even thickness of about ½ inch. This ensures even cooking and starts tenderizing the meat before the buttermilk even gets involved.

✦ Chicken breast tenderloins work great here too if you can find them in the meat case. They’re already the right size and shape. Just trim the tendon end if it’s visible and you’re ready to go.

Step 2: Marinate in Buttermilk

Combine the chicken strips, buttermilk, and half the seasoning blend in a bowl. Mix well so everything is coated. 

Cover and refrigerate for at least 30 minutes, up to 4 hours if you have the time. The longer it soaks, the more tender and flavorful the result.

✦ Buttermilk does more than you’d think. The mild acidity breaks down the muscle proteins in the chicken, which is what gives you tender, juicy meat rather than something dry and tough. It also adds a subtle flavor that works perfectly with the seasoned breading and helps the batter stick during dredging.

Step 3: Set Up Your Breading Station

In a shallow dish, whisk together the flour, cornstarch, and remaining seasoning blend. In a separate bowl, beat the egg. 

You’ll be moving the chicken from buttermilk through both bowls, so set them up in order.

✦ The cornstarch is the secret to that extra-crunchy crust. It limits gluten development in the coating, which keeps it light and crisp rather than dense and bready.

Step 4: Double Dredge the Chicken

Remove the chicken strips from the buttermilk one at a time. Dredge each strip through the flour mixture and shake off the excess. 

Dunk it into the beaten egg and let the excess drip off. Then back through the flour one more time, pressing gently to help the second coat stick.

Set the coated strips aside on a plate or wire rack until all the chicken is ready to fry.

✦ Press the second coat on. Don’t just dust and shake. Gently pressing the flour onto the strip is what gives you a thick, flakey crust. Thin spots are where the breading falls apart.

Step 5: Fry Until Golden

Add 2 to 3 inches of vegetable oil to a deep skillet or Dutch oven and heat to 360–365°F. Carefully add the chicken strips to the hot oil without crowding the pan. 

→ Work in batches if needed, as overcrowding drops the oil temperature and leads to soggy breading.

Fry for 3 to 4 minutes per side, about 6 to 7 minutes total, until deep golden brown and cooked through. Internal temperature should reach 165°F on an instant-read thermometer.

As soon as each batch comes out, give the tenders a light sprinkle of kosher salt while they’re still hot. It makes a difference.

✦ Check the oil temp between batches. It drops when cold chicken goes in and takes a minute to recover. Frying in too-cool oil is the fastest way to end up with greasy tenders that don’t crisp up.

Step 6: Drain and Serve

Remove the chicken from the oil and drain on paper towels. Let them sit for a couple of minutes before serving. This lets the crust set up and keeps the juices inside.

Serving Ideas

These tenders work great as a main or a starter, and they pair well with almost anything. A good dipping sauce is basically required. Honey mustard, BBQ sauce, and ranch are the classics and any of them hit the mark.

For sides, keep it simple and satisfying:

• Fries: Air Fryer French Fries are a natural fit and come together fast.
• Coleslaw: Country Creamy Coleslaw is the kind of cool, creamy side that balances out the crispy and savory.
• Mac and cheese: Hard to go wrong. Baked Mac and Cheese is the comfort food move.
• Vegetables: Roasted Garlic Parmesan Broccoli rounds things out if you want something on the lighter side.

✦ Want to mix up the flavor? Air Fryer Honey Chipotle Chicken Tenders uses a sweet and spicy marinade instead of the classic buttermilk batter. Great for when you want something with a little more kick.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Reheating: For a crispy result, use the oven or air fryer. Spread the tenders on a baking sheet and bake at 375°F for about 10 minutes, or air fry at 375°F for 5 to 6 minutes. The microwave works in a pinch but the breading will soften.

Freezer: Let the tenders cool completely, then freeze in a single layer on a baking sheet for about an hour before transferring to a zip-top bag. They’ll keep for up to 2 months. Reheat from frozen in the oven at 375°F for 15 to 20 minutes, flipping halfway through.