Buttermilk Fried Chicken Tenders Recipe

Prepare marinade

In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until combined.

Marinate chicken

Add 1.5 lbs boneless skinless chicken tenders (or trimmed chicken strips) to the buttermilk mixture, pressing them down so they're fully submerged. Cover the bowl with plastic wrap or transfer to a resealable bag and refrigerate for at least 2 hours and up to overnight. (Overnight yields more tender, flavorful chicken.)

Combine dry ingredients

In a shallow wide dish or rimmed baking sheet, sift or whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1/4 teaspoon cayenne (optional), 1 teaspoon garlic powder, and 1 teaspoon onion powder until evenly distributed.

Prepare egg wash

In a medium bowl, beat 2 eggs with 2 tablespoons water until blended. This will act as the wet dredge between the buttermilk and flour for extra adhesion.

Heat oil

Pour about 4 cups neutral oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of about 1.5–2 inches. Attach a cooking thermometer and heat the oil to 350°F (175°C) over medium-high heat. Maintain temperature between 325–350°F (160–175°C) while frying.

Dredge chicken

Remove a few tenders from the buttermilk (let excess drip back into the bowl). First dip each tender into the egg wash, then thoroughly press it into the flour mixture, coating all sides and shaking off excess. For an extra-crisp double-coating: after the first flour coat, return the tender briefly to the buttermilk (or egg wash) and then recoat in the flour mixture. Place coated tenders on a wire rack set over a baking sheet while you finish dredging the rest.

Fry in batches

Working in batches to avoid overcrowding (3–4 tenders per batch depending on pot size), gently lower tenders into the hot oil using tongs. Fry until golden brown and crisp, about 4–6 minutes per side depending on thickness, turning once halfway through. Use a probe thermometer to check internal temperature; chicken is done when it reaches 165°F (74°C). If color is developing too quickly, lower heat to keep oil around 325°F (160°C).

Drain and season

Transfer cooked tenders to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle with a pinch of fine salt to finish. Let rest 3–5 minutes before serving so juices redistribute and coating sets.

Serve warm with lemon wedges and your choice of dipping sauces such as ranch or honey mustard. These tenders pair well with fries, coleslaw, or a crisp salad.