Buttermilk Chicken Tenders Recipe
Make Buttermilk Chicken Tenders Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buttermilk Marinade
Dredge / Coating
For Frying
Finishing & Serving (optional)
Method
Buttermilk Marinade
- 1
Trim and pound
Pat the chicken tenders dry with paper towels. Trim any excess fat or connective tissue. If tender pieces are uneven in thickness, lay them between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness (about 1/2 inch) so they cook evenly.
- 2
Make marinade
In a medium bowl, whisk together 2 cups buttermilk, 1 egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder until smooth.
- 3
Marinate
Place the chicken tenders in a resealable plastic bag or shallow dish and pour the buttermilk mixture over them, ensuring each piece is coated. Press out excess air and refrigerate for at least 2 hours and up to 24 hours. (If short on time, marinate 30 minutes.)
Dredge / Coating
- 4
Prepare coating
In a large shallow bowl or rimmed baking sheet, whisk together 1 3/4 cups all-purpose flour and 1/4 cup cornstarch with 1 tablespoon paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon dried oregano until evenly combined.
- 5
Set up dredging station
Remove the marinated chicken from the refrigerator. Set up a work area with the dredge mixture on one plate and a rack or clean tray for the coated tenders. For a thicker crust, double-dredge: one quick dip back into the buttermilk (shake off excess) then a second coating in the flour mixture.
- 6
Coat the tenders
Working one by one, lift a tender from the marinade allowing excess to drip off, then press firmly into the flour mixture to coat thoroughly, making sure ends are covered. Shake off excess and place coated tenders on a wire rack set over a baking sheet so they don't sit in flour. Repeat until all tenders are coated. Let them rest 10–15 minutes to allow the coating to adhere.
For Frying
- 7
Heat oil
Pour about 3–4 cups vegetable oil into a deep, heavy-bottomed skillet, Dutch oven or pot to achieve a 1 to 1.5-inch oil depth. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and bubble immediately but not burn.
- 8
Fry chicken
Working in batches (do not overcrowd), carefully add coated tenders to the hot oil and fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Maintain oil temperature around 325–350°F (if it drops, the tenders will absorb oil). Use a slotted spoon or tongs to flip halfway. Internal temperature should reach 165°F (74°C).
- 9
Drain and rest
Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep finished batches in a warm oven (200°F / 95°C) while you fry remaining tenders to keep them crisp.
Finishing & Serving (optional)
- 10
Finish and serve
Sprinkle the hot tenders with a pinch of salt and chopped fresh parsley, and serve with lemon wedges and your choice of ranch dressing or honey mustard for dipping. Enjoy immediately so crust stays crisp.