Buttermilk Fried Chicken Tenders (Printable Version)

Juicy chicken strips marinated in buttermilk and fried to a crispy golden finish with seasoned flour coating.

# What You'll Need:

→ Chicken

01 - 1.5 lbs chicken tenders or boneless, skinless chicken breasts cut into strips

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/4 teaspoon cayenne pepper (optional)

→ Coating

09 - 1 1/2 cups all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon baking powder

→ For Frying

16 - Vegetable oil, enough for 2 inches depth in pan

# Directions:

01 - Combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Add chicken strips and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
02 - In a shallow dish, blend flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder until well combined.
03 - Remove chicken from marinade, allowing excess to drip off. Coat each strip thoroughly with the seasoned flour mixture, pressing lightly to adhere. Place coated pieces on a plate.
04 - Pour vegetable oil into a large, deep skillet or Dutch oven to reach a depth of 2 inches. Heat oil to 350°F (175°C) using a thermometer to monitor temperature.
05 - Carefully place chicken strips in the hot oil, frying in batches to avoid overcrowding. Cook 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
06 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve immediately while hot.

# Additional Tips::

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy while the double seasoning in the flour creates real depth of flavor.
  • It's genuinely faster than ordering takeout, and tastes like you spent all day on it.
  • Works for weeknight dinners, meal prep, or impressing people who think you're way better at cooking than you actually are.
02 -
  • The baking powder in the flour coating makes a real difference. I skipped it once thinking it was unnecessary, and the tenders were fine but not special. With it, they're genuinely crispy.
  • Don't skip the marinade time. Two hours is minimum, and overnight is actually better. The buttermilk really does change the texture of the meat.
  • Oil temperature is everything. Get a thermometer if you don't have one. Every degree matters between perfectly crispy and disappointingly greasy.
03 -
  • Don't overcrowd the pan when frying. Even though it slows things down, it keeps the oil temperature stable and ensures even cooking.
  • A wire rack for draining keeps them crispy because air flows underneath instead of oil pooling on the bottom.
  • If your oil starts smoking before hitting 350°F, it's too hot and probably needs replacing. Trust your thermometer over your instincts.
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