Save to Pinterest My youngest wandered into the kitchen last spring, sniffing the air like a hound. I was elbow deep in buttermilk, turning chicken tenders one by one, and she asked if we could eat them raw because they smelled that good. That's when I knew this batch was going to be the best yet. There's something about the tang of buttermilk mingling with garlic and onion that turns a simple Tuesday into something worth remembering.
I made these for a backyard gathering once, and my brother in law, who claims he only eats grilled chicken, ate seven. He stood by the stove waiting for each batch to finish, napkin in hand. No one said much during dinner, just the sound of crunching and the occasional happy sigh.
Ingredients
- Chicken tenders (500 g): These cook faster than breasts and stay more forgiving, which is why I always keep a pack in the freezer for nights when I need a win.
- Buttermilk (240 ml): The acidity breaks down the meat just enough to make it melt in your mouth, and the thickness clings to every surface for maximum flavor.
- Salt, black pepper, garlic powder, onion powder: This quartet in the marinade does the quiet work of building flavor from the inside out.
- All purpose flour (180 g): The base of your crust, and when mixed with baking powder it puffs up into those shatteringly crisp pockets.
- Paprika (1 1/2 tsp): Adds a subtle sweetness and that gorgeous golden red color that makes them look like they came from a diner.
- Cayenne pepper (1/2 tsp, optional): I skip it for the kids and sprinkle it on my own portion after frying.
- Baking powder (1 tsp): The secret to an extra airy, craggy crust that stays crispy even as it cools.
- Vegetable oil (500 ml): Neutral and high heat tolerant, it lets the seasoning shine without adding its own personality.
Instructions
- Marinate the Chicken:
- Whisk the buttermilk with salt, black pepper, garlic powder, and onion powder until it looks like a creamy, speckled bath. Toss the chicken tenders in and make sure every piece is submerged, then cover and let them sit in the fridge for at least an hour, though overnight turns them into something almost custard soft inside.
- Prepare the Coating:
- In a shallow dish, combine the flour, paprika, salt, black pepper, cayenne if using, and baking powder. Give it a good stir so the spices distribute evenly and there are no floury clumps hiding in the corners.
- Heat the Oil:
- Pour the oil into a deep skillet or Dutch oven and set it over medium high heat. Let it climb to 175 degrees Celsius, testing with a thermometer or dropping in a pinch of flour to see if it sizzles immediately.
- Coat the Tenders:
- Pull each tender from the buttermilk, let the excess drip back into the bowl, then press it firmly into the flour mixture on both sides. The goal is a thick, shaggy coat that looks almost too much but will fry down perfectly.
- Fry in Batches:
- Slide the tenders into the hot oil without crowding them, maybe three or four at a time depending on your pan. Fry for 4 to 5 minutes per side until they turn deep gold and the internal temperature hits 75 degrees Celsius, then lift them out with tongs and set them on a paper towel lined plate.
- Rest and Serve:
- Let them sit for 2 minutes before serving so the juices settle back in. This also gives you time to taste test one in the name of quality control.
Save to Pinterest One evening, my neighbor brought over her kids for an impromptu playdate, and I had a batch of these just coming out of the oil. We sat on the porch with a pile of tenders, a jar of honey mustard, and a bowl of baby carrots to pretend we were being healthy. The sun was setting, the kids were laughing, and for a little while everything felt easy.
Getting That Extra Crunch
If you want an even thicker crust, do a double dip. After the first coat of flour, dunk the tender back into the buttermilk, then press it into the flour again. The layers build up into something almost architectural, with peaks and valleys that fry into the crispiest bits. I only do this when I have extra time or when I am trying to impress someone.
Serving Suggestions
These tenders shine with just about any dipping sauce, but I am partial to honey mustard or a garlicky ranch. Pile them on a platter with lemon wedges, or tuck them into soft buns with pickles and coleslaw for a sandwich that rivals any drive through. They also make excellent cold leftovers straight from the fridge the next morning, which I have done more than once.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. When you are ready to reheat, skip the microwave and use your oven at 190 degrees Celsius for about 10 minutes. They will crisp back up beautifully and taste almost as good as fresh.
- Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to two months.
- Reheat frozen tenders straight from the freezer in a 200 degree Celsius oven for 15 to 20 minutes.
- Do not stack them while they are still warm or they will steam each other and lose that precious crunch.
Save to Pinterest These tenders have earned their spot in my weekly rotation, not because they are fancy, but because they deliver every single time. Make them once and you will understand why my family asks for them by name.
Recipe Questions & Answers
- → How long should I marinate the chicken tenders?
Marinate for at least 1 hour for good flavor, though overnight marination in the refrigerator yields the most tender and flavorful results.
- → What oil temperature is best for frying?
Heat oil to 175°C (350°F). Use a thermometer to maintain consistent temperature, as this ensures golden exterior while keeping the inside juicy.
- → How do I prevent the coating from becoming soggy?
Let excess marinade drip off before dredging, fry in batches to maintain oil temperature, and transfer finished pieces to paper towels immediately for drainage.
- → What's the double-dip technique mentioned in the notes?
After coating in flour, dip the tender back into buttermilk briefly, then coat again in the flour mixture. This creates additional layers for extra crunchiness.
- → Can I make this gluten-free?
Yes, substitute the all-purpose flour with a certified gluten-free flour blend in the same quantities. The coating and frying process remain unchanged.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). The exterior should be golden brown and crispy.