Crispy Buttermilk Chicken Tenders

Name: Crispy Buttermilk Chicken Tenders
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 450 g chicken tenders; 1 cup buttermilk; 1 tsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper (optional); 1 tsp salt; 500 ml vegetable oil (for frying)

45 min 4 servings Easy

All Recipes

Crispy Buttermilk Chicken Tenders

Enjoy these homemade crispy chicken tenders, marinated in buttermilk and coated with a seasoned flour crust. Oven and air fryer variations included.

Prep

20 min

Cook

15 min

Total

45 min

Servings

Difficulty

Easy

Crispy chicken tenders are a universal favourite, perfect for a casual family dinner or a game day snack. With a delightful crunch and juicy interior, these tenders are a hit with both kids and adults alike. The secret to the perfect chicken tenders lies in a buttermilk marinade which tenderizes the meat while infusing it with rich flavour. Combined with a seasoned flour crust, these tenders offer a satisfying crunch that makes them irresistible. Whether you prefer the traditional method of frying or are looking for a healthier alternative using an oven or air fryer, this recipe has you covered. Let’s explore how you can create your own batch of crispy, delicious chicken tenders at home.

Ingredients

Servings

Chicken Marinade

Seasoned Flour Coating

For Frying

Instructions

Marinate the Chicken

In a bowl, combine chicken tenders, buttermilk, salt, and pepper. Cover and refrigerate for at least 2 hours or overnight.

Pro tip: Overnight marination yields the best flavour.

Prepare the Coating

In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne (if using), and salt.

Pro tip: Mix thoroughly to evenly distribute the spices.

Coat the Chicken

Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing to adhere.

Pro tip: Shake off any excess flour for even cooking.

Rest the Coated Chicken

Place coated chicken on a wire rack for 10 minutes to set the crust.

Pro tip: This step helps achieve a craggy, crispy crust.

Heat the Oil

In a large skillet, heat vegetable oil to 180°C (350°F).

Pro tip: Use a thermometer to ensure the correct temperature.

Fry the Chicken

Fry tenders in batches for 6-8 minutes, turning once, until golden brown and cooked through. Internal temperature should reach 165°F (74°C) at the thickest part.

Pro tip: Do not overcrowd the pan to maintain oil temperature.

Alternative Oven Method

Preheat oven to 200°C (400°F). Place tenders on a baking sheet lined with parchment paper, spray with cooking oil, and bake for 20-25 minutes, flipping halfway.

Pro tip: Use a wire rack on the baking sheet for extra crispiness.

Alternative Air Fryer Method

Preheat air fryer to 200°C (400°F). Arrange tenders in a single layer, cook for 10-12 minutes, shaking the basket halfway through.

Pro tip: Do not overcrowd the basket for even cooking.

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Tips & Tricks

<ul><li>For extra crispy tenders, let the coated chicken rest on a wire rack for 10 minutes before cooking.</li><li>Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).</li><li>For a spicier kick, add cayenne pepper to the flour mixture.</li><li>Marinate the chicken for at least 2 hours, but overnight is best for deeper flavour.</li></ul>

Serving Suggestions

Serve these crispy chicken tenders with your favourite dipping sauces, such as honey mustard, barbecue, or ranch. For a complete meal, pair them with a fresh salad or classic coleslaw. These tenders can be made ahead and stored in the fridge for up to 3 days. Reheat in an oven or air fryer to retain crispiness. Freeze uncooked tenders for up to 2 months; thaw overnight in the fridge before cooking.