I’m a proud, life-long card-carrying member of the chicken tender lover’s club. I remember, even as a teenager, my father getting very frustrated because no matter what restaurant he took us to, I would order a plate of chicken tenders and french fries.
What can I say? Chicken tenders are delicious and you know what you’re getting. They’re always there for you!
I don’t eat them quite as often these days, but I do still enjoy a good tender from time to time.
It turns out that it’s really easy to make homemade chicken tenders and totally worth it! They come out so crispy and delicious. I can’t think of a better lunch!
I wanted my homemade chicken tenders to be coated in the perfect spice. To me, this means notes of pepper, onion, and garlic with a hint of spiciness. I went through several batches until I achieved the balance of taste I was looking for.
- Raw Chicken Tenders
- Spices (salt, garlic, onion, pepper, and cayenne)
- Oil for frying
How To Make
To make your own buttermilk chicken tenders, start by soaking the tenders in the buttermilk for at least 30 minutes up to 4 hours.
Next, make the breading by stirring the flour and spices together. The extra crispy, crunchy little bits are made by drizzling a little bit of the buttermilk in the flour and stirring with a fork.
You can fry these in a cast-iron skillet if you don’t have a deep fryer. I like using the deep fryer when possible because it regulates and maintains the temperature really well.
The best part of chicken tenders is the dipping sauce! What sauces do you like to dip yours in?
Janette prefers dipping hers in ranch, while I like dipping mine in ketchup/mayo mixture or BBQ sauce. You really can’t go wrong!
Other Chicken Recipes
- Easy Blackened Chicken
- Buttermilk Fried Chicken Wings
- The Best Roast Chicken Marinade
- Cheesy Grilled Buffalo Chicken
More Fried Recipes
- Chicken Fried Pickles
- Nashville Hot Fried Chicken WIngs
- Double Beer Battered Cajun Fries
- Buttermilk Fried Chicken & Waffle Sandwich
Buttermilk Chicken Tenders
These extra crispy homemade chicken tenders with buttermilk are coated with the perfect seasoning.
- Prep Time: 40 minutes
- Cook Time: 4 minutes
- Total Time: 44 minutes
- Yield: 3 1x
- Category: Main Course
- Method: Fried
- Cuisine: American
1lb Chicken Tenders
1 1/2 Cups Flour
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/8-1/4 tsp Cayenne
Oil, for frying
Place chicken strips in a medium bowl and pour buttermilk over the top until they are submerged. Place in fridge and allow to soak for at least 30 minutes.
Take another bowl and add the flour and seasonings. Stir with a fork to combine. Now drizzle about 1/4 cup of buttermilk into the flour, stirring lightly with your fork as you add it. (This will create the small clumps of batter that make the chicken tenders extra crispy!)
Heat your deep fryer to 375 F or add 1″ of oil to a cast iron skillet and heat oil to temperature over medium heat.
Once the chicken tenders are done soaking, remove them from the buttermilk mixture and dredge in the flour. Turn them over to thoroughly coat each side.
When oil has come to temperature, add the chicken tenders, frying in batches if necessary. Cook them on each side for about 2 minutes, until golden brown and crispy.
Remove them from the oil and place on a cooling rack over a baking sheet or paper-lined plate.
Serve immediately with your favorite dipping sauce and french fries.
- Calories: 250
Could these be made in the airfryer? And heat temp and time ? Thanks!
Jessica Pinney says
I have never cooked with an air fryer so I wouldn’t know how to adapt the recipe. Maybe ask in an air fryer Facebook group?
They are even more tender and good if they soak for hours
Pat McEntires says
Had family over tonight served Buttermilk Fried Chicken Tenders, went over great.. Definitely make them again😊😋
My kids LOVE these! They won’t let me buy the frozen kind anymore after tasting how good these are. LOL!
This recipe was just what I was looking for — I wanted crunchy chicken tenders on a big green salad with veggies, sunflower seeds, and Ranch dressing. Turned out beautifully! Many thanks from chilly Wisconsin.
Shaylynn Bain says
I’ve seen some recipes where the meat is cooked first then rolled in buttermilk and batter then fried. Work that work for this recipe or is it better to have the meat uncooked and cook it while the batter cooks too.
Jessica Pinney says
I am not familiar with that technique. I would recommend following the recipe as written.
I like dipping mine in mashed potatoes and chicken gravy. I’m gonna try your recipe I’ll let you know how it turns out
Delicious!! Just the right amount of spice and crispy! My kiddos loved them. Made them many times now. Thanks for an amazing recipe!
Laura Aronson says
Turned out great! Thanks for a yummy recipe!!!
Could you bake these in the oven instead of frying?
Tess Riedle says
my family really enjoys this when I make it. I never fried chicken until doing it this way. I soaked mine for half a day…really good!!
I like to double dip to keep the batter on better. I also had 3 bone in thighs that I cooked. also really good!
Can we cook.and then freeze them
These are so delicious!!!
Making this tonight for supper!!! With air Fried potatoes.Can’t wait.
Kids loved them (me too). Batter was very tasty but fell off some of the tenders. This issue is pretty common trying to fry chicken at home, any suggestions on how to eliminate?
The only chicken tender recipe that I use. My family loves them
These were so good!! I added in some pickle juice with the buttermilk. 10/10!
Mitzi Dedman says
Really really good !! The whole family loved them !!