Buttermilk Fried Chicken Tenders

 One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Like most kids, my daughter prefers “kid food” to “grown-up food” any day of the week. Occasionally, it works to my advantage—a trip to McDonald’s makes excellent bribery—but most of the time I’m just dealing with a picky eater. Rather than desperately trying to coax her into eating dinner every night, sometimes I just make her favorites. These chicken tenders, marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, are at the top of her list. They’re delicious plain, dipped in honey mustard sauce , or perched on top of a salad. And they’re not just for picky kids—everyone loves them.

What you’ll need To Make Buttermilk Fried Chicken Tenders

Step-by-Step Instructions

To marinate the chicken: In a large sealable bag, combine the chicken tenders with the buttermilk, paprika, garlic powder, cayenne pepper, and salt. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning.

Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.

When you’re ready to cook them, make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika.

Whisk until well blended

Add the buttermilk and stir with a fork until the mixture is evenly clumpy.

Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture.

Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.)

Set breaded tenders on a foil-lined baking sheet.

To fry the chicken: Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more.

Set the cooked tenders on the paper towel-lined baking sheet to drain.

Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot with honey mustard sauce.