The Ultimate Guide to Making Crispy Buttermilk Chicken Tenders at Home

Have you ever tried to recreate that perfect, restaurant-quality chicken tender at home? We’re talking about the kind with an incredibly crunchy coating that gives way to moist, flavourful chicken. For a long time, our homemade efforts were a mixed bag, sometimes ending up a little soft or not quite juicy enough. However, we’re delighted to share that we’ve cracked the code, and the solution lies in a humble yet powerful ingredient: buttermilk.

With our tried-and-tested recipe, you can finally craft the most amazing Crispy Buttermilk Chicken Tenders in your own kitchen. This is more than just a set of instructions; it’s your roadmap to achieving that iconic crunch and succulent texture with every batch. While we adore an easy meal like our Garlic Butter Chicken And Veggies on a busy weeknight, there are times when only the deep satisfaction of perfectly fried chicken will do. Let’s begin!

Why You’ll Love This Recipe

• An Unbeatable Crispy Crust: We employ a double-dredging technique with a seasoned flour blend that builds a super crunchy, textured coating that adheres perfectly. It’s a difference you can truly hear!
• Incredibly Moist Chicken: The buttermilk marinade is absolutely essential. It tenderises the chicken beautifully, guaranteeing that every single bite is succulent, juicy, and full of flavour.
• Wonderfully Seasoned: Our simple mix of spices, including smoked paprika, garlic powder, and a touch of cayenne, creates a savoury and subtly smoky taste that enhances the chicken without being overpowering.
• A Guaranteed Family Favourite: This is the ideal kid-friendly chicken recipe that everyone, from children to adults, will ask for time and time again. It’s worlds away from any frozen or takeaway alternative.

Ingredients

• 900g boneless, skinless chicken breasts, cut into 1-inch thick strips
• 500ml buttermilk
• 250g plain flour
• 125g cornflour
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, adjust to your heat preference)
• 1 litre vegetable or rapeseed oil, for frying

Step-by-Step Guide to Perfect Chicken Tenders

Creating truly exceptional fried chicken is a rewarding process that we’ve refined into three distinct stages: marinating, coating, and frying. If you follow these instructions with care, you’re on your way to achieving professional-quality results.

Step 1: The Buttermilk Marinade (The Key to Tenderness)

This initial stage is where the transformation begins, so we urge you not to skip it. A proper buttermilk marinated chicken is what elevates this recipe, making the final result unbelievably tender. The gentle acidity in the buttermilk breaks down tough proteins, creating a melt-in-the-mouth texture. You can explore the science behind brining in this helpful guide from BBC Good Food.

1. Place the prepared chicken strips into a large mixing bowl or a resealable food-safe bag.
2. Pour the buttermilk over the chicken, making sure each strip is completely covered.
3. Cover the bowl or seal the bag and refrigerate to marinate for a minimum of 4 hours. For the most tender and flavourful chicken, we highly recommend marinating overnight.

Step 2: Preparing the Ultimate Crispy Coating

The key to a super-crisp, rugged coating that stays put is a well-seasoned flour mixture combined with our double-dredge method. This is how we build the foundation for that satisfying crunch.

1. In a wide, shallow dish (a baking sheet is ideal for this), combine the plain flour, cornflour, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (if you’re using it). The cornflour is an important addition as it helps produce a lighter, crispier crust.
2. Set up your coating station. You will need your bowl of marinated chicken and the dish with your seasoned flour. It’s also wise to have a wire rack nearby to place the coated chicken on.
3. Taking one piece at a time, lift a chicken tender from the buttermilk, letting the excess drip back into the bowl.
4. Transfer the tender to the flour mixture, tossing it until it’s thoroughly coated. Use your hands to gently press the flour onto the chicken.
5. Dip the flour-dusted tender *back* into the buttermilk for a moment.
6. Finally, return it to the flour for a second, generous coating. This double-dredge technique is what forms the incredible crunchy flakes that make Southern fried chicken tenders so beloved.
7. Place the coated chicken onto your wire rack and continue with the rest of the strips. Allow the coated chicken to rest for 10–15 minutes before frying, as this helps the coating set properly.

Step 3: Frying to Golden-Brown Perfection

Now it’s time to transform that wonderful coating into a crispy, golden crust. The crucial element here is maintaining the correct oil temperature, which ensures you get perfect homemade crispy chicken that isn’t greasy.

1. Pour the frying oil into a large, sturdy pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until a kitchen thermometer reads 175°C (350°F). Using a thermometer is the best way to guarantee accuracy.
2. Gently lower a few chicken tenders into the hot oil, ensuring you don’t overcrowd the pot. Frying in small batches is vital for keeping the oil temperature stable and cooking the chicken evenly.
3. Fry for approximately 3–5 minutes on each side, until the chicken is a rich golden brown and cooked all the way through. The internal temperature should be 74°C (165°F).
4. Using tongs, carefully remove the cooked chicken tenders and transfer them to a fresh wire rack to drain. A light sprinkle of salt at this point adds a final touch of flavour. We suggest avoiding paper towels, as they can trap steam and cause the coating to become soft.
5. Let the oil come back up to 175°C (350°F) before you begin frying the next batch.

Serving Suggestions for Your Chicken Tenders

While these crispy buttermilk chicken tenders are delicious all by themselves, they become a truly memorable meal when served with complementary sides and dips. Here are a few of our favourite pairings:

• Dipping Sauces: A classic honey-mustard, a smoky barbecue sauce, or a creamy ranch dressing are all fantastic partners. For a ranch flavour we love, take a look at our Baked Ranch Chicken recipe.
• Classic Sides: You simply can’t go wrong with a side of salty chips, a fresh and creamy coleslaw, or a comforting bowl of macaroni and cheese.
• In a Wrap or Salad: For a quick and satisfying lunch, chop the cooked tenders and add them to a green salad or a wrap with crisp lettuce, fresh tomato, and a drizzle of your go-to dressing.

FAQ

Conclusion: Your New Favourite Chicken Recipe

And there you have it—our complete guide to making the most incredible Crispy Buttermilk Chicken Tenders at home. By taking the time to marinate the chicken properly and using our double-dredging method, you can unlock the secret to a meal that is supremely juicy, flavourful, and delightfully crunchy. This recipe is proof that you don’t need a special reason to enjoy outstanding comfort food.

So, the next time you’re craving some perfect fried chicken, we hope you’ll turn to this recipe and prepare to be amazed by what you can create. We promise that every step is worth the delicious outcome. Feel free to try it out and share your thoughts in the comments section—we always enjoy seeing what you’ve cooked up!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 900g boneless, skinless chicken breasts, cut into 1-inch thick strips
• 500ml buttermilk
• 250g plain flour
• 125g cornflour
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1 litre vegetable or rapeseed oil, for frying

Instructions

1. Place chicken strips in a bowl, cover with buttermilk, and refrigerate for at least 4 hours, or overnight for the most tender results.
2. In a wide, shallow dish, combine the flour, cornflour, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Lift a chicken strip from the buttermilk, coat it thoroughly in the flour, dip it back into the buttermilk, and coat it again in the flour. Place on a wire rack and repeat with the remaining strips. Let rest for 10-15 minutes.
3. Heat oil in a large pot to 175°C (350°F). Working in small batches, fry the chicken for 3-5 minutes per side until golden brown and cooked through. Transfer to a clean wire rack to drain before serving.

Nutrition (per serving): Calories: 975 kcal, Carbs: 78 g, Protein: 75 g, Fat: 40 g