Crispy Perfection: Buttermilk Chicken Tenders

I really love crunchy Buttermilk Chicken Tenders that taste just like the ones you get at a restaurant. But since I mostly stay at home in my little kitchen, I wanted to find a way to make that perfect crunch on the outside while keeping the chicken soft and juicy inside. That’s when I discovered this Buttermilk Chicken Tenders recipe, and honestly, it made me so happy. It’s simple to make but also really fun to cook.

I promise you, once you try it, everyone around your table will be asking for seconds. It’s such a great way to cook for family or friends because it brings people together over delicious food. I remember one time I bought chicken tenders from a drive-thru, and they were soaked in oil—way too greasy for my taste. That’s when I thought, “I can definitely do better than this.”

I still laugh when I think about my very first cooking day with this Buttermilk Chicken Tenders recipe. I spilled flour all over the kitchen — it was a total mess! But it was also a lot of fun. My sister couldn’t stop laughing at the big cloud of white dust floating in the air. Moments like those make cooking even more enjoyable and memorable.

Ingredients for Buttermilk Chicken Tenders

To make these Buttermilk Chicken Tenders, i gather simple things. I go to the store early. sometimes my neighbor waves hello. it feels nice. here is what i use:

• 1 lb chicken tenderloins: I pick fresh chicken strips. They stay soft and juicy.
• 1/4 cup cornstarch: makes coating extra crunchy.
• 1 cup flour: for the crispy outside.
• 2 cups buttermilk: makes chicken soft inside.
• 2 tbsp jalapeño or pickle juice: gives a little zing.
• 3/4 tbsp salt: to make it tasty.
• 3/4 tsp pepper: for a bit of warm bite.
• 2 tsp smoked paprika: adds smoky taste i like.
• 2 tsp onion powder: for a mild onion flavor.
• 1 tsp garlic powder: brings gentle garlic smell.
• 1/2 tsp cayenne pepper: for small heat. add more if you dare.

Nutritional Information:

• Servings: 4
• Prep Time: 30 minutes + waiting.
• Cooking Time: 15 minutes.
• Calories: About 400 per serving.

Step-by-Step Instructions

1. Marinating the Chicken

1. Combine the Marinade: I pour buttermilk into a big bowl. Then i add pickle juice, salt, pepper, paprika, onion powder, garlic powder, and cayenne. I stir with a spoon until it looks creamy. i sometimes hum a little tune while i mix.
2. Add the Chicken: i put the chicken strips in the bowl. i press them down so they soak up the mix. i gently press them so they drink the mix better. sometimes one strip hides under another, so i fish it out.
3. Marination Time: i cover the bowl and put it in the fridge for at least 30 minutes. once i forgot and left it all night. it was extra tasty then. but sometimes i rush and only wait thirty minutes. its still good then, i swear.

2. Preparing for Frying

1. Heat the Oil: i fill a pot with oil about 2 inches high. then i heat it till it reads 350°F on a thermometer. i wait near the pot, watching the little bubbles. careful not to burn my hand.
2. Mix the Coating: in a shallow dish, i put flour and cornstarch. i sprinkle in salt, pepper, paprika, onion powder, garlic powder, and cayenne again. i shake to mix well. i sneak a little taste of dry mix sometimes, just to check flavor.
3. Dredge the Chicken: i pick each chicken strip and roll it in the flour mix. then i dip it back in the buttermilk. next i roll it again in flour mix. this double coat makes it extra crisp. i try to get every bare spot. the more coat, the more crunch, i think.

3. Frying the Chicken

1. Fry in Batches: i place a few strips in the hot oil at a time. i dont crowd the pot. i sometimes watch my dog eye the pot, hoping for a dropped bite.
2. Cooking Time: i fry each batch for 5–7 minutes. i flip them with tongs now and then so they brown on all sides. the kitchen smells so good that my cat comes around. i tell him to stay away.
3. Check for Doneness: i use a small thermometer to check inside. it must read 165°F so its safe to eat. i peek at the inside color, too. just to be sure.
4. Drain and Serve: i lift the tenders onto paper towels or a rack. this helps them stay crispy. i let them sit for a moment so they don’t burn my tongue.

What Makes Buttermilk Chicken Tenders So Special?

I truly believe there’s a little bit of magic in how these Buttermilk Chicken Tenders turn out. The outside becomes perfectly crunchy, giving you that satisfying crisp with every bite, while the inside stays tender and juicy — just the way chicken should be. The real secret behind this amazing texture is the buttermilk marinade. It’s like a gentle, soft hug for the chicken, helping to keep it moist and flavorful.

I once shared this Buttermilk Chicken Tenders recipe with my grandma, hoping she’d pass down some tips or secrets, but to my surprise, she told me she liked my version better. That moment made me feel really proud and encouraged me to keep cooking and sharing this special Buttermilk Chicken Tenders recipe. It’s a simple thing, but that perfect balance of crunch and juiciness is what makes buttermilk chicken tenders so special to me.

Flavor Profile

• Tenderizing Power of Buttermilk: buttermilk breaks down chicken proteins so the meat is easy to bite. it feels like a magic trick.
• Rich Flavor: the spice mix—paprika, garlic powder, cayenne—makes each bite full of taste. its like a party in my mouth.

Texture

• Crispy Exterior: the double coating of flour and cornstarch makes a thick crunch. it crackles when you bite it.
• Juicy Interior: the buttermilk soaks into meat and keeps it moist. sometimes i tap on it to test.

Tips for Perfect Buttermilk Chicken Tenders

i learned a few tricks after many tries. here are tips to help you:

Marinating Tips

• Extended Marination: if you can, let the chicken sit in the fridge overnight. its worth the wait. once i tried three days. maybe too long, but wow.
• Consistent Coating: i rub the mix into each strip so no spot is plain. i count my strips to make sure i cover all.

Frying Tips

• Maintain Oil Temperature: keep the oil at 350°F. i watch my thermometer and turn the heat up or down. i sometimes drop a piece. then i scoop it.
• Small Batches: fry only two or three strips at a time. crowded oil makes soggy chicken. the oil even sings a little. like pop.
• Avoid Overcrowding: this way each piece cooks and browns well. i told my friend and he was amazed.

Serving Suggestions

• Dipping Sauces: i love ranch, honey mustard, or spicy sriracha mayo. try your favorite sauce. i dip one too many times. it’s so good.
• Side Dishes: serve with coleslaw for crunch, sweet potato fries for sweet, or steamed veggies for color. the colors look nice on the plate. kids love that.

FAQs about Buttermilk Chicken Tenders

What is the role of buttermilk in chicken tenders?

Buttermilk does two jobs. it makes chicken soft inside. it also gives a mild tang that tastes nice. i always smile when i eat it.

Can I use a different type of chicken?

Yes. you can use chicken thighs cut into strips. make sure they are slim so they cook the same time as tenders. i tried chicken wings too. they were fun.

How can I make the Buttermilk Chicken Tenders spicier?

• Increase Cayenne Pepper: use more than 1/2 teaspoon of cayenne.
• Add Hot Sauce: pour a little hot sauce into the buttermilk mix.
• Fresh Jalapeños: chop jalapeños small and stir into the marinade.

Can I bake instead of fry?

1. Preheat Oven: set oven to 375°F.
2. Prepare the Coating: follow the same dipping steps.
3. Arrange on Baking Sheet: put strips on parchment paper. spray oil lightly.
4. Bake: cook 20–25 minutes, flip once halfway. make sure they reach 165°F inside.

Conclusion

I really hope you get a chance to try these buttermilk chicken tenders soon. They’re not only easy to make but also a lot of fun to prepare. The best part is how crunchy they turn out on the outside while staying juicy and tender on the inside — it’s the perfect combination! I love serving them at family dinners or whenever friends come over. Somehow, they always disappear super fast because everyone enjoys them so much.

Give this Buttermilk Chicken Tenders recipe a try and let me know how it goes for you. I’m excited to hear your story and see if it becomes one of your favorite dishes too. Happy cooking and happy mouth! I actually keep this Buttermilk Chicken Tenders recipe in my little notebook, and my chicken page has a few oil stains on it — I kind of like that because it shows it’s well-loved and used often.

If you decide to make these tenders, feel free to share your pictures with me. I absolutely love seeing how they turn out in your kitchen!

Related Recipes to Complement Your buttermilk chicken tenders

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