Crispy butter milk chicken tenders

Crispy Buttermilk Chicken Tenders are the gold standard for homemade, juicy, flavorful, and incredibly crunchy chicken. The secret is the buttermilk marinade (which tenderizes and adds tang) and a well-seasoned, crispy coating.

Here’s a foolproof recipe that delivers restaurant-quality tenders every time.

Ingredients:

For the Marinade:

• 1 ½ lbs (about 700g) chicken breast tenders (or boneless, skinless breasts cut into strips)

• 1 ½ cups buttermilk

• 1 tablespoon hot sauce (like Frank’s RedHot, optional but recommended)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

For the Dredging Station:

• 1 ½ cups all-purpose flour

• ⅓ cup cornstarch (key for extra crispiness!)

• 2 teaspoons salt

• 1 ½ teaspoons garlic powder

• 1 ½ teaspoons paprika

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• ½ teaspoon cayenne pepper (adjust to taste)

For Frying:

• Vegetable oil, canola oil, or peanut oil (for deep frying – enough for 1.5-2 inches in the pot)

• OR for Baking: ¼ cup melted butter or refined coconut oil for drizzling

Instructions:

Step 1: Marinate the Chicken (The Key to Juiciness)

1. In a large bowl or zip-top bag, combine buttermilk, hot sauce, salt, pepper, garlic powder, and paprika.

2. Add the chicken tenders, ensuring they are fully submerged. Seal or cover.

3. Refrigerate for at least 2 hours, ideally 4-8 hours (or overnight). Do not skip this step.

Step 2: Prep the Dredge & Set Up Your Station

1. In a shallow dish (like a pie plate), whisk together the flour, cornstarch, and all seasonings (salt, garlic powder, paprika, onion powder, black pepper, cayenne).

2. Remove the chicken from the fridge. Let it sit at room temperature for 15-20 minutes while you heat the oil.

3. Set up your workstation: Bowl of marinated chicken → Bowl of flour mixture → Clean wire rack or tray.

Step 3: Dredge Like a Pro

1. Take one tender from the buttermilk, letting the excess drip off.

2. Place it in the flour mixture. Press down firmly, then flip and press again to ensure a very thick, clumpy coating. This “clumpy” dredge is what creates the craggy, extra-crispy exterior.

3. Shake off lightly and place on the wire rack. Repeat with all tenders. Let them rest on the rack for 10-15 minutes before frying. This helps the coating set and adhere.

Step 4: Fry to Golden Perfection

1. Heat the oil in a heavy-bottomed pot, Dutch oven, or deep skillet to 350°F (175°C). Use a thermometer for accuracy. The oil should be about 1.5-2 inches deep.

2. Working in batches to avoid overcrowding (which lowers oil temp), carefully add the tenders to the hot oil.

3. Fry for 3-4 minutes per side, until deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C).

4. Transfer to a clean wire rack set over a baking sheet (this keeps them crispy on all sides). Do not place on paper towels, as they can get soggy.

Step 5: Season & Serve

1. While still hot, sprinkle the tenders with a tiny pinch of flaky sea salt.

2. Serve immediately with your favorite dipping sauces (honey mustard, ranch, BBQ sauce, etc.).

🔥 Air Fryer or Baked Option (For a Crispy, Less-Oil Method)

1. After dredging and letting the coating set on the rack, preheat air fryer to 400°F (200°C) or oven to 425°F (220°C).

2. Air Fryer: Spray or brush tenders lightly with oil. Cook in a single layer for 10-12 minutes, flipping halfway.

3. Oven: Place on a parchment-lined baking sheet. Drizzle or brush with ¼ cup melted butter or oil (this is crucial for browning). Bake for 15-20 minutes, flipping halfway, until crispy and cooked through.

Key Tips for Ultimate Crispiness:

• Cornstarch is the MVP: The blend of flour and cornstarch creates a lighter, crispier crust than flour alone.

• “Double-Dredge” for Extra Crunch (Optional): For an insane crust, after the first dredge, dip the floured tender back into the buttermilk marinade for a second, then back into the flour mixture for a second coat. This creates a super craggy, thick coating.

• Oil Temperature is Everything: Keep it between 325°F-350°F. Too low = greasy, soggy. Too high = burns before cooking through.

• Rest the Dredged Chicken: Letting the floured tenders sit for 10-15 minutes before frying helps the coating hydrate and stick, preventing it from sloughing off in the oil.

• Use a Wire Rack, Not Paper Towels: This allows air to circulate, preventing steam from making the bottom soggy.

Serving Suggestions:

• Classic: With fries, coleslaw, and dipping sauces.

• As a Sandwich: On a toasted brioche bun with pickles, lettuce, and comeback sauce.

• On a Salad: Sliced over a fresh garden salad.

• As a Appetizer: Served with a variety of dips.

These tenders are guaranteed to be a hit—juicy on the inside, shatteringly crispy on the outside, and packed with flavor in every bite. Enjoy!