Buttermilk Fried Chicken Tenders

These crispy buttermilk fried chicken tenders are a classic comfort food with a flavorful twist. Marinated in seasoned buttermilk, the chicken becomes incredibly tender and juicy. It’s then coated in a crunchy blend of flour and seasoned breadcrumbs before being fried or baked to golden perfection. Perfectly portable and delicious hot or cold, these tenders are ideal for picnics, lunchboxes, or casual family dinners. You can customize the spice level to your liking and even swap frying for baking or air frying for a lighter version. Whether you're planning a sunny outdoor meal or a cozy dinner at home, this recipe will be a go-to favorite!

Prep Time: 15 minutes

Marinate Time: 30 minutes (or overnight)

Cook Time: 15-20 minutes

Total Time: ~60 minutes

Servings: Makes about 4 servings

Ingredients:

For the marinade:

1 lb (450g) chicken tenders (or sliced boneless chicken breast)
1 cup buttermilk
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (smoked or sweet)
Optional: 1 tsp hot sauce (for extra kick)

For the breading:

1½ cups seasoned breadcrumbs or panko (for extra crunch)
½ cup all-purpose flour
½ tsp salt
½ tsp paprika
¼ tsp cayenne pepper (optional for heat)

For frying:

Vegetable oil (canola, sunflower, or peanut oil)

Instructions:

In a bowl, mix the buttermilk, salt, pepper, garlic powder, onion powder, paprika, and hot sauce.
Add chicken tenders, stir to coat, cover, and refrigerate for at least 30 minutes (up to overnight for best flavor and tenderness).
In a shallow dish, mix breadcrumbs, flour, salt, paprika, and cayenne.
Remove chicken from marinade (let excess drip off) and dredge in the breadcrumb-flour mixture. Press to adhere well.
Heat ~1 inch of oil in a skillet over medium heat to 350°F (175°C).
Fry chicken in batches for 3–4 minutes per side or until golden brown and internal temp reaches 165°F (75°C).
Drain on paper towels or a wire rack.

Optional: Oven-Baked or Air-Fried Version

To Bake:

Preheat oven to 400°F (200°C).
Place breaded tenders on a greased rack over a baking sheet.
Spray lightly with cooking oil.
Bake for 20–25 minutes, flipping halfway.

To Air Fry:

Preheat to 390°F (200°C).
Spray chicken lightly with oil.
Air fry for 10–12 minutes, flipping halfway.

Tips for Picnic Packing:

Let tenders cool slightly before sealing in containers to prevent sogginess.
Line container with parchment for crispy texture.
Serve with small containers of honey mustard, ranch, or spicy mayo.

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