Save Last Friday my teenage son walked in from soccer practice with three teammates, and suddenly I needed to feed four hungry boys immediately. The buttermilk chicken tenders I'd started marinating that morning became my rescue plan. Within thirty minutes, the kitchen filled with that incredible fried chicken aroma that makes everyone gather around the stove. They devoured every piece, licking their fingers and asking when I could make them again. Now I keep buttermilk in the fridge just for these moments.
I discovered the baking powder trick completely by accident one afternoon when I ran out of eggs. The tenders came out lighter and crisper than anything I had made before, with these beautiful airy bubbles in the crust. Now it is the only way I fry chicken. My sister finally admitted after years of watching my kitchen that she always requests these for her birthday dinner instead of cake.
Ingredients
- Chicken tenders: Buying pretrimmed tenders saves time but you can also slice chicken breasts into strips if they are on sale
- Buttermilk: The acidity tenderizes the meat and helps the flour coating stick better than plain milk ever could
- All purpose flour: Creates the classic crispy crust we all love from our favorite fried chicken places
- Baking powder: This secret ingredient adds tiny air bubbles to the coating for extra crunch without any yeast effort
- Paprika: Gives the chicken that beautiful golden color and adds a subtle sweetness
- Cayenne pepper: Just enough warmth to make things interesting without overwhelming anyone who prefers mild
- Vegetable oil: Needs a high smoke point for proper frying without burning or off flavors
Instructions
- Marinate the chicken:
- Whisk the buttermilk with salt pepper garlic powder and onion powder until well combined. Add the chicken tenders and turn them to coat completely. Cover the bowl and refrigerate for at least one hour though overnight is even better for deeper flavor.
- Prepare the coating:
- Mix the flour with paprika salt pepper cayenne and baking powder in a shallow dish until evenly distributed. This dry mixture is what creates that signature crispy crust.
- Heat the oil:
- Pour oil into your deep skillet until it reaches about 2 inches up the sides. Heat over medium high until a thermometer reads 175°C or test by flicking water into the oil which should sizzle immediately.
- Coat the chicken:
- Lift each tender from the marinade letting excess drip back into the bowl. Press firmly into the flour mixture to create an even coating on all sides.
- Fry to perfection:
- Carefully place tenders in the hot oil without overcrowding. Cook for 4 to 5 minutes per side until deep golden brown and the internal temperature reaches 75°C.
- Rest and serve:
- Transfer cooked tenders to paper towels to drain excess oil. Let them rest for 2 minutes so the coating sets up properly and the juices redistribute.
Save My grandmother would stand at her stove with a splatter guard in one hand and a wooden spoon in the other, frying chicken while telling stories about her childhood. Now whenever I make these tenders I find myself humming along to the radio just like she did. The first time my daughter made them completely on her own she called me immediately afterward bursting with pride because they tasted exactly like mine.
Making Ahead & Storage
The chicken can marinate in the refrigerator up to 24 hours before cooking which actually develops even more flavor. Leftovers keep well in an airtight container for 2 to 3 days though nothing beats fresh from the fryer. To reheat, place tenders on a baking sheet at 200°C for about 10 minutes to restore the crunch.
Dipping Sauces That Transform Everything
A simple honey mustard made from equal parts honey and Dijon mustard is the classic pairing that never disappoints. For something creamier mix ranch seasoning powder into Greek yogurt for a lighter version of the usual dip. My personal favorite is spicy honey warmed gently with red pepper flakes which adds a sweet heat that perfectly balances the salty crust.
Perfect Sides For A Complete Meal
Crispy fries or tater tots are the obvious choice but coleslaw adds a refreshing crunch and cuts through the richness. Roasted vegetables like broccoli or green beans round out the meal without much effort. For a lighter option serve over a crisp salad with your favorite dressing.
- Corn on the whole cob with butter makes this feel like a proper summer cookout any time of year
- Baked mac and cheese or potato wedges turn it into the comfort dinner everyone remembers
- A simple green salad with vinaigrette helps balance the fried food with something fresh
Save There is something universal about the sound of chicken frying in a pan that brings everyone to the kitchen. Hope these tenders become part of your family happy memories too.
Common recipe questions
- → How long should I marinate the chicken?
Marinate for at least 1 hour in the refrigerator, but overnight marinating yields the most tender and flavorful results. The buttermilk works to break down proteins, ensuring juicy meat.
- → What temperature should the oil be for frying?
Heat your oil to 175°C (350°F) for optimal frying. This temperature ensures the crust forms quickly without burning while the chicken cooks through to the safe internal temperature of 75°C (165°F).
- → How can I make them extra crispy?
For maximum crunch, try the double-dip method: coat in flour, dip back into the buttermilk, then coat again with flour. Adding baking powder to your flour mixture also creates a lighter, crispier crust.
- → Can I bake these instead of frying?
Yes, though the texture will differ. Arrange coated tenders on a greased baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. Spray with oil before baking to help browning and crispiness.
- → What dipping sauces work best?
Classic honey mustard, creamy ranch, or tangy barbecue sauce are traditional choices. For something different, try spicy buffalo sauce, garlic aioli, or a sweet chili dip to complement the seasoned coating.