These buttermilk fried chicken tenders are ultra-crispy on the outside, juicy and tender on the inside, and loaded with real Southern-style flavor. They’re built from the best parts of my fried chicken thighs and fried chicken breasts, scaled down into tender form so you get maximum crunch in every bite. The chicken marinates in seasoned buttermilk to lock in that tangy flavor and tenderness, then gets dredged in a lightly spiced flour coating with cornstarch for that craggy, crunchy “fast-food style” crust. Pair them with the homemade buttermilk ranch, and it’s the kind of meal nobody forgets.
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Why I Love This Fried Chicken Tenders Recipe
Fried chicken tenders are my all-time favorite thing to order when I’m at a fast-food spot or a Southern restaurant. That crunchy coating plus the buttermilk tang is hard to beat. I’ve tested a lot of crispy chicken recipes over the years, and I really wanted a homemade tender that tasted like the ones you crave from places like Zaxby’s or Popeyes, with that bold seasoning and shatter-crisp bite. I ran through a bunch of batches until the coating stayed crunchy, the chicken stayed juicy, and the seasoning tasted right.
This recipe delivers on all of it. The buttermilk marinade tenderizes the chicken and seasons it all the way through, not just on the outside. The flour plus cornstarch dredge is what gives you those crunchy ridges and crispy edges that make people reach for “just one more.” And that cool, herby ranch on the side is the perfect contrast to hot, salty, crispy tenders.
These crispy chicken tenders are kid-approved, perfect for a family dinner, or if you're hosting guests and need a dish everyone will enjoy.
Ingredients You’ll Need
For the Chicken Marinade:
- 1 lb chicken tenderloins
- ¾ cup buttermilk
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
For the Breading:
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
For the Buttermilk Ranch:
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk (adjust to desired thickness)
- ½ Tbsp fresh dill, finely chopped
- ½ Tbsp fresh chives, finely chopped
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp lemon juice
- Kosher salt, to taste
How To Make Buttermilk Fried Chicken
Step 1: Make the Buttermilk Ranch
In a large bowl, whisk together the mayonnaise, sour cream, fresh dill, chives, garlic powder, black pepper, and lemon juice until smooth.
Slowly whisk in the buttermilk until you reach your preferred consistency. Taste and season with salt as needed. Cover and refrigerate for up to 1 week.
Step 2: Marinate the Chicken
In a large bowl, whisk together the buttermilk, salt, black pepper, garlic powder, cayenne, and smoked paprika.
Add the chicken tenderloins and gently toss until fully coated. Cover tightly and refrigerate for at least 4 hours, or up to 24 hours for best flavor.
Step 3: Heat the Oil
Pour enough vegetable oil into a heavy-bottomed pot or Dutch oven so it’s 2–3 inches deep. Heat to 375°F. Set a wire rack over a baking sheet next to the stove.
Step 4: Prepare the Breading
On a large plate or shallow dish, mix together the flour, cornstarch, salt, pepper, cayenne, smoked paprika, and garlic powder.
Step 5: Bread the Chicken
Remove the chicken from the marinade, letting excess drip off while keeping the surface slightly wet. Dredge each piece in the flour mixture, pressing gently to create a textured, clumpy coating.
Step 6: Fry Until Golden
Carefully add 3–4 tenders at a time to the hot oil, avoiding overcrowding. Fry for 7–9 minutes, until deeply golden and the internal temperature reaches 160°F. Transfer to the wire rack to drain.
Step 7: Keep Warm & Serve
To keep batches crispy, place the rack in a 200°F oven while you finish frying. Serve hot with the homemade buttermilk ranch.
Expert Tips To Make The Best Buttermilk Fried Chicken
- Marinate overnight if you can. A longer buttermilk soak really does change the final result. The chicken turns out juicier, more tender, and seasoned all the way through instead of just tasting like “fried coating.” If you're short on time, even 2 to 4 hours helps, but overnight is where you get that true Southern-style flavor.
- Cornstarch is the secret weapon. Mixing cornstarch into the flour makes the crust lighter and crispier, with those craggy little ridges that stay crunchy longer. It also helps the coating brown beautifully without getting heavy or bready. If you want extra crunch, you can bump the cornstarch up slightly, but keep it balanced so the coating does not turn powdery.
- Keep the chicken slightly wet before dredging. Do not shake off every drop of buttermilk. That little bit of moisture is what makes the flour grab and clump into crispy flakes. If the chicken is too dry, you will get a smooth coating that is still good, but not that “shatter-crisp” texture people love.
- Press the dredge on, then let it rest. After coating the tenders, press the flour mixture onto the chicken firmly so it adheres. Then let the dredged tenders rest on a sheet pan for 10 minutes before frying. This gives the coating time to hydrate and bond to the chicken, which helps prevent bare spots and keeps the crust from sliding off in the oil.
- Watch the oil temperature closely. Temperature control is everything with fried chicken tenders. If the oil is too hot, the outside browns before the chicken cooks through. Too cool, and the coating absorbs oil and turns greasy. Aim for 350 to 375°F, and let the oil come back up to temperature between batches. A clip-on thermometer makes this foolproof.
- Don’t overcrowd the pot. Frying too many at once drops the oil temperature fast and makes the tenders steam instead of fry. Cook in small batches with room between pieces, and you will get evenly golden tenders with a crisp crust every time.
- Flip once and do not fuss with them. Let the crust set before you move the tenders around. If you constantly stir or flip too early, the coating can tear. Give them a couple of minutes, then flip once to finish.
- Rest on a rack, not paper towels. Paper towels trap steam and soften the crust on the bottom. A wire rack keeps air moving so the tenders stay crunchy. If you want to keep batches warm, place the rack on a baking sheet in a 200°F oven while you finish frying the rest.
Buttermilk Fried Chicken FAQs
Can I use chicken breasts instead of tenders?
Yes. Slice boneless, skinless chicken breasts into evenly sized strips so they cook at the same speed. Try to keep them similar in thickness, and do not cut them too thin or they can dry out. If your strips are thick, they may need an extra minute or two of frying.
Can I use chicken thighs instead of tenders?
Yes, and they are extra juicy. Use boneless, skinless thighs and cut them into tender-sized strips. Thighs can take a little longer to cook through, so use a thermometer and aim for 165°F in the thickest piece.
How long should I marinate buttermilk fried chicken tenders?
Overnight is best for maximum tenderness and flavor, but you will still get great results with 2 to 4 hours. If you leave it longer than 24 hours, the texture can become a little too soft.
Can I cook buttermilk fried chicken tenders in the air fryer?
Yes, but the texture will be different from deep fried. For the best air fryer version, spray the dredged tenders generously with oil on both sides and cook at 400°F until golden and cooked through, flipping halfway. If you want them extra crisp, give them a second light spray of oil after flipping. They will not be quite as craggy as fried, but they will still be juicy with a crisp exterior.
What temperature should the oil be for frying chicken tenders?
350 to 375°F is the sweet spot. Oil that is too hot browns the coating before the chicken cooks through, and oil that is too cool makes the coating absorb oil and turn greasy. Let the oil return to temperature between batches.
Can I reuse the frying oil?
Yes. Let the oil cool completely, strain it through a fine-mesh sieve (or cheesecloth) to remove crumbs, then store it in a sealed container. Reuse it for another batch of frying as long as it smells clean and does not look overly dark.
How do I know when the chicken tenders are done?
The most reliable way is a thermometer. Chicken is done when the thickest piece reaches 165°F. If you do not have a thermometer, look for a deep golden crust and clear juices when you cut into the thickest part.
Why is my coating falling off the chicken?
This usually happens for two reasons. The chicken was too dry before dredging, so the flour had nothing to grab onto, or the oil was not hot enough, which can make the coating soak and slide. Keep the chicken slightly wet with buttermilk when dredging, press the coating on firmly, and make sure the oil is at frying temperature before adding the chicken.
Can I make these chicken tenders ahead of time?
They are best fresh, but you can keep them crispy by reheating in the oven or air fryer instead of the microwave. Cook the chicken up to three days in advance, then store it in an airtight container. Store the tenders on a wire rack to cool first so they do not steam in the container. Warm in the oven or air fryer at 375°F until hot and crisp.
How long does the homemade ranch last?
Up to 1 week in the refrigerator stored in an airtight container. For the best flavor, let it sit for at least 30 minutes before serving so the herbs and seasoning have time to blend.
My Final Thoughts
This buttermilk fried chicken is everything you want from a classic fried chicken recipe. You get crispy, juicy, deeply seasoned, and endlessly satisfying chicken. Paired with homemade ranch, it’s comfort food at its finest and a recipe you’ll be making regularly. Try it out and see for yourself. Leave me a comment and review so I can hear your thoughts on the recipe.
Crispy Chicken Recipes To Try
- Crispy chicken wraps
- Chicken tempura
- Fried chicken without buttermilk
- Chicken katsu
- Hot honey chicken tenders
Buttermilk Fried Chicken Tenders with Homemade Ranch
These buttermilk fried chicken tenders are ultra-crispy on the outside, juicy and tender on the inside, and loaded with real Southern-style flavor. They’re built from the best parts of my fried chicken thighs and fried chicken breasts, scaled down into tender form so you get maximum crunch in every bite. The chicken marinates in seasoned buttermilk to lock in that tangy flavor and tenderness, then gets dredged in a lightly spiced flour coating with cornstarch for that craggy, crunchy “fast-food style” crust. Pair them with the homemade buttermilk ranch, and it’s the kind of meal nobody forgets.
Ingredients
- 1 pound chicken tenderloins
- ¾ cups buttermilk
- ¾ teaspoons kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- ¼ teaspoon smoked paprika
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ tablespoon fresh dill
- ½ tablespoon fresh chives
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- kosher salt, to taste
Instructions
1. In a large bowl, whisk together all of the ingredients except the buttermilk until smooth and fully combined. The mixture will be very thick. Slowly whisk in the buttermilk until you reach your desired consistency. About ½ cup is perfect for dipping, but use a little less for a thicker ranch or a bit more for a thinner dressing. Store in an airtight container in the refrigerator for up to one week.
2. In a large bowl, whisk together all of the marinade ingredients. Add the chicken tenderloins and gently massage them into the marinade, making sure each piece is fully coated. Cover tightly and refrigerate for at least 4 hours or up to 24 hours. Marinating overnight gives the best flavor.
3. Pour 2–4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven so the oil is about 2–3 inches deep. Heat over medium-high heat until the oil reaches 375°F. Place a wire rack over a baking sheet and set it next to the stove.
4. While the oil heats, prepare the breading by combining the flour, cornstarch, salt, pepper, cayenne, smoked paprika, and garlic powder on a large plate.
5. Remove the chicken from the marinade, gently shaking off excess while keeping it slightly wet so the breading sticks. Coat each piece generously in the flour mixture until textured and clumpy.
6. Carefully add 3–4 tenders to the hot oil at a time, avoiding overcrowding. Fry for 7–9 minutes, until deep golden brown and the internal temperature reaches 160°F. Transfer to the wire rack to drain excess oil and repeat with the remaining chicken.
7. To keep the tenders crispy while finishing batches, place the rack and baking sheet in a 200°F oven. This keeps them warm without overcooking. Serve immediately with the homemade buttermilk ranch and enjoy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 20gSaturated Fat: 5gUnsaturated Fat: 15gCholesterol: 113mgSodium: 1005mgCarbohydrates: 34gFiber: 2gSugar: 4gProtein: 42g
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