Crispy Buttermilk Chicken Tenders

There is just something special about homemade chicken tenders. They’re crispy on the outside, juicy on the inside, and taste so much better than anything you can grab from the freezer aisle. These Buttermilk Chicken Tenders are a family favorite at our house because they’re simple to make with everyday ingredients and come out perfectly crunchy every time.

The secret is the buttermilk soak. It helps tenderize the chicken while adding incredible flavor and moisture. Pair that with a well-seasoned flour coating, and you have chicken tenders that are golden, crispy, and absolutely irresistible.

Whether you’re serving them for dinner, game day, or a fun family movie night, these homemade chicken tenders are guaranteed to disappear quickly!

Why You’ll Love This Recipe

• Crispy, golden coating
• Juicy and tender chicken every time
• Made with simple pantry ingredients
• Kid-approved and family-friendly
• Perfect for dipping in your favorite sauces
• Great for lunch, dinner, or parties

Ingredients

• 1 pound skinless chicken tenders
• 2 cups all-purpose flour
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon parsley flakes
• 2 cups vegetable oil

Directions

Step 1: Marinate the Chicken

Pour the buttermilk into a large bowl.

Add the chicken tenders, making sure they are fully coated.

Cover and refrigerate for 1 hour. This helps make the chicken incredibly tender while adding delicious flavor.

Step 2: Prepare the Breading

In a large bowl, combine the flour, salt, pepper, paprika, and parsley flakes. Stir until the seasonings are evenly mixed throughout the flour.

In a separate bowl, beat the two eggs until smooth.

Step 3: Heat the Oil

Pour the vegetable oil into a deep frying pan and heat over medium heat until the oil reaches approximately 350°F.

Using a cooking thermometer is the easiest way to make sure your chicken cooks evenly and develops a crispy coating.

Step 4: Bread the Chicken

Remove one chicken tender from the buttermilk.

Coat it in the seasoned flour mixture.

Next, dip it into the beaten eggs.

Finally, coat it one more time in the seasoned flour mixture.

This double coating creates an extra crispy crust that fries beautifully.

Step 5: Fry the Chicken

Carefully place the breaded chicken into the hot oil.

Cook for about 3 minutes.

Flip the chicken over and continue frying for another 3 minutes, or until the coating is golden brown and crispy.

The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer.

Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil.

Serve immediately while hot and crispy.

Serving Suggestions

These crispy chicken tenders pair perfectly with:

• French fries
• Tater tots
• Mac and cheese
• Coleslaw
• Potato salad
• Fresh fruit
• Corn on the cob
• Garden salad
• Roasted vegetables

They’re also delicious sliced up for wraps, salads, or sandwiches the next day.

Favorite Dipping Sauces

Chicken tenders are even better with a great dipping sauce! Try serving them with:

• Ranch dressing
• Honey mustard
• BBQ sauce
• Buffalo sauce
• Chick-fil-A style sauce
• Sweet Baby Ray’s Chicken Sauce
• Ketchup
• Honey

Set out several sauces so everyone can choose their favorite.

Tips for Perfect Chicken Tenders

Don’t skip the buttermilk soak. It keeps the chicken moist and tender while adding flavor.

Keep the oil at 350°F. If the oil is too cool, the chicken absorbs too much oil. If it’s too hot, the outside will brown before the inside finishes cooking.

Don’t overcrowd the pan. Fry a few tenders at a time to keep the oil temperature consistent.

Double dredge the chicken. Coating the chicken in flour, egg, and flour again creates an extra crispy crust.

Let the chicken rest for a minute or two before serving to help keep the juices inside the meat.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days.

Reheating

For the crispiest leftovers, reheat using one of these methods:

Air Fryer: 375°F for 4–5 minutes

Oven: 400°F for 10–12 minutes

While the microwave works in a pinch, it won’t keep the breading as crispy.

Can You Freeze Them?

Yes!

Allow the cooked chicken tenders to cool completely before placing them into a freezer-safe bag or airtight container.

Freeze for up to 3 months.

Reheat directly from frozen in the oven or air fryer until the internal temperature reaches 165°F.

Frequently Asked Questions

Can I use chicken breasts instead of tenders?

Absolutely! Simply slice boneless, skinless chicken breasts into strips of similar thickness so they cook evenly.

Can I make these ahead of time?

Yes. You can bread the chicken several hours ahead of time and keep it refrigerated until you’re ready to fry.

Can I bake these instead?

Yes! Place the breaded chicken on a wire rack over a baking sheet, lightly spray with cooking oil, and bake at 425°F for 20–25 minutes, flipping halfway through.

Can I cook these in the air fryer?

Definitely! Spray both sides lightly with cooking spray and air fry at 400°F for about 10–12 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F.

These homemade Buttermilk Chicken Tenders are everything comfort food should be—crispy, juicy, flavorful, and incredibly satisfying. They’re easy enough for a busy weeknight dinner but delicious enough to serve for game day, family gatherings, or weekend lunches.

Once you try homemade chicken tenders with a buttermilk marinade, you may never want to buy frozen tenders again. Serve them with your favorite dipping sauces, add a side of fries or fresh fruit, and watch them disappear!

Print Pin

Buttermilk Chicken Tenders Recipe

Make the best homemade Buttermilk Chicken Tenders with this easy recipe! Crispy on the outside, juicy on the inside, and perfect for family dinners, lunches, or game day.

Course Main Course

Cuisine American

Keyword Chicken

Ingredients

• 1 pound skinless chicken tenders
• 2 cups all-purpose flour
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon parsley flakes
• 2 cups vegetable oil

Instructions

• Step 1: Marinate the Chicken
• Pour the buttermilk into a large bowl.
• Add the chicken tenders, making sure they are fully coated.
• Cover and refrigerate for 1 hour. This helps make the chicken incredibly tender while adding delicious flavor.
• Step 2: Prepare the Breading
• In a large bowl, combine the flour, salt, pepper, paprika, and parsley flakes. Stir until the seasonings are evenly mixed throughout the flour.
• In a separate bowl, beat the two eggs until smooth.
• Step 3: Heat the Oil
• Pour the vegetable oil into a deep frying pan and heat over medium heat until the oil reaches approximately 350°F.
• Using a cooking thermometer is the easiest way to make sure your chicken cooks evenly and develops a crispy coating.
• Step 4: Bread the Chicken
• Remove one chicken tender from the buttermilk.
• Coat it in the seasoned flour mixture.
• Next, dip it into the beaten eggs.
• Finally, coat it one more time in the seasoned flour mixture.
• This double coating creates an extra crispy crust that fries beautifully.
• Step 5: Fry the Chicken
• Carefully place the breaded chicken into the hot oil.
• Cook for about 3 minutes.
• Flip the chicken over and continue frying for another 3 minutes, or until the coating is golden brown and crispy.
• The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer.
• Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil.
• Serve immediately while hot and crispy.