There’s no better way to make fried chicken tenders than marinating them in buttermilk. Allowing the chicken tenders to soak up all of the buttermilk will make the meat juicy and tender. The chicken is then coated in a simple and easy flour panko mixture for a perfectly crispy and golden brown crunch! This is the ultimate recipe for breaded chicken tenders, chicken strips, or chicken fingers. Whatever you wanna call them, it’s perfect, I promise. Want chicken nuggets instead? Try my recipe for copycat Chick-Fil-A Nuggets!
Why Soak in Buttermilk?
The Ingredients
Here’s what you need to make the best homemade chicken tenders:
Chicken tenderloins: They’re called mini chicken fillets in the UK. Use fresh chicken tenders, or frozen tenders that are thawed in the fridge overnight. I recommend that you remove the tendons that are attached to the meat. If you can’t find chicken tenders, you can use chicken breasts and slice each into 4 strips.Buttermilk: A key ingredient in this recipe to marinate and tenderize the chicken.Salt and pepper: Added to the buttermilk to deeply season the chicken as it’s marinating.
Flour: No fancy flour is needed here, just use all-purpose flour.Panko breadcrumbs: To add crunch to the chicken.Seasonings: These are added to the flour bread crumb mixture, and include paprika, garlic powder, salt and pepper.Oil for frying: I like to use peanut oil, canola, or vegetable oil.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Crispy ButterMilk Chicken Tenders
Top Tips
Soak the Chicken. You really need to soak the chicken in buttermilk for at least 30 minutes for tender and moist chicken. The buttermilk not only tenderizes the chicken, but also adds flavor.Add Some Heat. If you like hot chicken, add about 1 tablespoon of hot sauce to the buttermilk mixture.The Oil Temperature Must be Consistent. When you drop the chicken in the hot oil, the temperature will drop a little, that’s why I recommend frying in small batches. You also don’t want it to rise too much as the chicken will become too brown and still be raw on the inside.Use a Kitchen Thermometer. You will need a thermometer to make sure that the temperature of the oil is correct, and to check the doneness of the chicken. You can either use a sturdy fancy thermometer like this one, but a cheaper one will work just fine.Serve with Sauce and Fries. Fried chicken tenders must be paired with a sauce and fresh fries. Go for honey mustard sauce, Chick-Fil-A Sauce, Cane’s sauce, or fry sauce. I also know how to make perfect French fries, and I recently shared the recipe for it. To season the fries, try my French fry seasoning, it’s amazing!You can freeze the tenders for later. Cook the chicken tenders as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.
What to Serve with Chicken Tenders
I love enjoying any kind of fried chicken with some macaroni and cheese! Make an easy Stovetop version, or try my Velveeta mac and cheese. For more delicious chicken tender recipes, try my garlic butter chicken tenders, air fryer chicken tenders, grilled chicken tenders, or Instant Pot chicken tenders. And if you’re looking for a whole meal that uses chicken tenders, try my Olive Garden Copycat Chicken Scampi, it’s one of my all-time favorite dinners! I know that you will love this family-friendly and kid approved recipe! Don’t forget to pin and share it for others to enjoy as well! © Little Sunny Kitchen
