Introduction
Chicken tenders are a universal comfort food—crispy on the outside, juicy on the inside, and perfect for dipping into your favorite sauces. Whether served as a snack, a party appetizer, or the main star of dinner, they’re always a crowd-pleaser. The version we’ll make today uses a buttermilk marinade for tenderness, seasoned flour for flavor, and a golden fry for crunch.
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders or boneless chicken breast (cut into strips)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, as a substitute)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (extra crunch!)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
For Frying:
- Vegetable oil (enough for deep or shallow frying)
Optional Dipping Sauces:
- Honey mustard
- Ranch
- Spicy buffalo sauce
- Barbecue sauce
Instructions
- Marinate the Chicken
- Place chicken tenders in a large bowl.
- Pour over buttermilk, add garlic powder, onion powder, paprika, salt, and pepper.
- Mix well, cover, and refrigerate for at least 1 hour (overnight gives the best flavor).
- Prepare the Coating
- In a separate bowl, combine flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Mix thoroughly.
- Dredge the Chicken
- Remove chicken tenders from buttermilk.
- Coat each piece in the flour mixture, pressing lightly so the flour sticks well.
- For extra crunch, dip chicken back into the buttermilk, then again into the flour mixture (double-dip method).
- Fry the Chicken
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken tenders in batches (do not overcrowd) for about 6–8 minutes, turning once, until golden brown and cooked through.
- Remove and drain on paper towels or a wire rack.
- Serve
- Plate up with your favorite dipping sauces and a side of fries, coleslaw, or mashed potatoes.
Methods
- Marination: Buttermilk tenderizes chicken and infuses flavor.
- Double-dipping: Creates an extra-crispy crust.
- Oil temperature control: Keeps tenders golden and not greasy.
- Resting on wire rack: Maintains crispiness.
History
Fried chicken has deep roots in Southern cuisine, influenced by Scottish frying methods and West African seasoning traditions. Chicken tenders, however, became popular in the 1980s in American diners and fast-food restaurants as a quick-to-cook, finger-friendly dish. Today, they are loved worldwide as a kid-approved and adult-craved comfort food.
Benefits
- Protein-packed: Chicken tenders provide lean protein for muscle repair.
- Versatile: Can be baked or air-fried for a healthier version.
- Customizable: Seasoning can be adjusted for mild or spicy tastes.
- Family-friendly: Perfect for kids, parties, or weeknight dinners.
Nutrition (per serving, approx. 3 tenders)
- Calories: ~320
- Protein: 26g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 1g
Conclusion
These crispy buttermilk chicken tenders are crunchy, juicy, and absolutely irresistible. Whether dipped in ranch, honey mustard, or spicy buffalo sauce, they’re guaranteed to disappear fast at the dinner table. They bring together tradition, comfort, and pure flavor in every bite.
