Nothing beats a plate of golden, tangy-buttermilk chicken tenders that stay juicy inside and crunch under your teeth. Whether you’re feeding picky kids, throwing together a quick weeknight meal, or prepping finger food for game day, these tenders bridge comfort and crispiness in under an hour (longer if you marinate overnight). If you prize a reliably crunchy coating, you might also enjoy our take on crispy chicken tenders for another weeknight favorite.
Why you’ll love this dish
Buttermilk does the heavy lifting here: its acidity gently breaks down proteins so the chicken becomes tender, while the flour–cornstarch mix and optional panko create a shatteringly crisp crust. This recipe is flexible — fry for the classic finish or bake for a lighter option — and it’s forgiving for cooks at any level.
“Family-approved: crunchy on the outside, juicy inside, and the lemon squeeze really brightens the flavor.” — A happy dinner reviewer
Perfect occasions:
- Quick weeknight dinners when you need something everyone will eat
- Casual entertaining and dipping-sauce bars
- Meal-prep protein for salads or wraps
How this recipe comes together
A quick overview so you know what’s involved: marinate the chicken in buttermilk (30 minutes to overnight), set up a wet-and-dry station (egg wash + seasoned flour/cornstarch), dredge and fry or bake until golden and 165°F (74°C). Rest briefly, then serve with lemon wedges and favorite sauces. The process is short but yields maximum texture contrast.
What you’ll need
- 1.5 lb chicken tenders or boneless chicken breasts, sliced into strips
- 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
- 1 large egg (optional — helps the coating stick)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispness)
- 1 cup panko breadcrumbs (optional — adds an extra crunchy layer)
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional, for heat)
- Oil for frying (neutral oil with a high smoke point: vegetable, canola, or peanut)
- Lemon wedges and dipping sauces: ranch, honey mustard, BBQ
Notes and swaps:
- For a lighter finish, you can swap the frying step for an oven or air-fryer method; if you prefer air-fryer inspiration, see this air-fryer bang bang chicken for technique ideas and saucing tips.
- To make gluten-free tenders, use a 1:1 gluten-free flour blend and gluten-free panko.
Step-by-step instructions
- Marinate: Combine the buttermilk and 1/2 tsp kosher salt in a bowl or zip-top bag. Add the chicken strips, coat well, and refrigerate for at least 30 minutes or up to overnight. Longer marinating = more tender chicken.
- Prep the dredging station: In one bowl, beat the egg with 1 tbsp buttermilk (skip egg if you want egg-free). In another bowl, whisk together flour, cornstarch, remaining 1 tsp salt, pepper, paprika, garlic powder, onion powder, and cayenne. If using panko, spread it on a plate.
- Dredge: Remove chicken from the buttermilk (let excess drip off). Dip each piece in the egg wash, then press into the seasoned flour mixture (and into panko if using). Shake off excess. For extra adhesion, double-dip: flour → egg → flour.
- Frying: Heat oil in a heavy skillet to 350°F (175°C). Use enough oil for 1/3–1/2-inch depth. Fry tenders in batches so you don’t crowd the pan, turning once, until coating is deep golden and internal temp reaches 165°F (74°C), about 3–4 minutes per side depending on thickness. Transfer to a wire rack set over a sheet pan to drain.
- Baking (option): Preheat oven to 425°F (220°C). Place coated tenders on a wire rack over a baking sheet, spray or lightly brush with oil, and bake 12–16 minutes, flipping halfway, until golden and 165°F (74°C).
- Rest and serve: Let tenders rest 3–5 minutes before serving with lemon wedges and dipping sauces.
Best ways to enjoy it
- Classic platter: serve with fries, coleslaw, pickle slices, and a trio of sauces (ranch, honey mustard, BBQ).
- Sandwich: tuck tenders into toasted buns with slaw and pickles for a crunchy chicken sandwich.
- Salad topper: slice and add to a green salad or grain bowl for added protein and texture.
- Party tray: keep tenders warm in a low oven (200°F/95°C) on a rack and offer small bowls of different sauces for dipping.
Storage and reheating tips
- Refrigerate: Store cooled tenders in an airtight container for up to 3–4 days.
- Freeze: Flash-freeze on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen or thawed.
- Reheating: For best crunch, reheat in a 375°F (190°C) oven or air fryer for 5–8 minutes (longer if frozen) until heated through. Avoid microwaving unless you don’t mind losing crispness.
- Food safety: Cook to an internal temperature of 165°F (74°C) and cool to room temperature no longer than 2 hours before refrigerating.
Pro chef tips
- Cornstarch is the secret for extra shatter: a 3:1 ratio of flour to cornstarch yields a very crisp crust.
- Don’t crowd the pan when frying — oil temp will drop and coatings get greasy. Use a thermometer to keep oil near 350°F (175°C).
- Dry the chicken slightly after marinating (pat with paper towels) if your coating slips off.
- Let fried tenders rest on a wire rack, not paper towels — racks keep the bottom crisp.
- If you want ultra-thick crust, double-dip and press panko into the final layer.
Creative twists
- Spicy Nashville-style: add cayenne and cayenne oil to the dredge and finish with a cayenne glaze.
- Herbed lemon: fold 1 tbsp finely chopped parsley and 1 tsp lemon zest into the flour mix.
- Honey-sriracha glaze: toss hot tenders lightly in a honey-sriracha sauce for sticky, sweet heat.
- Gluten-free: use a chickpea-flour or rice-flour + cornstarch mix and gluten-free panko.
- Oven-only crunch: lightly spray panko with oil before baking and switch to convection if available for better crisping.
Common questions
Q: How long should I marinate the chicken?
A: At least 30 minutes for noticeable tenderness; 4–12 hours is ideal. Avoid more than 24 hours—the acid can make the texture mushy.
Q: Can I skip the egg?
A: Yes. The egg improves adhesion, but if you skip it, shake off excess buttermilk and press the flour mixture firmly onto the chicken. A light dusting of cornstarch first helps.
Q: Is it better to fry or bake?
A: Frying gives the crispiest, most authentic texture. Baking (with oil spray and a wire rack) delivers a respectable, lower-fat result. Use an air fryer for a middle ground.
Q: How do I know the chicken is cooked?
A: Use an instant-read thermometer — the safe internal temp is 165°F (74°C). Visual cues (clear juices, no pink) help, but temperature is reliable.
Q: Can I make these ahead for a party?
A: Yes. Fry or bake, then keep warm in a low oven (200°F/95°C) on a rack. For large batches, you can partially cook, chill, and re-fry or reheat to finish just before serving to restore crispness.
Q: What dipping sauce pairs best?
A: Classic favorites are ranch, honey mustard, and BBQ. A lemon-garlic aioli or spicy mayo also pairs beautifully.
Enjoy the crunchy coating and tangy buttermilk with every bite — these tenders are an easy, satisfying staple for home cooks who want great texture and reliable flavor.
Print
Buttermilk Chicken Tenders
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Golden, tangy buttermilk chicken tenders that are juicy inside and crisp outside, perfect for families and gatherings.
Ingredients
- 1.5 lb chicken tenders or boneless chicken breasts, sliced into strips
- 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
- 1 large egg (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs (optional)
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- Oil for frying
- Lemon wedges and dipping sauces: ranch, honey mustard, BBQ
Instructions
- Marinate: Combine the buttermilk and 1/2 tsp kosher salt in a bowl. Add the chicken strips, coat well, and refrigerate for at least 30 minutes or up to overnight.
- Prep the dredging station: In one bowl, beat the egg with 1 tbsp buttermilk. In another bowl, whisk together flour, cornstarch, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne. Spread panko on a plate if using.
- Dredge: Remove chicken from buttermilk. Dip each piece in egg wash, then press into seasoned flour mixture (and panko if using). Shake off excess.
- Fry: Heat oil in a skillet to 350°F (175°C). Fry tenders in batches until golden and internal temp reaches 165°F (74°C), about 3–4 minutes per side.
- Bake (option): Preheat oven to 425°F (220°C). Place coated tenders on a wire rack, spray with oil, and bake 12–16 minutes until golden and 165°F (74°C).
- Rest: Let tenders rest 3–5 minutes before serving with lemon wedges and dipping sauces.
Notes
For gluten-free tenders, use a gluten-free flour blend and gluten-free panko. For a lighter option, try baking or air frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: American