Pan Fried Buttermilk Chicken Tenders
Pan fried buttermilk chicken tenders are a classic comfort food that combines tender chicken with a crispy, flavorful crust. This easy recipe uses a buttermilk mixture and a seasoned flour dredge to create golden brown pan-fried chicken tenders that are perfect for any meal.
We love this fried chicken tenders recipe! There’s something about that crispy, golden crust with tender, juicy chicken inside. For a quick and simple meal, we love serving these tenders with crispy homemade French fries and a variety of dipping sauces like smoky homemade BBQ or creamy ranch. But when we want a full family dinner with all the fixings, nothing beats pairing the tenders with creamy mashed potatoes, rich gravy, and sweet corn.
Why You’ll Love These Buttermilk Chicken Tenders
- Family-Friendly: Loved by kids and adults alike—these make perfect homemade chicken tenders or even a fancier version of chicken nuggets.
- Tender and Juicy: The buttermilk mixture helps tenderize the chicken, delivering maximum flavor and incredibly tender chicken.
- Crispy Coating: A seasoned flour mixture gives that signature crunch and keeps the outside golden and crispy.
- Simple Ingredients: Most ingredients are pantry staples like flour and spices.
- Versatile Cooking Methods: Whether you use a Dutch oven or a deep fryer, you’ll get the best recipe every time.
- Freezer-Friendly: Make a double batch and freeze the extras in a freezer bag. They reheat well the next day.
Ingredients You’ll Need
- Chicken: I prefer chicken tenderloins because they cook quickly and stay moist. You can also use boneless skinless chicken breast, cut into thin chicken pieces or strips.
- Oil: I like to fry in beef tallow or lard, but vegetable oil, canola oil, or peanut oil are also great. Make sure it has a high oil temperature capacity so avoid using olive oil.
- Flour: All-purpose flour is the base for your flour mixture. It gives the chicken that classic crunchy coating.
- Seasonings: I season the marinade and flour with garlic powder, onion powder, paprika, salt, and pepper. Add cayenne pepper for heat and parsley flakes for color.
- Buttermilk: It helps tenderize the meat and makes the breading stick. If you don’t have buttermilk, mix a cup of milk with lemon juice or vinegar and let it sit for 10 minutes.
How to Make Buttermilk Fried Chicken Tenders
- In a large bowl, combine the buttermilk mixture: buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenderloins and make sure they are fully coated. Cover and refrigerate for at least 4 hours—this step is key for maximum flavor. You can also use a large sealable bag.
- In a shallow dish, whisk together the flour mixture: all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk marinade, but don’t let the excess drip off as this helps the coating stick. Dredge chicken in the flour mixture, pressing to ensure the coating sticks well. For a double coating, dip them back into the buttermilk mixture and again into the breading mixture.
- Heat oil in a Dutch oven, cast-iron skillet, or high-sided pot over medium-high heat. Use a deep-fry thermometer to monitor the oil temperature, keeping it at 350°F.
- Carefully place coated chicken tenders into the hot oil in a single layer. Fry each piece for 3 to 4 minutes per side, or until the second side is golden and the internal temperature reaches 165°F.
- Transfer to a wire rack set over a paper towel-lined prepared baking sheet. Let the chicken rest for 5 minutes to drain excess oil and maintain crispiness.
Serving Suggestions
Serve the hot chicken with your favorite dipping sauce like ranch, BBQ, or honey mustard. They also go great with French fries, mac and cheese, or coleslaw.
Storing & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven on a prepared baking sheet to restore crispiness.
- To freeze, place in a freezer bag with parchment between layers. Reheat from frozen or thaw overnight and bake until hot.
Recipe Tips for Crispy, Flavorful Buttermilk Chicken Tenders
- Double Dredge for Extra Crunch: For a thicker, crispier coating, dip the chicken tenders in the flour mixture twice. After the first dredge, let them rest for a few minutes, then dip them back into the buttermilk and coat again with the flour dredge.
- Don’t Overcrowd the Pan: Fry in batches to avoid dropping the oil temperature and to ensure each piece gets evenly golden brown. Overcrowding leads to soggy breading and uneven cooking.
- Maintain a Consistent Oil Temperature: Keep the oil around 350°F (175°C). Use a deep-fry thermometer if possible. Too hot, and the breading burns before the chicken cooks through. Too cool, and the tenders absorb too much oil.
- Use a Wire Rack for Cooling: Skip the plate—cool freshly fried tenders on a wire rack so air can circulate and keep them crispy. A paper towel-lined baking sheet underneath catches any excess oil.
Pan Fried Buttermilk Chicken Tenders
These pan-fried buttermilk chicken tenders are crispy on the outside, tender on the inside, and full of flavor. Marinated in tangy buttermilk and coated in a seasoned flour mixture, they’re perfect for a quick dinner or a full family meal with all the fixings. Serve with your favorite sauces, homemade fries, or mashed potatoes and gravy.
Ingredients
Buttermilk Mixture
- 2 pounds chicken tenders
- 2 cups buttermilk
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
Flour Dredge
- 2 cups All purpose flour
- 2 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Salt
- 2 teaspoon Black pepper
Instructions
- In a large bowl, combine the buttermilk mixture: buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenderloins and make sure they are fully coated. Cover and refrigerate for at least 4 hours—this step is key for maximum flavor. You can also use a large sealable bag.
- In a shallow dish, whisk together the flour mixture: all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk marinade, but don’t let the excess drip off as this helps the coating stick. Dredge chicken in the flour mixture, pressing to ensure the coating sticks well. For a double coating, dip them back into the buttermilk mixture and again into the breading mixture.
- Heat oil in a Dutch oven, cast-iron skillet, or high-sided pot over medium-high heat. Use a deep-fry thermometer to monitor the oil temperature, keeping it at 350°F.
- Carefully place coated chicken tenders into the hot oil in a single layer. Fry each piece for 3 to 4 minutes per side, or until the second side is golden and the internal temperature reaches 165°F.
- Transfer to a wire rack set over a paper towel-lined prepared baking sheet. Let the chicken rest for 5 minutes to drain excess oil and maintain crispiness.
Notes
- Double Dredge for Extra Crunch: For a thicker, crispier coating, dip the chicken tenders in the flour mixture twice. After the first dredge, let them rest for a few minutes, then dip them back into the buttermilk and coat again with the flour dredge.
- Don’t Overcrowd the Pan: Fry in batches to avoid dropping the oil temperature and to ensure each piece gets evenly golden brown. Overcrowding leads to soggy breading and uneven cooking.
- Maintain a Consistent Oil Temperature: Keep the oil around 350°F (175°C). Use a deep-fry thermometer if possible. Too hot, and the breading burns before the chicken cooks through. Too cool, and the tenders absorb too much oil.
- Use a Wire Rack for Cooling: Skip the plate—cool freshly fried tenders on a wire rack so air can circulate and keep them crispy. A paper towel-lined baking sheet underneath catches any excess oil.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
