Go Back
Crispy pan-fried buttermilk chicken tenders stacked on a plate, golden brown and ready to serve.

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.
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Serving Size 4 servings

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.