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Crispy Golden Buttermilk Chicken Tenders

Juicy, tender chicken strips soaked in herbaceous seasoned buttermilk and fried to golden, flaky perfection in just 6 minutes.

C

Chef Marcus Vance

Culinary Director & Poultry Specialist

Updated 2026-02-20
Crispy Golden Buttermilk Chicken Tenders
Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Yield

4 servings

Ingredients

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  • 1.5 lbs Fresh chicken tenderloins (tendon removed)
  • 1.5 cups Cultured buttermilk
  • 2 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried oregano
  • To taste Salt & freshly cracked pepper
  • 4 cups Neutral high-heat oil for frying
* Pro tip: Measure flour by spooning into measuring cups and leveling to prevent dense, heavy breading.

Step-by-Step Instructions

1

Tenderize & Marinade

Remove tough white tendons from tenderloins with a paper towel. Submerge tenders in buttermilk with garlic powder and salt for 30 minutes.

Technique Note: Removing the tendon ensures a soft, melt-in-your-mouth bite without stringy chew.
2

Shaggy Flour Coating

Combine flour, cornstarch, paprika, onion powder, and spices. Drop buttermilk droplets into flour to form clusters, then thoroughly dredge each tender.

Technique Note: Work in batches to avoid crowding.
3

Flash Fry

Fry tenders at 350°F (175°C) for 5 to 6 minutes until crunchy and golden brown (165°F internal). Rest on wire rack and serve with honey mustard.

Technique Note: Because tenders have no bones, they cook twice as fast as thighs or bone-in pieces.

Chef's Secrets For This Recipe

  • Do not overcook tenders; white meat dries out quickly once it passes 165°F.
  • Pair with homemade honey mustard: combine equal parts Dijon mustard, mayonnaise, and pure honey.

Common Mistakes to Avoid

  • Frying tenders longer than 7 minutes.
  • Skipping the tendon removal step.

Recipe Questions & Answers

Can I bake these buttermilk tenders instead?

Yes! Bake at 425°F (220°C) on an elevated oiled wire rack for 14-16 minutes, turning once.

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