Buttermilk Soaked Fried Chicken Tenders – Crispy, Juicy & Irresistible Every Single Time 🍗✨
If you’re looking for the ultimate fried chicken tender recipe, this is the one that people beg you to make again. These buttermilk soaked fried chicken tenders are unbelievably juicy on the inside, insanely crispy on the outside, and packed with bold, comforting Southern flavor. Once you try them, there’s no going back to store-bought or fast-food versions.
This recipe has become a family favorite for a reason. The secret? A long soak in seasoned buttermilk that tenderizes the chicken and locks in moisture, followed by a perfectly spiced coating that fries up golden and crunchy. Whether you’re making dinner, game-day food, or a weekend treat, these tenders disappear fast.
⭐ Why This Recipe Works
Buttermilk marinade makes the chicken ultra-tender and juicy
Perfectly seasoned flour gives maximum flavor in every bite
Extra-crispy coating that stays crunchy even after resting
Easy, classic ingredients you probably already have
Better than restaurant or fast-food chicken tenders
📝 Ingredients
For the Buttermilk Marinade
1½ lbs chicken tenders (or chicken breast cut into strips)
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
For the Crispy Coating
2 cups all-purpose flour
1 tablespoon cornstarch (extra crunch!)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
For Frying
Vegetable oil or peanut oil (enough for frying)
👩🍳 Instructions
- Marinate the Chicken
In a large bowl, whisk together the buttermilk and all marinade seasonings. Add the chicken tenders, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, but overnight is best for maximum flavor and tenderness. - Prepare the Coating
In a separate bowl, mix flour, cornstarch, and all seasoning ingredients until well combined. - Coat the Chicken
Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken for extra crispiness. For even crunchier tenders, dip back into the buttermilk and coat again with flour. - Heat the Oil
Heat oil in a deep skillet or heavy pot to 350°F (175°C). The oil should be hot enough to sizzle immediately when chicken is added. - Fry to Perfection
Fry chicken tenders in batches, being careful not to overcrowd the pan. Cook for 4–6 minutes per side, until golden brown and cooked through. - Drain & Rest
Transfer to a wire rack or paper towels. Let rest for a few minutes to lock in the juices and keep the coating crispy.
🔥 Pro Tips for the Best Fried Chicken Tenders
Always marinate in buttermilk — it’s the key to tenderness
Don’t skip cornstarch — it adds serious crunch
Keep oil temperature steady for even frying
Let coated chicken rest 5 minutes before frying to help the crust stick
🍽 Serving Ideas
Serve these crispy buttermilk fried chicken tenders with:
Honey mustard, ranch, or spicy mayo
Creamy coleslaw or mac & cheese
Fries, mashed potatoes, or biscuits
Drizzle with hot honey for an irresistible sweet-heat combo
❤️ Why Everyone Loves These
These tenders are crispy, juicy, flavorful, and nostalgic — the kind of recipe that gets shared, saved, and requested again and again. Perfect for weeknight dinners, parties, or when you just want real comfort food made right.
If you make these Buttermilk Soaked Fried Chicken Tenders, drop a “YUM 🍗” in the comments and tell me how fast they disappeared at your house!