This recipe for Buttermilk Fried Chicken Tenders competes against fast food chains, but with fewer processed ingredients and far less sodium. So far, whenever I make these, no tender gets left behind! Though these are one of my personal favorite comfort foods, you’ll have to try for yourself to know exactly why.

(By the way, I prefer mine crisp, but not teeth-shatteringly crunchy. I like tender and seasoned, so I lean towards a blend of spices mixed with hot sauce and buttermilk, and use tenderloins. Plus, it’s typically cheaper than cuts of chicken breasts, and less work than preparing and cutting up an entire chicken.)

Having said all that, to try for yourself, recipe is as follows:

---

Buttermilk Fried Chicken Tenders

PREP: 10 MIN
INACTIVE TIME: 6+ HRS
COOK: 30 MIN
SERVES: 5-7

Ingredients:

Buttermilk Marinade:

• 5 lb. Chicken
• 2 tsp sea salt
• 1/4 cup frank’s red hot
• 1 tsp cracked black pepper
• 1 tsp cumin
• 2 tsp. Smoked paprika
• 2 cups buttermilk
• 1 tsp. garlic powder
• 1 tsp. onion powder

Coating:

• 2 cups 00 flour (all purpose flour works too)
• 2 tsp sea salt
• 1 tsp celery salt
• 2 tsp baking powder
• 2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Other:

• 2 Quarts Vegetable Oil (or any oil that is ideal for frying, and has a high smoke point)

Method for Buttermilk Fried Chicken Tenders:

1. In a mixing bowl, add all marinade ingredients (except for chicken), then mix until combined. Afterwards, add the chicken into the mixture, then stir until thoroughly coated. Next, cover the mixing bowl and transfer the bowl to the fridge to chill and marinate for at least 6 hours, overnight is ideal.
2. When ready, remove mixing bowl from fridge and prepare a dredging station. In a large mixing bowl. add all coating ingredients, then whisk until thoroughly combined. Uncover marinated chicken, then take each piece and dredge the chicken into the coating mixture, making sure every bit is thoroughly and generously covered. Transfer each coated piece onto a tray, then repeat with remainder.
3. Afterwards, add frying oil into a large cast iron pan or dutch oven. Heat the oil to 350°F, then gently place 3-4 coated pieces of chicken, at a time, into the hot oil and fry until golden, or until internal temperature of each tender reaches 170°F, about 10 minutes.
4. Transfer the fried pieces onto a cooling rack to drain, then repeat with remainder. (Optional, double fry for extra crispiness.) When ready, transfer drained chicken tenders to serving trays and pair alongside dipping sauces. At last, share, and enjoy!

Notes:

• My favorite side salad recipe to pair with these is: Toasted Sesame & Cilantro Slaw. I also make homemade dipping sauces like Creamy Restaurant Style Honey Mustard, Tangy Sriracha Maple BBQ Sauce, Gochujang BBQ Sauce, and Buttermilk Ranch & Blue Cheese Dressing. When you have time to make the components from scratch, it just hits differently!
• For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.