Crispy Buttermilk Chicken Tenders

Ingredients

• 240 ml (1 cup)buttermilk
• 1 tspsalt
• 1/4 tspground black pepper
• 907 g (2 lb)chicken tenderloins
• 125 g (1 cup), measured then siftedplain flour
• 60 g (1 cup)panko breadcrumbs
• 1 1/4 tsp (or to taste)salt
• 1/2 tspground black pepper
• 1 1/2 tspgarlic powder
• 1 1/2 tspdried parsley flakes
• 1 tspground paprika
• 1 tspcornflour
• For fryingoil
• Amount not specifiedhomemade Chick-fil-A sauce

Instructions

1. 1

   Mix the marinade

   In a bowl, stir together the buttermilk, 1 tsp salt and 1/4 tsp black pepper.

2. 2

   Marinate the chicken

   Add the chicken tenderloins to the buttermilk mixture and refrigerate for at least 1 hour or overnight.

3. 3

   Mix the coating

   Put the flour, panko, 1 1/4 tsp salt, 1/2 tsp black pepper, garlic powder, parsley flakes, paprika and cornflour in a deep dish and combine.

4. 4

   Coat the chicken

   Lift the tenderloins from the marinade one at a time, letting excess buttermilk drip away, then coat generously in the breading mixture.

5. 5

   Set aside

   Place each coated tender on a separate plate and repeat with the remaining chicken.

6. 6

   Heat the oil

   Meanwhile, heat 7.5 cm (3 inches) of oil in a deep skillet. Use a thermometer to bring it to 175°C (350°F).

7. 7

   Fry the tenders

   Carefully add the tenders one at a time without crowding the pan; fry in batches if needed. Cook for 6–8 minutes, turning halfway through.

8. 8

   Drain on a rack

   Remove the tenders from the pan and place them on a wire rack to cool, so they do not steam and turn soggy on a plate or paper towel.

9. 9

   Fry remaining batches

   Repeat with the remaining tenders, then serve with your favourite sauces.

10. 10

    Serve and enjoy

    Serve the chicken tenders and enjoy.

What are chicken tenders?

Chicken tenders are strips of chicken, commonly served breaded and fried in American-style diners and homes. This version pairs a buttermilk marinade with a panko coating for a crisp outside and juicy centre.

The buttermilk seasons the chicken as it rests, while the flour, crumbs and spices form a well-seasoned crust. Frying in batches helps the coating brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 978 calories, 37g protein, 26g carbs, 81g fat.

The chicken supplies most of the protein, while the flour and panko contribute carbohydrates. The frying oil is the main source of fat, and the breading and marinade also add some energy; serve a portion with vegetables or salad to balance the plate.

The buttermilk marinade

Marinating time: The chicken needs at least 1 hour in the fridge, or it can be left overnight. This is the main wait in the recipe, so plan ahead rather than rushing the coating and frying.

Building the coating

Flour and panko: The measured-then-sifted flour forms the base of the breading, while panko adds a coarse, crunchy texture. The recipe combines them with salt, pepper, garlic powder, parsley and paprika.

Cornflour: A small amount is mixed into the breading. Coat each tender generously so the chicken is covered before it goes into the hot oil.

Frying safely and evenly

Oil temperature: Use a thermometer to bring the oil to 175°C. Work carefully around the deep oil and lower the chicken in one piece at a time.

Batch size: Leave space around the tenders and fry in multiple batches if necessary. Crowding the skillet makes it harder to keep the oil hot and cook the coating evenly.

Checking the texture

Timing: Fry each batch for 6–8 minutes, turning the tenders halfway through. The recipe gives time as the doneness cue; make sure the chicken is cooked through before serving.

Draining: Transfer the fried tenders to a wire rack rather than leaving them on a plate or paper towel. Air can circulate around them, helping the coating stay crisp.

Serving ideas

Sauces: Serve the tenders with your favourite sauces; the ingredient list also names homemade Chick-fil-A sauce, without specifying its ingredients or quantity. Keep the sauce alongside the chicken so each person can dip as they like.

On the plate: Pair the tenders with a fresh salad or vegetables for contrast, or serve them with a more substantial side if you want a fuller meal.

Recipe notes & tips

• Marinate the chicken in the fridge for at least 1 hour or overnight.
• Let excess buttermilk drip off before dredging so the coating can adhere.
• Coat each tender generously and set it aside before frying.
• Use a thermometer to check that the oil reaches 175°C.
• Fry in batches rather than overcrowding the skillet.
• Drain the cooked tenders on a wire rack to help keep the crust crisp.

Variations

• Adjust the seasoning: Add the salt to the breading to taste, as the recipe allows.
• Change the sauce: Serve with another favourite dipping sauce.
• Make smaller pieces: Cut the tenderloins into shorter strips before marinating.
• Add a side: Pair the tenders with salad or vegetables for a contrasting accompaniment.

Common mistakes to avoid

• Skipping the marinade: Allow at least 1 hour in the fridge for the chicken to rest in the buttermilk.
• Leaving excess buttermilk on: Let it drip away before dredging so the breading is not overly wet.
• Thin breading: Coat each tender generously and cover it on all sides.
• Oil at the wrong temperature: Check with a thermometer and heat to 175°C before frying.
• Crowding the skillet: Fry in batches, leaving space between the tenders.
• Draining on a plate: Use a wire rack to limit trapped steam and soggy coating.

How to store

Refrigerate leftover tenders in a sealed container and use within 3–4 days. Reheat in an oven or air fryer until hot, which helps restore some crispness; the coating may soften during storage.

Frequently asked questions