Buttermilk Chicken Tenders Recipe
There’s something inherently comforting about gathering around the dinner table, sharing smiles and stories, and savoring a plate of crispy, golden-brown chicken tenders. Growing up, my family had a tradition of Friday night dinners, where we celebrated the week’s end with laughter and a hearty meal. One dish that always made an appearance was my homemade buttermilk chicken tenders recipe. Juicy, tender, and bursting with flavor, these tenders became a family favorite and a staple in our home. If you’re craving a quick dinner idea that brings warmth to your kitchen and smiles to your loved ones, you’re in the right place!
Why You’ll Love This Recipe
Here’s why this buttermilk chicken tenders recipe will win over your heart and your taste buds:
- Comfort Food: Unbelievably tender and crispy, these tenders wrap you in a warm hug from the very first bite.
- Quick Preparation: With simple ingredients and easy steps, you’ll have dinner on the table faster than you can say “takeout.”
- Family-Friendly: Kids and adults alike will rave about these delectable morsels, making it an all-age crowd-pleaser.
- Versatile Flavor: Whether you fancy them dipped in honey mustard or served with a zesty BBQ sauce, these tenders can adapt to your taste.
- Healthy Option: Using buttermilk tenderizes the chicken, allowing for lighter frying and a more flavorful bite.
Ingredients
To create this delicious buttermilk chicken tenders recipe, gather the following ingredients:
- Chicken Breasts (1 pound) – boneless and skinless, cut into strips.
- Buttermilk (1 cup) – the star ingredient that makes the chicken ultra-tender.
- Flour (1 cup) – for that perfect crispy coating.
- Cornstarch (1/2 cup) – adds extra crunch.
- Garlic Powder (1 teaspoon) – infuses a delightful aroma.
- Paprika (1 teaspoon) – gives a subtle warmth and color.
- Salt (1 teaspoon) – enhances flavor.
- Pepper (1/2 teaspoon) – adds a hint of spice.
- Vegetable Oil (for frying) – ensures a crispy finish.
Substitutions: If you’re out of buttermilk, you can easily make a homemade version by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. For a gluten-free option, substitute the flour with gluten-free all-purpose flour.
Timing
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
These buttermilk chicken tenders are ready faster than your favorite takeout, making them the perfect choice for a weekday dinner.
Step-by-Step Instructions
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Marinate the Chicken: In a mixing bowl, combine the chicken strips and buttermilk. Cover and let it marinate for at least 30 minutes, or up to overnight in the fridge. (Trust me, your kitchen will smell amazing already!)
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Mix the Coating: In another bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
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Heat the Oil: In a heavy skillet, heat about an inch of vegetable oil over medium-high heat until it reaches 350°F (or until a breadcrumb sizzles when dropped in).
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Coat the Chicken: Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere well.
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Fry the Tenders: Carefully add the chicken to the hot oil in batches (don’t overcrowd the pan!). Cook for about 4-5 minutes on each side until golden brown and cooked through. Your kitchen will fill with an irresistible aroma!
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Drain: Transfer the cooked tenders to a paper towel-lined plate to drain off excess oil.
Tips and Variations
- Spice It Up: Add a pinch of cayenne pepper to the coating mixture for an extra kick!
- Baked Version: For a healthier option, bake the coated chicken at 400°F for about 20 minutes, flipping halfway through.
- Festive Twist: Serve with holiday-themed dips or sauces to make them part of your festive meal.
Serving Suggestions
Imagine serving these crispy buttermilk chicken tenders alongside a fresh garden salad and homemade coleslaw, or nestled within a warm pita with your favorite veggies. Pair them with lemonade on a sunny afternoon or a cozy hot chocolate in the winter. These tenders are perfect for backyard barbecues, family gatherings, or cozy weeknight suppers—there’s no wrong time to enjoy them!
Storage and Make-Ahead Tips
If you have leftovers (which is unlikely but possible!), store them in an airtight container in the fridge for up to 3 days. They can also be frozen after frying; simply let them cool completely before transferring them to freezer bags. When ready to enjoy, reheat in the oven for crispy perfection or in the microwave for a quick meal.
Pro Tips from the Kitchen
- For the crispiest tenders, always make sure the oil is hot enough before frying.
- If you want an extra layer of flavor, try marinating the chicken for longer—up to overnight works wonders!
- Keep a close watch while frying to avoid burning; it’s better to fry in batches than to crowd the pan.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra richness and juiciness. -
What dipping sauces pair well?
Honey mustard, ranch, BBQ, or even a spicy sriracha mayo all make fantastic companions. -
Is this recipe suitable for meal prep?
Yes, you can make and freeze the tenders ahead of time. Just reheat them in the oven for the best texture!
Conclusion
There you have it—my cozy, comforting, and utterly scrumptious buttermilk chicken tenders recipe. It’s more than just a meal; it’s a reminder of family nights filled with laughter, warmth, and delicious food. I encourage you to try making this dish part of your traditions. Share it with your loved ones, and keep the joy of cooking alive in your home. Happy cooking!
Contents
Buttermilk Chicken Tenders
Ingredients
Chicken and Marinade
- 1 pound Boneless, skinless chicken breasts, cut into strips
- 1 cup Buttermilk Makes the chicken ultra-tender
Coating
- 1 cup Flour For crispy coating
- 1/2 cup Cornstarch Adds extra crunch
- 1 teaspoon Garlic powder Infuses aroma
- 1 teaspoon Paprika Gives warmth and color
- 1 teaspoon Salt Enhances flavor
- 1/2 teaspoon Pepper Adds spice
For Frying
- Vegetable oil For frying, ensure it's hot enough
Instructions
Marinating Chicken
- In a mixing bowl, combine the chicken strips and buttermilk. Cover and let it marinate for at least 30 minutes, or up to overnight in the fridge.
Preparing Coating
- In another bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
Frying Chicken
- Heat about an inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F.
- Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
- Carefully add the chicken to the hot oil in batches and cook for 4-5 minutes on each side until golden brown and cooked through.
- Transfer the cooked tenders to a paper towel-lined plate to drain off excess oil.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.