Buttermilk Fried Chicken Tenders Recipe
Crispy, flavorful Buttermilk Fried Chicken Tenders marinated for tenderness and served with a creamy homemade buttermilk ranch dressing. Perfectly seasoned and fried to golden perfection, these chicken tenders are tender inside with a crunchy, spicy coating.
- Prep Time: 15 minutes (plus 4 hours marinating time)
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Marinade
- 1 pound chicken tenderloins
- ¾ cups buttermilk
- ¾ teaspoons kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
Breading
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Buttermilk Ranch Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ tablespoon fresh dill, chopped
- ½ tablespoon fresh chives, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- Kosher salt, to taste
For Frying
- 2–4 cups vegetable oil (for frying)
Instructions
- Prepare the Ranch Dressing: In a large bowl, whisk together mayonnaise, sour cream, dill, chives, garlic powder, black pepper, and lemon juice until smooth and well combined. The mixture will be thick; slowly add buttermilk while whisking to reach desired dipping consistency—about ½ cup buttermilk is ideal. Adjust thickness if needed. Refrigerate in an airtight container for up to one week.
- Marinate the Chicken: In another large bowl, combine buttermilk, kosher salt, black pepper, garlic powder, cayenne, and smoked paprika. Add chicken tenderloins and massage gently to coat all pieces evenly. Cover tightly and refrigerate for at least 4 hours, preferably overnight, to enhance flavor and tenderness.
- Heat the Oil: Pour 2–4 cups vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat over medium-high heat until oil reaches 375°F (190°C). Place a wire rack over a baking sheet nearby to drain cooked chicken.
- Prepare the Breading: On a large plate, mix together all-purpose flour, cornstarch, kosher salt, black pepper, cayenne, smoked paprika, and garlic powder until fully combined.
- Coat the Chicken: Remove chicken tenders from marinade, shaking off excess but leaving them slightly wet for breading to stick. Dredge each tender thoroughly in the flour mixture, pressing lightly to create a textured and clumpy coating.
- Fry the Chicken: Carefully add 3–4 chicken tenders at a time to the hot oil, avoiding overcrowding to maintain temperature. Fry for 7–9 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 160°F (71°C). Remove with tongs and place on the wire rack to drain excess oil. Repeat with remaining tenders.
- Keep Warm and Serve: To keep tenders crispy while frying additional batches, place the wire rack and baking sheet in a 200°F (93°C) oven. Serve the hot, crispy chicken tenders immediately with the homemade buttermilk ranch dressing and enjoy your meal.
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Maintain oil temperature at 375°F to ensure crispy, non-greasy chicken.
- Do not overcrowd the pot when frying to prevent oil temperature drop.
- The buttermilk ranch dressing can be made ahead and refrigerated up to one week.
- Use a thermometer to check chicken’s internal temperature for safety and optimal juiciness.
