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Buttermilk Chicken Tenders (Crispy and Flavorful)

These Buttermilk Chicken Tenders are crispy on the outside, juicy meat, and loved by all ages. Perfect quick chicken which is ready to serve in 20 minutes !

Usually we like fish and chips (as we call it in South-Africa !), and this is a delicious alternative. Serve these Chicken Fingers, with chips (fries) and a salad or two and you are set.

Buttermilk Chicken Tenders

We love chicken tenders and it is also the chicken cut we mostly have in the freezer.

These Chicken Tenders are crispy, juicy, and delicious with an Italian taste. And when they are made with buttermilk, they are even better.

Buttermilk Chicken Tenders

Buttermilk chicken tenders are one of my favorite foods and can be so versatile. They are easy to make, and perfect for a quick weeknight dinner or a fun weekend meal.

Buttermilk is, of course, the secret ingredient that makes these chicken tenders so special. The Buttermilk adds a tangy flavor and helps to tenderize the meat, making it extra juicy and flavorful.

When combined with a crispy coating of Italian seasoned flour (or breadcrumbs), it creates a perfect balance of flavors and textures.

Buttermilk Chicken Tenders

Whether you fry them or bake them in the oven, buttermilk chicken tenders are a crowd-pleaser that everyone will love. With this recipe I actually prefer to fry the Chicken fingers.

What are Buttermilk Chicken Tenders?

As someone who loves fried chicken, I was curious about buttermilk chicken tenders (tenders also known simply as fillets in many countries) when I first heard about them many years ago.

Buttermilk chicken tenders are a type of fried chicken that can be, but not necessarily, marinated in buttermilk before being coated in a seasoned flour mixture and fried until crispy.

The results are a tender and flavorful chicken that is crispy on the outside and juicy on the inside.

Buttermilk is a key ingredient in this recipe as it helps to tenderize the chicken and infuse it with flavor, even though I do not actually marinate the Chicken first.

The acidity in the buttermilk helps to break down the proteins in the chicken, resulting in a more tender and juicy meat. The buttermilk also helps to keep the chicken moist during the frying process, preventing it from becoming dry and tough.

To make buttermilk chicken tenders, you will need chicken tenders, buttermilk, flour, and seasonings such as paprika and Italian dried herbs.

The chicken tenders are first dipped in the buttermilk mixture, then coated in the seasoned flour mixture before being fried until golden brown.

Buttermilk Chicken Tenders

Buttermilk chicken tenders are a popular dish that can be enjoyed as a snack, appetizer, or main course.

It is often served with dipping sauces such as ranch or honey mustard for added flavor. Overall, buttermilk chicken tenders are a delicious and easy-to-make dish that is sure to please any fried chicken lover.

(Scroll down for the full printable recipe card)

How to Make Fried Buttermilk Chicken Tenders

Ingredients

To make fried buttermilk chicken tenders, you will need the following ingredients:

  • 450 grams Chicken Tenders, cut into chunky fingers ( 1 pound )
  • Salt and Black Pepper, to taste
  • 1 cup Buttermilk, in a medium bowl
  • 1 cup Flour
  • 1 tablespoon Paprika
  • 1 tablespoon Italian Dried Herbs
  • Vegetable oil, for shallow frying

Instructions

  1. Preheat oil in a deep fryer or a large pot to 350°F (175°C).
  2. Season the Chicken with the Salt and Pepper.
  3. Combine the Flour, Paprika and Italian Herbs in a medium bowl.
  4. Dip the seasoned Chicken into the Buttermilk and immediately into the Flour mixture.
  5. Shallow fry the Chicken until done – place on paper towel, pat and serve.

These fried Buttermilk Chicken Tenders are perfect for a quick and easy weeknight dinner or as a party appetizer.

The best part is that there’s no need for marinating, making them a great last-minute meal option. Plus, they are not spicy, just gently herbed, so they’re perfect for the whole family to enjoy.

Remember to preheat your oil to 350°F (175°C) before frying the chicken tenders.

This will ensure that they cook evenly and have a crispy exterior. And if you do not have a deep fryer, you can use a large pot or saucepan.

And optionally a candy thermometer to monitor the temperature of the oil.

Overall, these fried  Chicken Tenders are a delicious and easy-to-make meal option that the whole family will love.

More easy Chicken recipes you might like:

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Linda Nortje
These Buttermilk Chicken Tenders are crispy on the outside, juicy meat, and loved by all ages. Perfect quick chicken which is ready to serve in 20 minutes !
5 from 18 votes
Print Recipe
Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 Servings
Calories 453 kcal

Ingredients
  

  • 450 grams Chicken Fillets cut into chunky fingers ( 1 pound )
  • Salt and Black Pepper to taste
  • 1 cup Buttermilk in a medium bowl
  • 1 cup Flour
  • 1 tablespoon Paprika
  • 1 tablespoon Italian Herbs
  • Vegetable Oil for shallow fry

Instructions
 

  • Season the Chicken with the Salt and Pepper
  • Combine the Flour, Paprika and Italian Herbs in a medium bowl
  • Dip the seasoned Chicken into the Buttermilk and immediately into the Flour mixture
  • Shallow fry the Chicken until done – place on paper towel, pat and serve

Notes

  • Serve with chips and a salad or mashed potatoes, corn and a crunchy salad
Nutrition Facts
Buttermilk Chicken Tenders
Serving Size
 
1 Servings
Amount per Serving
Calories
453
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
9
g
Cholesterol
 
98
mg
33
%
Sodium
 
409
mg
18
%
Carbohydrates
 
40
g
13
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Linked up at WEEKEND POTLUCK – Sweet Little Bluebird
Recipe Rating




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Seana Turner

Saturday 9th of August 2014

Yum... that looks delicious. I love the idea of adding the paprika for a touch of spice and color. I want to come and eat at your house:)

Mel@Mellywood's Mansion

Thursday 7th of August 2014

Mm fish and chips but I think your chicken is better. However Samuel has a part time job at a chicken place so I haven't cooked fried chicken in a long time, I bet yours is better.

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