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Crunchy Fried Chicken Tenders

Featured in: Snacks and Appetizers for Every Gathering

These chicken strips are marinated in seasoned buttermilk for 4 hours to tenderize and flavor the meat. Adding buttermilk to the flour gives the coating a delightful crunch when fried. They cook quickly, just a few minutes on each side. Serve them with coleslaw or fries for dinner, or as an appetizer with dips. They can be made ahead and frozen for easy meals later on.
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Updated on Wed, 07 May 2025 18:24:41 GMT
Golden fried chicken served with dipping sauce on a plate. Pin it
Golden fried chicken served with dipping sauce on a plate. | tastefullyrecipe.com

Crunchy, moist buttermilk chicken strips with that amazing snap you crave might just be the top comfort dish ever. The trick comes from soaking in buttermilk that softens the chicken while adding slight tanginess and flavor. When rolled in seasoned flour and fried until golden, these strips form an amazing outer layer that breaks apart with every bite while keeping the inside super juicy.

I first whipped these strips up during a really tough week with my little one, who was stuck in a super fussy eating stage. Seeing her face light up when she chomped into that first perfectly crunchy strip made all the work worthwhile. What began as a peace offering to my picky kid has turned into the meal my family asks for most often.

Flavorful Marinade Breakdown

  • Buttermilk: Its natural acids soften the chicken proteins, making it tender but not mushy.
  • Paprika: Brings mild sweetness and lovely color to the mix.
  • Garlic powder: Gives aromatic taste that spreads completely through.
  • Cayenne pepper: Adds mild warmth without being too spicy.
  • Kosher salt: Melts nicely and flavors the meat all the way through.
  • Black pepper: Freshly ground adds more complex taste.

Cooking Steps

Soak The Chicken:
Mix chicken strips with buttermilk, paprika, garlic powder, cayenne pepper, and kosher salt in a big ziplock bag. Close it up and squish everything together. Cool in the fridge at least 4 hours, but better overnight.
Mix The Breading:
Blend flour, baking powder, kosher salt, black pepper, garlic powder, and paprika in a flat dish. Add a splash of buttermilk to make little lumps for extra crunch.
Coat The Chicken:
Take strips from the marinade, let them drip a bit, then push them into the flour mix until totally covered.
Warm The Oil:
Pour vegetable oil in a Dutch oven or pan about ¾-inch deep. Heat until it reaches 350°F.
Cook Till Golden:
Fry strips in small groups, about 3 minutes each side until golden brown. Make sure they reach 165°F inside.
Let Them Cool:
Let strips sit for 2-3 minutes to stay crunchy and let juices settle inside.

I found my love for making these strips after eating at a restaurant where I paid almost twenty bucks for chicken that wasn't as tasty as what I now cook at home. My family can't get enough of them on movie nights, with all kinds of dipping sauces.

A bowl of fried chicken with a dipping sauce. Pin it
A bowl of fried chicken with a dipping sauce. | tastefullyrecipe.com

Extraordinary Chicken Strips

The lactic acid in buttermilk slowly breaks down proteins, making chicken super tender. Adding baking powder to the coating forms tiny air pockets, creating a crunchier outside. When fried at just the right temp, the coating quickly seals, keeping extra oil from soaking in.

Ways To Enjoy

Put these strips on toasted soft buns with honey mustard, wrap them up with lettuce and ranch, or cut them up for pasta dishes. Make a fun family dinner board with different dips and veggie sticks for everyone to enjoy.

Fun Variations

For a down-home twist, splash hot sauce in the marinade and mix some cornmeal with the flour. Need gluten-free strips? Try a one-to-one gluten-free flour mix with xanthan gum. Add some fresh herbs for more smell or try smoked paprika for stronger flavor.

Storing Extras

Keep cooled strips in one layer on a paper towel-covered plate, loosely wrapped with foil. They'll stay good in the fridge up to 3 days. Warm them on a wire rack in a 375°F oven for 10 minutes to make them crunchy again. Don't use the microwave - it makes them soft.

A plate of fried chicken with a glass of beer. Pin it
A plate of fried chicken with a glass of beer. | tastefullyrecipe.com

These buttermilk fried chicken strips show comfort food at its best. Every mouthful gives you the perfect mix of crunch and juiciness. After years of tweaking and trying, I'm proud knowing this recipe makes strips good enough to be the most wanted meal in my house.

Frequently Asked Questions

→ Can I substitute chicken breasts instead of tenderloins?
Absolutely! Cut boneless breasts into strips about 1 inch wide. They might need a little more time to cook fully if they're thick.
→ Don't have buttermilk? What should I use?
No problem! Add a tablespoon of lemon juice or vinegar to one cup of regular milk. Let it sit for 5–10 minutes to thicken slightly.
→ How can I tell when the oil is ready for frying?
You want the oil to be around 350°F. If you don't have a thermometer, toss in a small bread chunk—it should sizzle and brown within a minute.
→ Is it possible to bake these instead of frying?
Yep! They'll be less crispy, but baking works. Use a wire rack over a baking sheet at 400°F for 15–20 minutes, flipping halfway.
→ Which dips go best with crispy chicken strips?
Try honey mustard, barbecue sauce, ranch, buffalo sauce, or even spicy mayo like sriracha mayo!
→ How long can I keep leftovers in the fridge?
Store them in a closed container for up to 3 days. To regain some crunch, warm them in a 350°F oven for about 10–15 minutes.

Crispy Chicken Tenders

Crispy on the outside and juicy inside, these chicken tenders get their flavor and texture from a seasoned buttermilk soak and frying.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

→ For Marinating

01 2 lbs chicken tenders
02 1 cup of tangy buttermilk
03 1½ tsp salt
04 ¼ tsp garlic powder
05 ¼ tsp paprika
06 ¼ tsp cayenne

→ For Coating

07 1½ tsp baking powder
08 1½ cups plain flour
09 ¾ tsp paprika
10 ¾ tsp garlic powder
11 1 heaping tsp salt
12 ¾ tsp ground black pepper
13 3 tbsp buttermilk drizzle

→ For Frying

14 3-4 cups of vegetable oil for cooking

Instructions

Step 01

Add the chicken tenderloins, buttermilk, spices, and salt into a big zip-top bag. Squeeze out the air, and seal it. Gently knead the contents so everything gets coated nicely. Set the bag in a bowl (just in case it leaks!) and tuck it in the fridge for at least a few hours or overnight to let the flavors really sink in.

Step 02

In a big bowl, whisk together the flour, baking powder, salt, spices, and pepper. Add the buttermilk a little bit at a time and lightly stir it in with a fork. You want delicious crumbly lumps to form as these make the chicken extra crunchy.

Step 03

Cover a baking sheet with foil to keep cleanup simple. Take a few marinated chicken pieces out, shake off excess liquid, and dredge them in the coating mix, pressing firmly so the crispy bits stick. For less mess, use one hand to grab wet chicken and the other for dry breading. Lay the coated chicken on the prepared sheet in a single layer.

Step 04

Line another baking sheet with a few sheets of paper towels to soak up grease. Fill a tall pot or skillet with oil, about three-quarters of an inch deep. Warm the oil over medium-high—it's ready when it shimmers or bread cubes sizzle when tossed in. Using tongs, carefully drop a few tenders in the hot oil, but don't crowd the pot. Fry both sides until nicely browned. Remember, chicken looks paler in the oil. Move finished tenders to your paper-towel-lined tray. Adjust heat between batches, if needed.

Step 05

These juicy, golden tenders are best served right away while still warm! Pair them with your go-to dips.

Notes

  1. These irresistible chicken tenders are packed with flavor from the buttermilk marinade and fried to a perfectly crunchy crust.
  2. Oil can be tricky—chicken may appear lighter while frying. Pull a piece out and place it on paper towels to double-check the color.
  3. Leftovers freeze beautifully for up to 3 months. Reheat straight from the freezer by warming them in a 350°F oven on a rack over a tray, flipping once midway through cooking.

Tools You'll Need

  • Big zip-lock bag
  • Mixing bowl, large enough for coating.
  • Oven trays or baking sheets
  • Absorbent paper towels
  • Deep-sided frying pot
  • Tongs for handling hot food
  • Oil thermometer (optional, for accuracy)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses dairy (buttermilk)
  • Includes gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 925
  • Total Fat: 51 g
  • Total Carbohydrate: 75 g
  • Protein: 41 g