Finding a dinner option that both kids and adults will happily eat can feel like an impossible task. Between picky eaters, busy schedules, and the desire to serve something somewhat nutritious, weeknight meals often become a source of stress rather than enjoyment.
That’s where these buttermilk chicken tenders come to the rescue: they’re crispy and satisfying, take less than 30 minutes to make, and always seem to bring smiles to everyone’s faces – even those tough-to-please little ones who normally turn their noses up at dinner.
Why You’ll Love These Chicken Tenders
- Crispy exterior – The combination of flour and panko breadcrumbs creates an incredibly crunchy coating that stays crispy long after cooking.
- Juicy interior – The buttermilk marinade helps keep the chicken super moist and tender, while adding a subtle tangy flavor that makes these tenders extra special.
- Kid-friendly meal – These homemade tenders are always a hit with children, and you’ll feel good knowing exactly what goes into them – no mystery ingredients here!
- Basic ingredients – You probably have most of these pantry staples on hand already, making this an easy recipe to whip up whenever the craving strikes.
- Make-ahead friendly – You can marinate the chicken overnight and prepare the coating mixture in advance, making dinner prep much quicker when you’re ready to cook.
What Kind of Chicken Should I Use?
For chicken tenders, you’ve got a couple of good options at the grocery store. While the recipe calls for mini chicken fillets, you can also use chicken tenderloins (those little strips that come from under the breast) or regular chicken breasts cut into strips. If you’re using chicken breasts, try to cut them against the grain into pieces about 1-inch wide – this helps keep them tender after cooking. Just make sure your chicken is fresh and hasn’t been previously frozen, as this can affect how well it holds the breading. For the most even cooking, let your chicken come to room temperature for about 20 minutes before you start breading it.
Options for Substitutions
Need to make some swaps? Here’s what works well in this chicken tender recipe:
- Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes until slightly thickened. Plain yogurt thinned with a bit of milk also works great.
- Panko breadcrumbs: Regular breadcrumbs can replace panko, though the coating won’t be quite as crispy. You can also crush corn flakes or even potato chips for a different but equally crunchy coating.
- Mini chicken fillets: You can cut regular chicken breasts into strips, or use chicken thighs cut into similar-sized pieces. Just make sure the pieces are even in thickness for consistent cooking.
- Frying oil: Any neutral oil with a high smoke point works well – try vegetable, canola, or peanut oil. Avoid olive oil as it’s not great for high-heat frying.
- Paprika: Regular paprika can be swapped with smoked paprika for a deeper flavor, or cayenne pepper if you want to add some heat (use less though – it’s spicier!).
Watch Out for These Mistakes While Frying
The biggest mistake when making chicken tenders is not letting them marinate long enough – give those fillets at least 4 hours (or ideally overnight) in the buttermilk mixture to ensure they stay juicy and tender after frying. Another common error is overcrowding the pan, which causes the oil temperature to drop and results in greasy, soggy tenders – instead, fry in small batches with plenty of space between pieces. The oil temperature is crucial too – if you don’t maintain it at 350°F (175°C), your tenders will either end up undercooked in the middle or burnt on the outside, so use a thermometer to keep it steady. For extra crispy results, let the coated tenders rest on a wire rack for 5-10 minutes before frying, which helps the coating stick better and creates that perfect crunchy exterior.
What to Serve With Chicken Tenders?
These crispy chicken tenders are super versatile and pair well with all kinds of sides that’ll make your meal complete. For a classic fast-food style dinner, serve them with crispy french fries or sweet potato fries and your favorite dipping sauces like honey mustard, ranch, or BBQ sauce. If you’re trying to add some veggies to the mix, a simple coleslaw or a fresh garden salad makes a perfect side dish that balances out the richness of the fried chicken. For a fun family dinner, set up a DIY dipping station with different sauces and let everyone customize their plate with sides like mac and cheese, corn on the cob, or potato wedges.
Storage Instructions
Keep Fresh: Once your chicken tenders have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them crispy.
Freeze: These tenders freeze really well! Let them cool completely, then place them on a baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer bag or container and they’ll keep for up to 3 months. This is great for busy weeknight meals!
Reheat: To get back that crispy coating, pop them in the oven at 375°F for about 10-15 minutes, or until heated through. You can also use an air fryer for 5-7 minutes at 375°F. I’d skip the microwave since it tends to make them soggy – trust me, the extra few minutes in the oven are worth it!
| Preparation Time | 30-120 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-140 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2900
- Protein: 150-180 g
- Fat: 130-160 g
- Carbohydrates: 180-220 g
Ingredients
- 2 pounds mini chicken fillets (around 18 pieces)
- Oil for frying
- 1 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 cup plain flour
- 1 cup panko crumb
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Step 1: Marinate the Chicken Tenders
In a large bowl, combine the buttermilk with a sprinkle of salt and pepper.
Add the chicken tenders to this buttermilk mixture, ensuring they are well-coated.
Give everything a quick mix, then cover the bowl with plastic wrap.
Chill the marinated chicken in the refrigerator for at least 30 minutes, and up to 2 hours for enhanced flavor and tenderness.
Step 2: Prepare the Coating Mixture
While the chicken is marinating, prepare the coating.
In a shallow dish, combine flour with panko breadcrumbs and your preferred seasonings.
Mix well to ensure even distribution of flavors throughout the coating mixture.
Step 3: Coat the Chicken Tenders
Once the marinating time is complete, remove each chicken tender from the buttermilk, allowing any excess liquid to drip off.
Dip each tender into the flour mixture, pressing down gently so the coating adheres well.
Shake off any excess coating before moving on to the frying step.
Step 4: Heat the Oil for Frying
In a dutch oven, heat about 3 inches of oil.
The oil should reach a temperature of 350°F/180°C.
Ensure the oil is sufficiently hot before adding the chicken to avoid soggy results.
Step 5: Fry the Chicken Tenders
Carefully place the coated chicken tenders into the hot oil, dropping them away from you to prevent splattering.
Fry the tenders in batches to avoid overcrowding the pan, cooking each batch for 5-6 minutes or until they are golden brown.
Make sure the internal temperature of each tender reaches 165°F/74°C to ensure they are fully cooked.
Step 6: Drain and Serve
Once the chicken tenders are cooked, remove them from the oil and drain on a wire rack or paper towels to get rid of excess oil.
Serve the crispy chicken tenders hot, accompanied by your favorite dipping sauce and a side of fries for a complete meal.