Save My college roommate Sarah grew up in Nashville and swore by her grandmother's fried chicken method. I was skeptical the first time she made these tenders in our tiny apartment kitchen, but one bite changed everything. The buttermilk makes the chicken impossibly tender while that double coating creates crunch that echoes through the whole room when you bite into it. Now whenever I make these for friends, they disappear before they even hit the table.
Last summer my nephew asked me to teach him how to cook before heading off to his first apartment. We made these tenders together three times that week. He called me last week to say these are the only thing his roommates request for dinner now. There is something incredibly satisfying about watching someone master that perfect golden brown crust and realize they can make restaurant food at home.
Ingredients
- Chicken tenders: I prefer buying actual tenders over cutting breasts, they stay more tender and cook evenly
- Buttermilk: This is not optional, the acidity tenderizes the meat and creates that distinct flavor you cannot fake
- Flour: All purpose works perfectly here, do not bother with bread flour, it gets too tough
- Baking powder: The secret ingredient that makes the coating extra puffy and light
- Vegetable oil: Canola or peanut oil both work beautifully for high heat frying
Instructions
- Marinate the chicken:
- Whisk the buttermilk with all those spices until everything is dissolved, toss in the chicken, then walk away for at least two hours. The longer it sits, the more tender and flavorful it becomes.
- Prep the coating station:
- Mix the flour with your seasonings in a shallow dish so you have plenty of room to work. Get a plate ready for the coated pieces.
- Coat the tenders:
- Let excess marinade drip off each piece, then press them firmly into the flour mixture. Really work it in there so every surface is covered.
- Heat your oil:
- Pour in enough oil to reach about two inches up the side of your pan. Use a thermometer to hit 350 degrees, or test with a wooden chopstick, when bubbles form around it you are ready.
- Fry in batches:
- Cook just a few pieces at a time for about four minutes per side. You want them golden brown and the internal temp should reach 165 degrees.
- Drain and serve:
- Let them rest on a wire rack so the bottom stays crispy. Serve them while they are still hot and ridiculously crunchy.
Save My dad claims he does not like fried food, but he ate six of these the first time I made them for Sunday dinner. He stood at the counter picking at them as they came out of the oil, pretending to help me taste for seasoning. By dinner time half the platter was gone and we just laughed about it over salads.
Making These Ahead
You can marinate the chicken up to twenty four hours before cooking, which actually makes them even better. The coating needs to happen right before frying, otherwise it gets soggy and will not adhere properly. If you want to serve a crowd, set up an assembly line with one person coating while another fries.
What To Serve With Them
Mashed potatoes are classic but coleslaw brings the perfect acid to cut through all that richness. I love roasted green beans on the side too, something fresh and bright. For dipping sauces, honey mustard is essential but a spicy ranch never hurt anybody.
Oil Temperature Matters
Too cold and your chicken will be greasy, too hot and the outside burns before the inside cooks. If you do not have a thermometer, watch how the chicken bubbles when you put it in. Vigorous bubbling means perfect heat, weak bubbling means your oil is too cool. Adjust your flame as needed.
- Let the oil come back to temperature between batches
- Never leave hot oil unattended, not even for a second
- Store used oil properly if you plan to reuse it
Save There is something about homemade fried chicken that makes people feel taken care of. These tenders have become my go to for birthdays, bad days, and everything in between.
Questions & Answers
- → How long should chicken marinate in buttermilk?
Marinate chicken tenders for at least 2 hours, up to overnight, for optimal tenderness and flavor infusion.
- → What oil temperature is best for frying?
Maintain oil at 350°F (175°C) to ensure even cooking and a crispy exterior without absorbing excess grease.
- → Can this method achieve extra crunch?
Yes, double dipping chicken in buttermilk and flour before frying creates a thicker, crunchier crust.
- → What spices enhance the coating flavor?
Paprika, garlic powder, onion powder, salt, pepper, and baking powder blend for a balanced, flavorful crust.
- → How to tell chicken is cooked through?
Fry until golden brown, about 3-4 minutes per side, ensuring internal temperature reaches 165°F (74°C).