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A close-up shows crispy, golden-brown Spicy Buttermilk Chicken Tenders piled on a plate, tempting the viewer with their delicious texture.

Ultimate Spicy Buttermilk Chicken Tenders

These Spicy Buttermilk Chicken Tenders are incredibly juicy and flavorful, thanks to a buttermilk marinade and a perfectly balanced spice blend. They're coated in a crispy, crunchy breading and fried to golden perfection, making them a delicious alternative to takeout.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into tender strips
  • 2 cups buttermilk
  • 2 tablespoons hot sauce such as Frank's RedHot
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • Vegetable oil or canola oil, for frying

Equipment

  • Large bowl
  • Whisk
  • Shallow dish or baking pan
  • Wire rack
  • Large, heavy-bottomed pot or deep fryer
  • Thermometer
  • Paper towels
  • Tongs

Method
 

  1. In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
  2. Add the chicken tender strips to the buttermilk marinade, ensuring they are fully submerged.
  3. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor and tenderness.
  4. In a shallow dish or baking pan, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, black pepper, and salt. Make sure everything is evenly distributed.
  5. Remove the chicken tenders from the buttermilk marinade, allowing any excess buttermilk to drip off.
  6. Dredge each chicken tender in the flour mixture, pressing firmly to ensure it's fully coated.
  7. (Optional: For a thicker, crispier coating, dip the dredged chicken back into the buttermilk marinade and then dredge again in the flour mixture.)
  8. Place the dredged chicken tenders on a wire rack. Let them rest for about 10-15 minutes, this will help the coating adhere better during frying.
  9. Pour vegetable oil or canola oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches.
  10. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  11. Carefully add the chicken tenders to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy tenders.
  12. Fry for 4-5 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
  13. Remove the fried chicken tenders from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  14. Serve the Spicy Buttermilk Chicken Tenders immediately while they are hot and crispy.
  15. Enjoy them on their own, with your favorite dipping sauces (ranch, honey mustard, barbecue sauce, etc.), or as part of a meal with sides like coleslaw, fries, or mashed potatoes.

Notes

Don't skip the marinade for juicy and flavorful tenders. Control the heat by adjusting the cayenne pepper. Avoid overcrowding the pot when frying to maintain oil temperature and ensure even cooking. Use a thermometer to ensure the chicken is cooked through. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer at 350°F (175°C) for 5-10 minutes for best results. For a gluten-free option, use gluten-free flour. For an air fryer version, cook at 400°F (200°C) for 12-15 minutes, flipping halfway through.