Crispy Buttermilk Chicken Tenders

These homemade chicken tenders are super crispy while still being juicy and tender on the inside! The batter is seasoned with spices and dredged in buttermilk for maximum flavor. Don’t forget to pair with a hot honey sauce for dipping!

Inspiration for this recipe came after a trip to Cane’s. I tried the tenders without the sauce and they had absolutely no flavor. Not a speck of seasoning to be found! I knew I needed to recreate the classic chicken recipe at home that were packed with flavor and an optional sauce on the side for dipping. This recipe doesn’t even need an egg wash which is super convenient if you are in a time crunch! 

After doing some research, it seems like Cane’s purposefully seasons their chicken lightly because the sauce is supposed to be the star. This really comes down to whether or not you prefer to eat chicken with your sauce or sauce with your chicken. I think chicken tenders themselves should have more than just salt and pepper in the batter but maybe that’s just me? And don’t get me wrong, on a rare occasion, I will eat Cane’s because the sauce is super delicious. Try this buttermilk chicken tenders recipe and let me know what you think! The hot honey sauce is optional but definitely is a nice twist to your normal tenders! This recipe is easy enough to make on those busy weeknights too! 

Ingredients for Crispy Buttermilk Chicken Tenders

Chicken tenderloins: You can cut your own from skinless chicken breasts or buy the ones pre-cut in your grocery store’s meat section!

Seasonings: I added a mixture of garlic powder, onion powder, paprika, and cayenne for extra kick of spice!

Buttermilk: This is key for juicy meat and to get that crispy exterior!

All Purpose Flour: All purpose flour will be the base of the crispy breading in this recipe!

How to make Crispy Buttermilk Chicken Tenders

• Combine the buttermilk, seasonings, and jalapeño juice together in a large bowl. Add your chicken tenderloins and and let them sit in the buttermilk marinade for at least 30 minutes or even until the next day for more flavor. 
• Heat up your vegetable oil (can use canola oil or olive oil as well) to about 350 degrees F in a deep pan or dutch oven. 
• Add the flour to a shallow bowl and add the same seasonings that you added to the marinade. 
• Take the chicken from the marinade, dip it into the flour, then back into the marinade and into the flour again. Make sure some of the buttermilk mixture drips into the flour mixture. This will create a flour dredge and makes extra crispy chicken tenders. 
• Repeat with all tenders then let them sit until the hot oil comes up to temperature. 
• Fry the coated chicken tenders in batches on medium-high heat for 5-7 minutes, flipping 2-3 times throughout. Make sure they are in a single layer with lots of room in between for maximum crispiness! They should be golden brown and crispy and have an internal temperature of at least 165 degrees F. Use an instant read thermometer for best results! 
• Place chicken on a large plate lined with paper towels or a cooling rack to drain the excess oil and keep them crispy while you make the hot honey sauce.
• On medium high heat, combine the honey, your favorite hot sauce, and butter until bubbly. Reduce the heat and continue to stir until a thick sauce forms.
• Add the sauce to a separate bowl. Toss the chicken in the sauce or dip and enjoy! 

Feel free to use your favorite dipping sauce with these chicken strips! You can even pair it with maple syrup and waffles for brunch! Store leftovers in an airtight container in the fridge for up to 3 days after. Reheat in the oven or air fryer to keep them crispy! Please be sure to leave a five star rating below if you loved this recipe and check out my Instagram for more easy recipes! As always, poftă bună!