Buttermilk Chicken Tenders

Buttermilk Chicken Tenders


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Try your hand at some delicious, spicy chicken with these crispy chicken tenders! Once you get the hang of it, you’ll never want to order them out again!

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Chicago, IL

Time needed

4 hour preparation + 12 min cooking

Serving Size / Yield

6 servings


  • 2 pounds chicken tenderloins
  • ¾ cup vegetable oil
  • For the marinade:
  • ½ cup buttermilk
  • ¾ teaspoon tabasco sauce
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • 1 ½ teaspoons salt
  • For the breading:
  • 1 ½ cups all purpose flour
  • ¾ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups bread crumbs
  • 1 ½ teaspoons baking powder
  • 2 eggs
  • 2 tablespoons water

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Mix the buttermilk, tabasco, cayenne, garlic powder, and 1 ½ teaspoons salt in a sealable plastic bag. Add the chicken tenders and seal the bag tightly. Place in a bowl (in case of leakage) and refrigerate for at least four hours, preferably overnight.
Make the breading by combining the flour, pepper and 1 teaspoon salt. In another bowl, beat together the eggs and water. Place the bread crumbs in another dish.
Remove the chicken tenders from the marinade and then dredge in the flour mixture, shaking off excess.
Next, dip in the egg, then shake off any excess.
Next, coat completely in breadcrumbs before placing on a lined baking sheet.
In a large skillet, heat the vegetable oil over medium heat. When hot, add the chicken tenders and cook, turning until golden brown.

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