These amazing Battered Chicken Tenders are marinated in a killer blend of seasoned flour, plus tangy buttermilk. Then they're pan-fried until crispy outside and beautifully tender inside!
Who doesn't love a plate of crispy and flavorful chicken tenders?
Whether you're hosting a game night, planning a family dinner, or simply craving some comfort food, battered chicken tenders are often my family's first choice.
One of our favorite way to serve them up is in these Buttermilk Battered Chicken Tenders!
They're coated in seasoned flour with paprika, oregano and cumin, and then dipped in tangy buttermilk.
Next, they're pan-fried on the stovetop until they're crispy and crunchy on the outside, and succulent and tender inside!
So simple, but sooooo tasty!
We love serving them up for dinner with side dishes like Spicy Air Fryer Potato Wedges or Gruyere Au Gratin Potatoes.
For a game day or party, we pile them high and serve them up with dips, like Mexican Ranch Dip, or even a zesty Lime Crema!
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Why You Should Make This Recipe
- Making chicken tenders from scratch allows you to control the quality of ingredients and customize the flavors according to your preferences. Enjoy the satisfaction of creating a delicious meal from start to finish.
- Switch up your spices to make your own version.
- Whether you're cooking for your family or hosting a gathering, battered chicken tenders are guaranteed to be a hit. Their universal appeal makes them a favorite among kids and adults alike.
- These chicken tenders are incredibly versatile. They can be served as a main dish, tucked into a sandwich or wrap, or even used as a topping for salads or pizzas. The possibilities are endless!
- Indulge in the nostalgic comfort of biting into a crispy, golden-brown chicken tender. The combination of the crunchy exterior and juicy chicken is pure bliss.
Ingredients
- Chicken Breasts: Tender and juicy, chicken breasts are the star of this recipe. They'll need to be cut into strips to make 'tenders'.
- All-Purpose Flour: A versatile ingredient used in the dry batter mixture to coat the chicken tenders.
- Garlic Powder: Adds a savory and aromatic flavor to the batter.
- Smoked Paprika: Infuses a subtle smoky note into the chicken tenders.
- Dried Oregano: Brings a hint of earthy and herbaceous flavor to the batter.
- Ground Cumin: Adds warmth and depth of flavor to the chicken tenders.
- Salt and Black Pepper: Enhances the overall taste of the dish.
- Buttermilk: The secret ingredient that ensures moist and tender chicken tenders.
- Eggs: Along with the buttermilk, eggs help bind the batter and create a crispy coating.
- Vegetable Oil: Used for frying the chicken tenders to golden perfection.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this buttermilk battered chicken tenders recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Cut the chicken breasts into strips (tenders).
In a shallow bowl, whisk together the all-purpose flour, garlic powder, paprika, cumin, oregano, salt, and black pepper.
In a separate bowl, whisk together the buttermilk, and eggs until well combined.
Heat vegetable oil in a large skillet or frying pan over medium heat. You want enough oil to cover the bottom of the pan by about ½ inch.
Take one chicken tender at a time and dip it into the dry batter mixture, coating it evenly. Shake off any excess flour.
Dip the coated chicken tender into the wet batter mixture, making sure it's fully coated.
Carefully place the battered chicken tender into the hot oil. Repeat the process with a few more tenders, making sure not to overcrowd the pan.
Cook the chicken tenders for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken tenders from the pan with metal tongs and place them on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining chicken tenders, adding more oil to the pan if necessary.
Serve the stovetop battered chicken tenders hot with your favorite dipping sauce, such as barbecue sauce, honey mustard, or ranch dressing.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dry batter mixture for a spicy twist.
- Cheesy Delight: Incorporate grated Parmesan or cheddar cheese into the dry batter mixture to create a cheesy coating on the chicken tenders.
- Herb Infusion: Experiment with different herbs like thyme, rosemary, or basil by adding them to the dry batter mixture for a fragrant and flavorful twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
Recipe Tips
- Ensure Proper Oil Temperature: To achieve perfectly crispy chicken tenders, make sure the oil is heated to the right temperature before frying. Use a thermometer to monitor the oil, aiming for a temperature of around 350°F (175°C).
- Avoid Overcrowding the Pan: Fry the chicken tenders in batches, making sure not to overcrowd the pan. Overcrowding can lower the oil temperature and result in less crispy tenders.
- Shake Off Excess Flour: After coating the chicken tenders in the dry batter mixture, shake off any excess flour. This will prevent the tenders from becoming clumpy when dipped in the wet batter.
- Use Tongs for Safe Handling: When transferring the cooked chicken tenders from the pan, use metal tongs. They provide a secure grip and help drain excess oil.
FAQ
While baking the chicken tenders can result in a healthier option, it may not achieve the same level of crispiness as frying. If you choose to bake them, preheat the oven to 425°F (220°C) and bake for approximately 20-25 minutes, flipping halfway through.
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📖 Recipe
Battered Chicken Tenders
Equipment
- bowl
- Skillet
Ingredients
- 1 ½ pounds chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buttermilk
- 2 eggs
- vegetable oil (for frying)
Instructions
- Cut the chicken breasts into strips (tenders).
- In a shallow bowl, whisk together the all-purpose flour, garlic powder, paprika, cumin, oregano, salt, and black pepper.
- In a separate bowl, whisk together the buttermilk, and eggs until well combined.
- Heat vegetable oil in a large skillet or frying pan over medium heat. You want enough oil to cover the bottom of the pan by about ½ inch.
- Take one chicken tender at a time and dip it into the dry batter mixture, coating it evenly. Shake off any excess flour.
- Dip the coated chicken tender into the wet batter mixture, making sure it's fully coated.
- Carefully place the battered chicken tender into the hot oil. Repeat the process with a few more tenders, making sure not to overcrowd the pan.
- Cook the chicken tenders for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken tenders from the pan with metal tongs and place them on a paper towel-lined plate to drain any excess oil.
- Repeat with the remaining chicken tenders, adding more oil to the pan if necessary.
- Serve the stovetop battered chicken tenders hot with your favorite dipping sauce, such as barbecue sauce, honey mustard, or ranch dressing.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Dina and Bruce
These are killer! The cumin gave them a great flavor! Yum!
Andrea
They were good. I cooked them in the deep fryer and they were very crispy.
Betty
These were so good! I loved the coating, and I love how crispy they are.
Tara
Oh yum! These chicken tenders were so good, especially with the addition of the tangy buttermilk.
Suzana
My family devoured them! Brought them to a family cookout with a big dish of ranch dip.
Kelly Marks
really liked this recipe. the spices worked well together without anything being overwhelmed. there was too much leftover egg and buttermilk so I think that could have been reduced but I Will be
making this again.
thanks so much for the recipe