How to Make Homemade Chicken Strips With Flour and Buttermilk

Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients, and the result is better than what you get at a restaurant! Here I am sharing chefs' secrets so you can make these golden, juicy, crunchy, and delicious chicken tenders at home!

There's no better way to make fried chicken tenders than marinating them in buttermilk. Allowing the chicken tenders to soak up all of the buttermilk will make the meat juicy and tender. The chicken is then coated in a simple and easy flour panko mixture for a perfectly crispy and golden brown crunch!

This is the ultimate recipe for breaded chicken tenders, chicken strips, or chicken fingers. Whatever you wanna call them, it's perfect, I promise.

Why Soak in Buttermilk?

1. Soaking chicken in buttermilk acts like a brine. It tenderizes the chicken as it contains a little bit of acid so the meat won't be tough as opposed to marinating in harsher acids such as vinegar and lemon juice. Buttermilk also contains enzymes that help break down the protein in the chicken to make it tender.
2. It allows the breading stick very well to the chicken, and therefore, result in the crunchiest fried chicken tenders.
3. It helps lock in all of the moisture in the meat, so your chicken tenders will be juicy and never dry!

The Ingredients

Here's what you need to make the best homemade chicken tenders:

• Chicken tenderloins: Use fresh chicken tenders, or frozen tenders that are thawed in the fridge overnight. I recommend that you remove the tendons that are attached to the meat. If you can't find chicken tenders, you can use chicken breasts and slice each into 4 strips.
• Buttermilk: A key ingredient in this recipe to marinate and tenderize the chicken.
• Salt and pepper: Added to the buttermilk to deeply season the chicken as it's marinating.

• Flour: No fancy flour is needed here, just use all-purpose flour.
• Panko breadcrumbs: To add crunch to the chicken.
• Seasonings: These are added to the flour bread crumb mixture, and include paprika, garlic powder, salt and pepper.
• Oil for frying: I like to use peanut oil, canola, or vegetable oil.

Complete list of ingredients and amounts can be found in the recipe card below.

How to Make Crispy ButterMilk Chicken Tenders

1. In a large bowl, combine the buttermilk with salt and pepper.
2. Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.

1. In a shallow dish, combine the flour with panko, and seasonings.
2. Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture. Press the chicken into the flour, lightly shake off any excess and fry.
3. To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter. Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature reaches 165°F/74°C.
4. Drain the crispy chicken tenders on a wire rack or paper towels and serve with a dipping sauce and fries.

Top Tips

• Soak the Chicken. You really need to soak the chicken in buttermilk for at least 30 minutes for tender and moist chicken. The buttermilk not only tenderizes the chicken, but also adds flavor.
• Add Some Heat. If you like hot chicken, add about 1 tablespoon of hot sauce to the buttermilk mixture.
• The Oil Temperature Must be Consistent. When you drop the chicken in the hot oil, the temperature will drop a little, that's why I recommend frying in small batches. You also don't want it to rise too much as the chicken will become too brown and still be raw on the inside.
• Use a Kitchen Thermometer. You will need a thermometer to make sure that the temperature of the oil is correct, and to check the doneness of the chicken. You can either use a sturdy fancy thermometer like this one, but a cheaper one will work just fine.
• Serve with Sauce and Fries. Fried chicken tenders must be paired with a sauce and fresh fries. Go for honey mustard sauce, Cane's sauce, or fry sauce. I also know how to make perfect French fries, and I recently shared the recipe for it. To season the fries, try my French fry seasoning, it's amazing!
• You can freeze the tenders for later. Cook the chicken tenders as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.

Frequently Asked Questions

What does buttermilk do to chicken?

The buttermilk tenderizes the chicken as it contains acid so the meat won't be tough as opposed to marinating in harsher acids such as vinegar and lemon juice. It contains enzymes that help break down the protein in the chicken to make it tender. And it also somewhat seasons the chicken.

What can I substitute buttermilk with?

If you don't have buttermilk on hand, you can use milk and add 1 teaspoon of lemon juice per 1 cup of milk.

How long can you marinate chicken in buttermilk?

Marinating chicken in buttermilk or any other type of dairy such as yogurt, overnight, is ideal. However, if you leave it for longer than that, you'll end up with tough or mushy chicken instead of tender chicken. So I usually marinate chicken for at least 30 minutes, but maximum overnight (around 8-12 hours). However, chicken tenders are small so I don't recommend marinating for over 2 hours.

Can I leave chicken in buttermilk for 3 days?

I don't recommend leaving the chicken in buttermilk for too long, as the acid/enzymes will change the texture of the chicken and make it mushy.

Can I bake the tenders?

Yes! The texture will be a little different, but the chicken will still turn out crispy and delicious. In fact, I have an oven baked chicken tenders recipe that you should check out.

For more delicious chicken tender recipes, try my garlic butter chicken tenders, air fryer chicken tenders, grilled chicken tenders, or Instant Pot chicken tenders.

And if you're looking for a whole meal that uses chicken tenders, try my Olive Garden Copycat Chicken Scampi, it's one of my all-time favorite dinners!

I know that you will love this family-friendly and kid approved recipe! Don't forget to pin and share it for others to enjoy as well!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients.

6 servings

Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients.

• ▢ 2 pounds chicken tenderloins about 18 in total
• ▢ oil for frying

For the marinade

• ▢ 1 cup buttermilk
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper

For the breading

• ▢ 1 cup all-purpose flour
• ▢ 1 cup panko breadcrumbs
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon paprika

• In a large bowl, combine the buttermilk with salt and pepper.

• Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.

• In a shallow dish, combine the flour with panko, and seasonings.

• Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.

• Press the chicken into the flour, lightly shake off any excess and fry.

• To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.

• Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.

• Drain on a wire rack or paper towels and serve with a dipping sauce and fries.

1. If you can't find chicken tenders, you can use chicken breasts that are sliced into strips.
2. You really need to soak the chicken in buttermilk for at least 30 minutes and up to 2 hours for tender and moist chicken.
3. If you like hot chicken, add about 1 tablespoon of hot sauce to the buttermilk mixture.
4. When you add chicken in the hot oil, the temperature will drop a little, that's why I recommend frying chicken in small batches. You also don't want it to rise too much as the chicken will become too brown and still be raw on the inside. I recommend using a kitchen thermometer to check the temperature of the oil and doneness of the chicken (must reach 165°F/74°C).
5. Freezing. Cook the chicken tenders as directed in the recipe, allow them to cool down completely then place in a freezer bag and freeze for up to 3 months.

Serving: 3 tenders , Calories: 311 kcal , Carbohydrates: 26 g , Protein: 37 g , Fat: 5 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 99 mg , Sodium: 1062 mg , Potassium: 650 mg , Fiber: 1 g , Sugar: 2 g , Vitamin A: 248 IU , Vitamin C: 2 mg , Calcium: 57 mg , Iron: 2 mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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How to Make Homemade Chicken Strips With Flour and Buttermilk

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