If you’re craving something that’s crispy, flavorful, and packed with a little spicy kick, then you’ve got to try this Crispy Chicken Tenders with Buttermilk and Hot Sauce Recipe. These golden tenders offer the perfect balance of juicy chicken enveloped in a crunchy, seasoned crust that’s been soaked in a wonderfully tangy buttermilk and hot sauce bath. Whether it’s for a casual weeknight dinner or a fun party appetizer, this recipe will quickly become one of your go-to favorites that delivers incredible taste with every bite!
Ingredients You’ll Need
Getting the perfect crispy chicken tenders doesn’t require a long list of ingredients. Each one plays a crucial role, from tenderizing the chicken to creating that irresistible crunch and vibrant flavor that makes this dish sing.
- 1 ½ cup all-purpose flour: Provides the crispy, golden coating that’s essential for texture.
- 1 teaspoon garlic salt: Adds deep, savory notes to elevate the flavor.
- ½ teaspoon coarse sea salt: Enhances the overall seasoning without overpowering.
- 1 teaspoon coarse black pepper: Introduces a subtle heat and complexity.
- 1 teaspoon paprika: Offers a smoky, slightly sweet color and richness.
- ½ teaspoon onion powder: Brings a gentle depth and aromatic sharpness.
- 1 ½ cups buttermilk: Tenderizes and adds tangy moisture to the chicken.
- 1 teaspoon Cholula or Tabasco hot sauce: Gives a bright, spicy kick that wakes up your taste buds.
- 1 ½ pounds chicken tenders (about 10 tenders): The star of the show, juicy and perfectly portioned.
- Vegetable oil or shortening (at least 4 cups): For deep frying to achieve that crave-worthy crispiness.
How to Make Crispy Chicken Tenders with Buttermilk and Hot Sauce Recipe
Step 1: Prep Your Chicken
Start by making sure your chicken tenders are completely thawed if they were frozen. Patting them dry with paper towels is critical because excess moisture can prevent the breading from sticking properly, so don’t skip this step!
Step 2: Heat Up the Oil
Fill a heavy pot like a Dutch oven with at least four to six inches of vegetable oil and gently bring it to 350°F. This temperature is your sweet spot—it ensures that your tenders cook evenly and get that golden-brown crunch without absorbing too much oil. Heating it while prepping keeps the cooking process smooth and efficient.
Step 3: Whisk the Buttermilk and Hot Sauce
In a bowl, combine the buttermilk with your favorite hot sauce such as Cholula or Tabasco. This mixture not only infuses the chicken with tangy heat but also helps break down proteins, making every bite incredibly tender and bursting with flavor.
Step 4: Mix Your Dry Seasonings
Next, whisk together the flour, garlic salt, sea salt, black pepper, paprika, and onion powder in a shallow bowl or spread the mixture on parchment paper for easy access. This flavorful coating is essential for that wonderfully crisp texture and rich color.
Step 5: Double Dip Your Chicken
Dip each chicken tender first into the flour mixture, then into the buttermilk mixture, and back into the flour again. For an extra crispy crust, repeat this process one more time. This double coating is the secret to locking in juiciness while creating a thick, crunchy shell that holds up beautifully.
Step 6: Fry to Golden Perfection
Carefully place the coated tenders one by one into the hot oil, frying them until they’re cooked through and the exterior is deep golden-brown. This usually takes about 5 minutes per batch, depending on the size. Use a thermometer to keep the oil steady at 350°F and ensure the chicken’s internal temperature reaches a safe 165°F.
Step 7: Drain the Excess Oil
Once fried, transfer the tenders onto paper towels or brown paper bags to absorb any extra oil. This step keeps the tenders crispy without feeling greasy, so you get the perfect texture every time.
Step 8: Serve Immediately
These crispy delights are best enjoyed right away when the breading is still crunchy, and the chicken is tender and juicy. Trust me, waiting is the hardest part!
How to Serve Crispy Chicken Tenders with Buttermilk and Hot Sauce Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions on top for a pop of color and a fresh aroma that complements the warm spices in the tenders wonderfully. For a zingy option, a squeeze of fresh lemon or a drizzle of ranch dressing can bring a bright contrast to the spicy heat.
Side Dishes
Crispy chicken tenders pair beautifully with classic sides like buttery mashed potatoes, coleslaw, or crispy fries. If you’re aiming for something lighter, a crunchy garden salad or grilled vegetables can add balance and freshness to your plate.
Creative Ways to Present
For a fun twist, serve these tenders as sliders with fresh lettuce, pickles, and a spread of chipotle mayo on soft dinner rolls. Another crowd-pleaser is to cut the tenders into strips and toss them in buffalo sauce for a party-style appetizer alongside celery sticks and blue cheese dressing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the tenders in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, layering them between paper towels helps absorb moisture and maintain their crispiness.
Freezing
You can freeze cooked tenders by laying them out on a baking sheet so they don’t touch, then transferring them to a freezer-safe bag or container once frozen solid. They’ll keep well for up to 2 months and make a quick, delicious meal when you’re short on time.
Reheating
The best way to reheat your crispy chicken tenders is in the oven or air fryer at 375°F for about 10 minutes until warmed through and crispy again. Avoid microwaving if you can, as it tends to make the coating soggy and less appetizing.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk won’t give quite the same tenderizing effect or tangy flavor as buttermilk, but you can mimic it by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes before using. This homemade buttermilk substitute works well in the recipe.
What’s the best oil to fry chicken tenders?
Vegetable oil or shortening works perfectly because of their high smoke points, which allow you to maintain the ideal frying temperature without burning the coating or the oil itself. Avoid oils with low smoke points like extra virgin olive oil.
How do I know when the oil is at 350°F without a thermometer?
If you don’t have a thermometer, you can test the oil by dropping a small pinch of flour into it—if it sizzles and bubbles gently without burning immediately, the oil is ready for frying.
Can I bake these tenders instead of frying?
Yes, you can bake them at 425°F for about 20-25 minutes, flipping halfway through. While baking is a healthier option, the tenders won’t be quite as crispy and golden as deep-fried ones, but still delicious!
How spicy will this Crispy Chicken Tenders with Buttermilk and Hot Sauce Recipe be?
The hot sauce adds a mild to moderate kick that complements the savory breading without overpowering the chicken. You can adjust the heat by using more or less hot sauce or swapping it out for your preferred variety.
Final Thoughts
There’s something truly comforting about biting into a perfectly crispy, juicy chicken tender, and this Crispy Chicken Tenders with Buttermilk and Hot Sauce Recipe delivers just that with an extra touch of flavorful flair. It’s simple enough for a weeknight dinner yet special enough to impress your friends and family. Next time you want to treat yourself or share a crowd-pleaser, don’t hesitate to whip up this recipe—you’ll be so glad you did!
Print
Crispy Chicken Tenders with Buttermilk and Hot Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 tenders
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy Chicken Tenders are a classic comfort food favorite, featuring juicy chicken pieces coated in a flavorful seasoned flour and buttermilk batter, then fried to golden-brown perfection. These tenders are perfect for dipping and make a delicious appetizer or main course.
Ingredients
Dredging Mixture
- 1 ½ cup all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon coarse sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
Wet Mixture
- 1 ½ cups buttermilk
- 1 teaspoon Cholula or Tobasco hot sauce
Main Ingredient
- 1 ½ pounds chicken tenders (about 10 tenders)
For Frying
- Vegetable oil or shortening, at least 4 cups
Instructions
- Prepare the chicken: Ensure the chicken tenders are completely thawed, drained, and then pat dry using paper towels to remove any excess moisture.
- Heat the oil: Fill a dutch oven or heavy stockpot with at least 4 to 6 inches of vegetable oil. Heat the oil to 350°F, which should take about 15 minutes. Begin heating while preparing the chicken for frying.
- Mix wet ingredients: In a bowl, whisk together the buttermilk and hot sauce thoroughly to create the wet batter for dipping.
- Mix dry ingredients: In a separate shallow bowl or on parchment paper, whisk together the flour, garlic salt, coarse sea salt, black pepper, paprika, and onion powder to create the seasoned flour mixture.
- Coat the chicken: Dip each chicken tender first into the flour mixture on both sides, then dip into the buttermilk mixture, and back into the flour mixture again. For extra crispy breading, repeat the dipping process one more time for each tender.
- Fry the chicken: Carefully lower one chicken tender at a time into the hot oil. Fry each piece for about 5 minutes, maintaining the oil temperature at 350°F, until the tenders are cooked through (internal temperature of 165°F) and the breading is a deep golden brown and crispy.
- Drain excess oil: Remove the cooked chicken tenders from the oil and place them on paper towels or brown paper bags to absorb any excess oil.
- Serve: Serve the crispy chicken tenders immediately while hot and crunchy for the best taste and texture.
Notes
- Maintaining the oil temperature at 350°F is crucial to ensure the tenders cook evenly and the breading crisps without burning.
- Using a thermometer to check internal temperature can help guarantee the chicken is safely cooked.
- The double-dip breading method results in an extra crispy crust, but you can skip the second dip for a lighter coating.
- Use fresh oil for best flavor and avoid overcrowding the pot to maintain oil temperature.
- Allow cooked tenders to rest briefly on a wire rack lined with paper towels to keep them crispy.
