Let’s be real, there’s nothing sadder than soggy fried chicken. You go through all that effort only to end up with dry meat, or it's too greasy, not enough seasoning, or the breading slides off? No, t-h-a-n-k y-o-u.
So, when I say these buttermilk fried chicken tenders come out crispy on the outside and juicy on the inside with just a one-hour buttermilk marinade, I mean it. Serve them up with my baked Soul Food mac and cheese and the most moist cast iron cornbread, or just grab some fries and your favorite dip (ketchup, ranch, hot honey)… you really can’t go wrong.
They’re packed with flavor thanks to a generous amount of my homemade Cajun seasoning blend that gives them just the right amount of kick without being too spicy.
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The Secret to Flavorful, Juicy Chicken Tenders
Most people think you need to marinate chicken in buttermilk overnight to get that juicy interior. But, in my humble opinion, an hour is more than enough.
The buttermilk helps tenderize the chicken, and the seasoning in the marinade and dredge brings the flavor home. Use my homemade Cajun seasoning in the buttermilk and flour mixture.
Common Fried Chicken Problems and (How I Avoid Them)
Let’s break down a few issues you might have run into before and how this recipe solves them:
- You want to fry in hot oil and give the chicken room to fry without overcrowding the pot. This will also help your chicken not get soggy.
- A 1-hour buttermilk marinade is enough to tenderize the chicken, without marinating overnight. Plus, chicken tenders cook fast.
- Letting the coated chicken sit for about 10-15 minutes before frying helps the flour coating stay put.
- Season every step. That means the marinade, the flour, and even a sprinkle of kosher salt after frying.
How to Make Crispy Buttermilk Fried Chicken Tenders
With just a quick buttermilk marinade, well-seasoned flour, and a Dutch oven or skillet, you’ll have golden, brown buttermilk chicken tenders that are crispy on the outside and moist inside.
- Remove the tendon from each chicken tender, then add them to the buttermilk marinade before dredging in seasoned flour.
- Test the oil temperature by dropping in a small pinch of flour if it sizzles immediately, it’s ready. Carefully add a few chicken tenders at a time, making sure not to overcrowd the pan.
- When they’re done, remove the crispy chicken tenders from the oil and place them on a cooling rack. While they’re still hot, sprinkle a little kosher salt over the top.
Storage and Reheat
If you have leftovers, store the cooled fried chicken tenders in an airtight container in the fridge for up to 3 days.
To keep that crispy coating, skip the microwave and reheat them in a preheated 375°F oven for about 8 minutes, or until they're heated through.
📖 Recipe
Crispy Cajun Buttermilk Fried Chicken Tenders
Crispy Cajun Buttermilk Fried Chicken TendersEquipment
- Dutch Oven cast iron skillet or other frying skillet
- Paper towels to absorb excess moisture
- Measuring spoons
- Kitchen shears for removing the tendon
- Candy thermometer to keep an eye on the temperature of the cooking oil
- Sheet pan
- Cooling rack
Ingredients
- 2-½ lbs chicken tenderloins (If using whole chicken breasts, slice them into even-sized strips to create tenders.)
- 5 cups Canola oil (vegetable oil or other cooking oil with a high smoke point)
Buttermilk Soak
- 2 cups buttermilk
- 1-½ tablespoon Cajun seasoning
- 2 tablespoon hot sauce (I use Crystal's)
Flour Mixture
- 3 cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon Cajun seasoning
- ½ tablespoon kosher salt (plus 2 teaspoons)
Instructions
- In a medium-sized pot or large bowl, add the buttermilk, Cajun seasoning, and hot sauce and stir until ingredients are combined. Set aside.
- Wash the chicken tenders under cool water, then pat dry thoroughly with paper towels. Run a pair of kitchen shears along the tendon of each tenderloin, then discard the white tendon.
- Add the chicken tenders to the buttermilk mixture and toss to coat evenly. Cover with a lid or plastic wrap and refrigerate for 1 hour. After 1 hour, In a large Ziploc bag, whisk together the flour, cornstarch, Cajun seasoning, and kosher salt.
- Remove chicken from the buttermilk, allowing any excess to drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing to make sure the flour sticks well. Shake off any excess. Now, place the dredged chicken on a baking sheet or wire rack and let it sit for about 10-15 minutes. This helps the coating adhere and crisp up better during frying.
- Meanwhile, In a Dutch oven or large cast iron skillet or deep frying pan, heat the cooking oil to 350°F. Use a thermometer for accuracy. However, you can also sprinkle a pinch of flour into the oil, if the flour sizzles before reaching 350°F, you're ready to begin frying.
- Carefully add the chicken tenders to the hot oil, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning once halfway through, until golden brown, crispy, and cooked through (internal temp should be 165°F).
- Use tongs to transfer the chicken to a wire rack set over a baking sheet lined with foil (for easy cleanup). This keeps the exterior crispy while any excess oil drains off. Immediately sprinkle with kosher salt.
- Serve hot with your favorite dipping sauces (ketchup, ranch, hot honey) or pair with sides like mac and cheese, cornbread, or fries.
Notes
-
- You want to fry in hot oil and give the chicken room to fry without overcrowding the pot. This will also help your chicken not get soggy.
-
- A 1-hour buttermilk soak is enough to tenderize the chicken, without marinading overnight. Plus, chicken tenders cook fast.
-
- Letting the coated chicken sit for about 10-15 minutes before frying helps the flour coating stay put.
-
- Season every step. That means the marinade, the flour, and even a sprinkle of kosher salt after frying.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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