Go Back
–+ servings
circle of buttermilk chicken tenders around a bowl of honey mustard sauce.
Print Recipe
5 from 3 votes

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders are marinated in buttermilk, then battered and pan fried until golden brown. They're a crispy and crunchy treat!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Southern
Servings: 4
Calories: 400kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

BUTTERMILK MARINADE

  • 1 cup whole buttermilk
  • 2 teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon pepper
  • 1 pound chicken tenders

BATTER

  • 1 cup all purpose flour
  • 1 teaspoon garlic salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 1 Tablespoon cornstarch
  • 1 cup vegetable oil

HONEY MUSTARD SAUCE

  • 4 Tablespoons mayonnaise I use Duke's
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons honey
  • dash of garlic salt
  • dash of paprika

Instructions

  • Mix up the marinade and pour it over chicken. Place in an airtight container in the refrigerator overnight, or use immediately if you're in a hurry.
  • Whisk the flour mixture together to make the batter.
  • Remove tenders from the marinade and dredge them in the flour mixture. Pat the flour down to make sure it sticks.
  • Place chicken on a plate or sheet pan while heating up the oil.
  • Heat oil to 350 degrees (medium temp) in a skillet.
  • Gradually add battered chicken fingers one at a time into the hot oil. 
  • Fry tenders on one side for 3 minutes. Flip and fry 3 more minutes. Flip one more time and fry until golden brown (about 3 minutes more).
  • Remove chicken tenders from oil and place on a rack over a sheet pan. Keep warm in a 170 degree oven until ready to serve.
  • To make honey mustard sauce, combine all ingredients together and mix well. Serve with chicken tenders.
  • Refrigerate leftovers in an air tight container for up to 3 days.

Notes

  • Leave the chicken in marinade overnight for best results.
  • Be sure the oil is the correct temperature (350 degrees) before adding chicken or the batter won't stick.
  • This recipe doesn't work well in an air fryer because of the buttermilk. Leave it off if you want to try air frying instead.

Nutrition

Calories: 400kcal | Carbohydrates: 38g | Protein: 30g | Fat: 70g | Saturated Fat: 12g | Sodium: 2072mg | Potassium: 566mg | Fiber: 1g | Sugar: 12g | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg