The Ultimate Crispy Buttermilk Chicken Tenders for Game Night
These crispy buttermilk chicken tenders deliver everything people crave from classic game-day food. They taste bold, fry up golden, and stay juicy inside. Because the recipe uses a well-seasoned buttermilk marinade, each bite absorbs deep flavor before it ever hits the oil. As a result, these tenders feel indulgent yet thoughtfully prepared. They work perfectly for Super Bowl parties, playoff watch nights, or any casual gathering where finger food disappears fast.
The buttermilk marinade plays a critical role in texture and flavor. Cultured buttermilk tenderizes the chicken gently while locking in moisture. Meanwhile, garlic, thyme, chipotle powder, and smoked paprika build layered heat and smokiness. Marinating for at least two hours makes a difference. However, marinating overnight delivers even better results. Before frying, letting the tenders sit at room temperature for about an hour ensures even cooking and prevents oil temperature drops.
For maximum crunch, the dredging blend matters just as much as the marinade. A mix of all purpose flour and cornstarch creates a light yet sturdy coating. Cornstarch reduces gluten formation, which keeps the crust crisp instead of bready. Shaking the chicken vigorously in zip-top bags also helps form those signature craggy edges. Frying in small batches at a steady 350°F/177°C keeps the coating intact and prevents sogginess. Also, be sure to use a high smoke point oil, like avocado oil.
Make Ahead Suggestions
These crispy buttermilk chicken tenders shine because they can be made ahead. You can fully fry them up to one day in advance. Store them refrigerated on a rack-lined sheet pan. When ready to serve, reheat them in a 375°F/177°C preheated oven for 5–6 minutes. This method restores crispiness without drying the meat. Avoid microwaving, since it softens the crust quickly.
For the crispiest yet juiciest tenders, follow a few key tips. First, never overcrowd the pan. Second, always drain fried chicken on a wire rack, not paper towels. Third, use a high-smoke-point oil like avocado oil for clean flavor and stable heat.
Serve these crispy buttermilk chicken tenders with the chipotle mayonnaise dip, ranch, or honey mustard. Add celery sticks, pickles, or coleslaw for contrast. Whether plated as an appetizer or stacked on a game-night spread, they are guaranteed to fly off the tray.
More Game-Day Super Bowl Chicken Recipes
We love these Voodoo Chicken Wings that combines the flavors of asian and Caribbean seasoning. They are moist and tender for the perfect finger licking goodness. Make them a day ahead and reheat in the oven. Also, you can’t go wrong with making these Italian-Style Chicken Wings. Craving more flavorful chicken wings, then these Sesame Soy Sauce Chicken Wings are a delight. Pick one or make them all and your guests will praise you.
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Crispy Buttermilk Chicken Tenders
Equipment
- 1 3 – 4 quart cast iron pan we use a Le Creuset Cast Iron
- 1 skimmer for draining the tenders
Ingredients
- 3 pounds chicken tenders rinsed and dried
For the marinade:
- 2 tablespoons grated garlic we use one elephant garlic
- 1 tablespoon fresh thyme leaves
- 1/2 tablespoon chipotle powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 2 cups cultured buttermilk
For Dredging the Chicken Tenders:
- 2 1/2 cups all purpose flour
- 1/2 cup corn starch
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 2 teaspoon freshly ground black pepper
- 2 teaspoon kosher salt
For the Chipotle Mayonnaise Dip/Sauce:
- 1 cup Mayonnaise
- 1 lemon zested Plus 1/2 lemon juiced
- 1 medium garlic clove grated
- 1 1/4 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
For Frying:
- avocado oil or any high smoke point oil of choice
Instructions
Marinade the Chicken Tenders
- In a large mixing bowl, combine the buttermilk marinade ingredients and mix thoroughly.2 tablespoons grated garlic, 1 tablespoon fresh thyme leaves, 1/2 tablespoon chipotle powder, 1/2 tablespoon smoked paprika, 1/2 tablespoon ground cumin, 1 teaspoon ground turmeric , 1/2 tablespoon freshly ground black pepper , 1 tablespoon kosher salt, 2 cups cultured buttermilk
- Add in the chicken tenders and mix to coat well. Cover and refrigerate for at least 2 hours, or up to overnight.Note: Before frying bring the tenders to room temperature – at least 1 hour in advance.3 pounds chicken tenders
Make the flour mixture for coating the chicken tenders:
- In a medium mixing bowl, combine thoroughly the flour coating ingredients. Divide into two zip lock bags.2 1/2 cups all purpose flour, 1/2 cup corn starch, 1 teaspoon ground cumin, 1 teaspoon chipotle powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, 2 teaspoon freshly ground black pepper, 2 teaspoon kosher salt
Make the Dipping Sauce: Can be prepared up to 2 days in advance.
- Combine and mix thoroughly the dipping sauce ingredients. Adjust the flavor as desired.1 cup Mayonnaise , 1 lemon zested, 1 medium garlic clove, 1 1/4 teaspoon chipotle powder, 1/2 teaspoon smoked paprika
Fry the Chicken Tenders:
- In a 3 quart cast iron pot, pour in enough oil to halved the pot. Be sure to not pour too much oil as it will overflow. Heat the oil to 350F/177C Degrees.avocado oil
- In a ziplock bag, add 1/2 the flour mixture. Take the chicken tenders a few at a time, out of the buttermilk marinade, shaking off excess. Place 6 – 8 pieces of the chicken into the mixture and shake vigorously until the chicken is well coated. Carefully add them to the oil being careful not to add too many. Fry 7-8 minutes. Remove and drain on a wire rack. Continue frying all the tenders. Serve with the the chipotle sauce. Enjoy.Note: Over filling the pan will cause the tenders to come out less crispy. Plus the oil will most likely overflow.
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