Real talk: getting dinner on the table after a long day of work, school, and activities feels like an Olympic sport some nights. Remember those golden, crispy chicken tenders your kids beg for at restaurants? We’ve cracked the code for making them at home with minimal fuss and maximum flavor, plus they reheat beautifully for tomorrow’s lunch boxes. This recipe delivers that perfect crunch without the deep-fryer mess or the drive-thru guilt.
Why This Recipe Works
- The buttermilk marinade does double duty by tenderizing the chicken while infusing it with subtle tanginess that cuts through the richness, meaning you get juicy, flavorful meat without complicated brining processes or expensive ingredients.
- Our double-dredging technique creates that signature crispy exterior that stays crunchy even after cooling, solving the soggy chicken problem that plagues so many homemade versions and making these perfect for packed lunches.
- Baking instead of deep-frying means you can pop these in the oven and walk away to help with homework or fold laundry, eliminating the standing-over-hot-oil stress while still achieving that satisfying golden-brown crunch everyone loves.
- Using common pantry staples means no special trips to the store – you likely have everything needed already, making this a true last-minute dinner solution when the fridge looks bare and takeout is tempting.
- The recipe scales beautifully whether you’re feeding two or ten, and leftovers reheat surprisingly well in the air fryer or toaster oven, giving you a head start on tomorrow’s meals too.
Ingredients
- 1.5 pounds chicken tenders (or chicken breasts cut into 1-inch strips)
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional, for added flavor)
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to preference)
- Cooking spray or 2 tablespoons neutral oil
Equipment Needed
- Large mixing bowl
- Two shallow dishes or pie plates
- Rimmed baking sheet
- Wire rack (highly recommended for even cooking)
- Tongs
- Measuring cups and spoons
Instructions
Marinate the Chicken for Maximum Flavor and Tenderness
Start by placing your chicken tenders in a large bowl and pouring the buttermilk over them, making sure each piece is fully submerged. If you’re using the hot sauce, now’s the time to mix it right into the buttermilk – this adds a subtle kick that even picky eaters usually don’t notice but enhances the overall flavor profile. The acidity in buttermilk works magic on chicken, breaking down tough fibers so you end up with incredibly tender results without any special techniques. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, though if you have time, letting it go for 2-4 hours yields even better results. Don’t stress if you only have 30 minutes – it still makes a noticeable difference compared to skipping this step entirely. Pro tip: if you’re really pressed for time, you can use this marinating time to clean up the kitchen or prep sides, making the whole dinner process feel more manageable.
Prepare Your Dredging Station for Efficient Cooking
While the chicken marinates, take this opportunity to set up your breading assembly line, which will make the actual coating process much smoother and less messy. In one shallow dish, combine the flour with all your seasonings: garlic powder, paprika, salt, black pepper, onion powder, and cayenne if using. Whisk these dry ingredients together thoroughly to ensure every bite gets balanced flavor – no one wants a bite that’s all salt or all pepper. In another shallow dish, pour about half of the remaining buttermilk from your marinade (you won’t need it all), creating your wet station. Having everything laid out in order – marinated chicken, flour mixture, buttermilk, then your prepared baking sheet – creates an efficient workflow that prevents cross-contamination and keeps your hands somewhat clean. This organization might seem like a small thing, but it genuinely reduces the stress of breading chicken when you’re trying to get dinner on the table quickly.
Coat Each Tender with Care for Perfect Crispiness
Remove your marinated chicken from the refrigerator and use tongs to transfer one piece at a time to the flour mixture, pressing firmly to ensure good adhesion on all sides. Shake off any excess flour before dipping the same piece into the buttermilk, letting the excess drip off for a moment. Now comes the secret to extra-crispy tenders: return the wet chicken to the flour mixture for a second coating, again pressing firmly to create a textured, craggy surface that will turn beautifully golden in the oven. Place each double-dredged tender on your prepared baking sheet, making sure they don’t touch each other to allow for proper air circulation. If you have a wire rack, placing it on your baking sheet elevates the chicken so heat circulates evenly, preventing soggy bottoms – a game-changer for achieving that all-over crunch. This double-dipping technique might feel like an extra step, but it creates those irresistible nooks and crannies that hold onto crispiness far better than a single coating.
Bake to Golden Perfection with Minimal Hands-On Time
Preheat your oven to 400°F while you’re finishing the breading process, then lightly spray or brush each tender with oil – this helps achieve that deep golden color we’re after. Place the baking sheet in the center rack of your oven and bake for 15-18 minutes, then carefully flip each tender using tongs. Continue baking for another 10-12 minutes until the internal temperature reaches 165°F and the coating is deeply golden brown and crisp. The exact timing will depend on your oven and the thickness of your tenders, so I always recommend using a meat thermometer for perfect results every time. While these bake, you’ve got 25-30 minutes completely free to whip up some quick sides – instant mashed potatoes, steamed frozen vegetables, or even just slicing some apples takes the pressure off making everything from scratch. Pro tip: if you notice some tenders browning faster than others, rotate your baking sheet halfway through cooking for more even results.
Rest and Serve for the Best Texture Experience
Once your chicken tenders reach that perfect golden brown and 165°F internal temperature, resist the urge to serve them immediately – transfer them to a clean plate or wire rack and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, preventing them from leaking out when you cut into the first tender and ensuring every bite stays moist. Meanwhile, the residual heat continues working on the coating, helping it achieve its ultimate crispiness while the starches set properly. Use this brief window to do a quick kitchen wipe-down or call everyone to the table, making the transition from oven to meal feel seamless rather than rushed. These tenders pair wonderfully with everything from classic ketchup and honey mustard to barbecue sauce or even just on their own, and they hold their crunch surprisingly well if you need to keep them warm for a few extra minutes while rounding up the family.
Tips and Tricks
If you don’t have buttermilk on hand, you can make an excellent substitute by combining 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and letting it sit for 5-10 minutes until slightly thickened and tangy. This emergency buttermilk works nearly as well as the real thing and saves you from a special grocery trip. For even crispier results, consider adding 2-3 tablespoons of cornstarch to your flour mixture – this creates an extra-crunchy coating that stands up well to sauces and stays crispy longer. When prepping your baking sheet, using parchment paper underneath your wire rack makes cleanup virtually effortless since any drippings or loose breading catches on the paper rather than baking onto your pan. If you’re dealing with particularly thick chicken tenders, you can gently pound them to an even 1/2-inch thickness using a rolling pin or heavy pan – this ensures they cook evenly without the ends drying out before the center cooks through. For meal prep purposes, you can bread the chicken tenders completely and freeze them in a single layer on a baking sheet before transferring to freezer bags; they bake directly from frozen, just add 5-7 minutes to the cooking time. If you notice your breading isn’t adhering well, pat your marinated chicken tenders dry with paper towels before the first flour coating – this removes excess moisture that can prevent the breading from sticking properly. For families with varying spice preferences, you can divide your flour mixture and add cayenne to only half, or serve spicy sauce on the side for those who want more heat. When storing leftovers, keep them in an airtight container in the refrigerator and reheat in an air fryer or toaster oven at 375°F for 3-4 minutes to restore that freshly-made crispiness without making them tough or dry.
Recipe Variations
- For a gluten-free version that doesn’t sacrifice crunch, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and add 1 tablespoon of cornstarch to help with crispiness. The buttermilk marinade works exactly the same way, and you’ll still achieve that satisfying golden exterior that makes these tenders so irresistible. Serve with your favorite gluten-free dipping sauces and sides for a completely celiac-friendly meal that everyone can enjoy together.
- Transform these into Parmesan-crusted tenders by adding 1/2 cup of finely grated Parmesan cheese to your flour mixture and increasing the garlic powder to 2 tablespoons for extra flavor punch. The Parmesan creates a beautifully savory, almost nutty crust that browns beautifully and adds another layer of complexity to each bite. These pair wonderfully with marinara sauce for dipping and make fantastic additions to salads or pasta dishes later in the week.
- Create a kid-friendly “everything” version by crushing 1 cup of your family’s favorite crispy cereal (like cornflakes or rice cereal) and mixing it with the flour mixture for extra texture and subtle sweetness. The cereal adds wonderful crunch and visual appeal that makes these even more exciting for little ones, plus you can involve them in the crushing process for some kitchen helper fun. This variation also works well with gluten-free cereals if you’re accommodating dietary restrictions.
- For an herbed version that feels more sophisticated, add 2 tablespoons of dried Italian seasoning or 1/4 cup of finely chopped fresh herbs like parsley, thyme, and chives to your flour mixture. The herbs create a fragrant, restaurant-quality crust that elevates simple chicken tenders into something special enough for company or date night at home. Serve these with lemon wedges for squeezing over the top and a simple aioli for dipping.
- Make buffalo-style tenders by skipping the second flour coating and instead tossing the baked tenders in 1/2 cup of buffalo sauce mixed with 2 tablespoons of melted butter during the last 5 minutes of baking. This creates that classic buffalo wing flavor without the mess of deep-frying, and you can control the heat level based on your family’s preferences. Serve with celery sticks, carrot sticks, and blue cheese or ranch dressing for the full experience.
Frequently Asked Questions
Can I make these buttermilk chicken tenders ahead of time?
Absolutely – in fact, they’re excellent for meal prep! You can marinate the chicken in buttermilk for up to 24 hours in the refrigerator, which actually improves both flavor and tenderness. For even more advance preparation, you can complete the entire breading process and arrange the coated tenders in a single layer on a baking sheet, then freeze until solid before transferring to freezer bags. When ready to cook, bake directly from frozen, adding 5-7 minutes to the cooking time and checking for that golden brown color and 165°F internal temperature. This make-ahead approach means you can have homemade chicken tenders ready faster than delivery on even the busiest weeknights.
What’s the best way to reheat leftovers without them getting soggy?
The key to reviving leftover chicken tenders is using dry heat rather than the microwave, which tends to steam them back to tenderness but sacrifices that crucial crispiness. For best results, reheat in an air fryer at 375°F for 3-4 minutes or in a conventional oven at 375°F for 8-10 minutes until warmed through and crispy again. If you don’t have either appliance, a toaster oven works beautifully, or you can use a skillet over medium heat for 2-3 minutes per side. The microwave should really be your last resort, but if you must use it, place the tenders on a paper towel-lined plate and microwave in 30-second intervals until just warmed.
My family doesn’t like spicy food – can I adjust the seasonings?
Definitely! The beauty of this recipe is its flexibility – simply omit the cayenne pepper and hot sauce entirely for a completely mild version that still packs plenty of flavor from the garlic, paprika, and other seasonings. If you’re concerned about even the black pepper being too spicy for sensitive palates, you can reduce it to 1/2 teaspoon or omit it altogether. The buttermilk marinade provides enough flavor foundation that these will still be delicious, and you can always serve various dipping sauces on the side so everyone can customize their own experience without compromising the main dish.
Why use a wire rack instead of baking directly on the sheet?
Using a wire rack elevates the chicken tenders so hot air can circulate completely around them, resulting in even browning and crispiness on all sides rather than just the top. When baked directly on a baking sheet, the bottom steams in its own moisture and any rendered fat, often leading to that disappointing soggy bottom that undermines all your careful breading work. The rack isn’t strictly necessary – you’ll still get edible results without it – but it makes a noticeable difference in achieving that perfect all-over crunch that makes these feel truly special. If you don’t have a wire rack, you can create elevation by placing the tenders on overturned muffin tin cups or even sliced onions.
Can I use chicken breasts instead of pre-cut tenders?
Yes, and it’s often more economical! Simply purchase boneless, skinless chicken breasts and slice them into 1-inch wide strips against the grain. If some pieces are significantly thicker than others, you can gently pound them to an even 1/2-inch thickness using a rolling pin or the bottom of a heavy pan – this ensures they all cook at the same rate. Cutting your own tenders also lets you control the size, making them perfect for little hands or for uniform presentation if that matters to you. The cooking time might vary slightly depending on thickness, so always use your meat thermometer to be certain.
Summary
These buttermilk chicken tenders deliver restaurant-quality crunch with minimal cleanup, using a double-dredging technique and simple baking method. The buttermilk marinade ensures juicy, flavorful results every time, while strategic organization makes the process manageable even on hectic weeknights. Perfect for families, these versatile tenders reheat beautifully and adapt to various dietary needs and flavor preferences.
