These turned out beautifully, they are delicious. Is the nutritional content per serving or for the full recipe? View Nutrition Summary I have always avoided frying chicken because I am worried about it being cooked through by the time the coating is brown. Thank you! Hi Jenn, would this work with chicken drumsticks? That would be 6 teaspoons of salt I haven’t made it yet what go young think? I was so impressed with myself since I’ve never made Fried Chicken or deep fried before……. My husband and girls LOVED this chicken. One of my sons said they were the best chicken tenders he has ever tasted and thought the green sauce was great on the carrots too! ? I love salt but a touch too salty for me. Better than any restaurant kind I have had! These truly are AMAZING!!! Great recipe. My son is allergic to eggs and this recipe does not call for eggs in the breading. I’ve been making your recipes for a little less than a year and I feel like a star chef! Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hi Nicki, I would stick with baking powder here– sorry! That really allows for the flavors to soak into the chicken. The buttermilk contains enzymes which tenderizes the meat. I have tried the wet hand/dry hand thing. I followed the recipe to the letter and prepped everything yesterday. And if you use a smaller pot, you’ll need even less. : they were incredible!, but I always have a hard time with the breading side of things. My husband doesn’t like tenders but he loves these. Hi Izzy, I’m afraid that won’t work with this recipe, but the cooked tenders may be frozen. Finally found a great recipe for chicken tenders! Do you happen to know how long it can be kept in the fridge before I should make a new batch? My kids request these often along withe their friends I am so glad I found your website. I’ve messed up royally on using baking soda when not having baking powder, or forgetting to add the buttermilk in the breading. VERY good chicken strips!! The cooked chicken tenders can be frozen for up to 3 months. Thank you so much for this recipe! can I make these in the air fryer instead of deep fry? I’m so hooked on your food, style, down to earth personality and want to make EVERYTHING! Filled my 2 teenage boys and husband right up; we ended up with a couple left over! I’ve tried lots! can I freeze them after cooking and how to reheat? I agree with other posters about marinating 24 hours or more (for convenience). These are phenomenal. Tried this recipe and they came out really good. Hope you enjoy! Hi Heather, it’s perfectly fine for you to make your own buttermilk for these and it’s okay if the mixture doesn’t visibly thicken — the chemical reaction that’s needed happens regardless. Jenn, thank you for foolproof recipes with reliably great results. One question… Is there an ideal temperature for the oil? My one modification—I use chicken breasts and just slice up into the size I want. Hi Susan, Yes, but you’d have to cut them into strips, otherwise they won’t cook properly. Hope you enjoy! I also did a pound of boneless skinless thighs this round. This will now be my “default” recipe for fried chicken, thank you! Thank you for sharing your recipe! Also to drain oil let them stay warm on the paper towel in the oven after frying. We have used your honey mustard sauce before (which is great), but decided to mix it up this time and used your BBQ sauce recipe from your cookbook as a dip. I have your cookbook and all of the recipes I have tried have been awesome! All the tenders were cooked perfectly and so delicious. This dish could be served with anything though. I’d love to hear how they turn out! Easy to follow and easy to cook, my family loved it. Baked Chicken Tenders: Parmesan Ranch Baked Chicken Tenders, Tag @recipe_teacher on Instagram and hashtag it #recipeteacher. I’ve made these before and they’ve been amazing. I especially like the tip to cook them in a deep pot because this really reduced the mess. You may find these tips helpful in converting traditional recipes to air fryer versions. I also added a bit of chili powder to the buttermilk only and marinated for maybe half an hour (it was a last minute meal plan). Hi Krista, I would just add a tablespoon of lemon juice or vinegar to the milk and let it sit for about 10 minutes to make your own buttermilk. Hi Sandra, the oil that the chicken is fried in definitely boosts the calories here. I had it with homemade buttermilk ranch dressing and it was out of this world! I have made this two nights in a row. Both my SO and I found it to be very good.But I did change the way it was cooked. Leave it to the Chef to have secret tips for us like the buttermilk added to the batter to make the chicken crispy! I’ve tried several fried chicken tender recipes before and none of them ever turned out that great. I have made this recipe several times and the whole family loves it. What an amazing recipe and didn’t change a thing. Thanks! This recipe was delicious! Seasoned salt it great for recipes such as this because it contains the perfect ratio of flavors and salt. These chicken tenders are delicious! The star ratings should be right under the reply box. Made this and it was so good! amzn_assoc_default_search_phrase = "frying"; Hope they turn out well! Just follow the directions. And there is a fair amount of added salt (which definitely helps with the flavor), but feel free to cut back on it to reduce the sodium in the recipe. Oh wow! I made this recipe on 10/6/14. Help!!! They were PERFECT! I served them with homemade buttermilk ranch dressing. This is the recipe that changed my mind. Simple, quick (if you marinate overnight), and OH MY delicious. I didn’t change anything, next time I’ll marinate overnight, I could only do 4 hours but it was still amazing. I was confused to what she was asking. So I will try them now for you, looks like they are working today.. I usually don’t follow recipes exactly because I’ve been cooking long enough to know “a better way” of doing it lol. Looks delectible. I’ve made these several times and they are a definite hit. If I want to “fry” them in the oven, what can I do to ensure they still turn out crispy. Delicious!! I used canola oil instead of plain vegetable oil and followed the recipe exactly as described letting it marinate overnight. Everyone loved it, and it was so flavorful that no one even wanted anything to dip it in (though I put out several options for them as their tastes all vary). To make life a little easier I put the flour mixture in one ziplock bag and shake it after I take it out of the buttermilk mixture. I’ve made this recipe several times now. Carefully place coated chicken into pan with hot oil. So glad you like these, Linda! Thanks so much for the feedback. Just bought my first waffle maker and I really want some chicken & waffles. There was a question about whether the counts were for the whole recipe, but the answer was they were for one serving. Thanks again. It is not possible for it to be better.” I don’t think I need to say more than that. It was a HIT! The breading was super crunchy and tasty. Did not alter anything in the recipe and it came out perfect. You can use the breasts (pounded) and cut into strips but they won’t be quite as tender as the tenderloins. I’ve been using this recipe for quite some time now. Hi Jan, I’ve never tried this with bone-in chicken. I just finished making these and they are fantastic. I’ve made this recipe a dozen + times and found it was just as yummy. Thanks! I’m trying to learn how to cook so I can cook for my wife, a Speech-Language Pathologist. And, they are moist as well as flavourful. This is the best buttermilk chicken tenders recipe I’ve found thus far! It has given me confidence and joy cooking. Outstanding! Hi Kenny, I hope the 3rd time is a charm! Answer. can you bread and freeze these to cook later? Hope that helps! I made it for my husband last night and it was incredible. They are THE BEST chicken tenders i’ve made. Thanks for sharing them. These were very good and very easy. Hi Jen, just came to say that these are the best chicken tenders ever! Nice and crunchy. If you are looking for a awesome chicken tenders recipe, just stop looking now. Favourite chicken recipe ever. ” Keep Smiling “, When I first saw this recipe I was a little reluctant to try it because I am not a big fan of chicken tenders, but I knew that my husband and daughters would like them. I do not eat or serve my family fried foods. It was Amazing! This recipe will now be in my dinner rotation for sure. My first batch browned too quickly so I took it out of the pot and cut into it to see if it was done. I’m going to make these this week; they’re sure to be a hit! For 6 chicken tenders? I made these along with another of your recipes for a get-together held at my home last weekend. I made these for dinner and the first thing my husband said was, “these are so Good, labor intensive but Good!”. I have sent this recipe to so many of my friends. Thanks for our new way of making fried chicken. My kids are extremely hard to please and they went absolutely nuts over this. How to make buttermilk fried chicken tenders Begin by combining the chicken tenderloins with a mixture of buttermilk, paprika, garlic powder, cayenne pepper, and salt. I usually put 3 or 4 in at a time and 3 minutes on each side (yes I set a timer) seems to be the perfect amount of time for that brown crispy exterior and fully cooked juicy interior. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Do you think the crispiness would be compromised if I breaded the tenders early in afternoon and refrigerated on a rack, then fried them after work? A couple on a hoagie type bun makes good for lunch too. I do cut off the white tendon/ligament part before I marinate the tenders. However, the nice thing about this recipe is that it really doesn’t use a ton of oil. I have friends willing to help. It’s perfect every time. We had used some frozen tenders from Costco in the past but never again. I haven’t made these as nuggets but I think you can. They were also great. Thank you for a delicious recipe! Thanks for sharing- so delicious! My family absolutely loved them. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. This is always a winner whenever we cook them! 1500 mg sodium should be the max/day. I only had regular chicken breasts, so I just sliced them into thickness of tenderloins. Really enjoyed this recipe! If he thinks if he is eating it, I should know its good, haha. ❤️. These are hands down the best chicken tenders I have ever had. I have a child who can’t eat wheat so I need to replace the flour and the baking powder. I dont usually cook if it does not involve a grill. I’ll try that then let you know if that solves the problem. You can easily make your own buttermilk. What am I doing wrong? The tenders turned out perfect and delicious! I didn’t have cayenne pepper, so I just used fresh ground black pepper. Next, make the breading by stirring the flour and spices together. Hahaha Your comment is hilarious. Jenn, this is the fifth or sixth recipe that I’ve used from your blog, and they have all been fantastic! I just made these tonight. As usual! So yummy…. Hi Charo, What kind of problem did you have with the breading? You won’t regret this! That’s a surefire way to turn them into rubber. Have you tried baking these? Glad you liked them Angela! I have shared this recipe with many friends who all happily report the same wonderful results. We serve the tenders with homemade sweet potato fries and ranch dressing for an awesome kids dinner . Thank you very much! I used to have the same problem! Can I bread them and have them in the fridge? I’ve never been able to achieve that texture before–the best!!! I added extra garlic powder for personal preference. Hope that helps! Place chicken on a wire rack; let stand 10 minutes. Followed the direction to a ‘T’ and the batter was not tasteful. Seal tightly … Can’t wait to make them again! This site uses Akismet to reduce spam. A couple of observations: I would make the tenders smaller, they don’t take long to cook at 350, maybe 4 mins total, flipping them. I am having a birthday party for my son and would like to make these in advance and freeze them. I just wish I had found it sooner , Will it taste just as great if I just use the marinade and pan-fry them without the batter and deep-frying? A high compliment indeed. I did them in the deep fryer. Can’t wait for summer to make more, and to use the leftovers for other recipes. Melissa, while it’s great if they can soak up the marinade for longer, they should still be tasty! They’re delicious plain, dipped in honey mustard Sauce, or perched on top of a salad. The chicken was still moist, protected by the coating I assume. Sometimes, I make them into bite size pieces. Try to keep the oil temp at 350. 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2020 buttermilk chicken tenders