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Kiki's Favorite Deep-Fried Buttermilk Chicken Tenders

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4 made it  |  0 reviews   |  2 photos

"Lightly crispy, very moist deep-fried chicken. Serve with dipping sauces like honey mustard, hot mustard, or sweet and sour sauce."
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2 h 13 m servings 542
Original recipe yields 4 servings (16 tenders)


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  1. Mix buttermilk and 1 tablespoon seasoned salt together in a bowl. Stir in chicken tenders. Cover and refrigerate for at least 2 and up to 6 hours.
  2. Preheat oven to 170 degrees F (75 degrees C). Line a baking sheet with paper towels; place a cooling rack on sheet and set in oven.
  3. Mix remaining 1 tablespoon seasoned salt, panko bread crumbs, and pepper together in a large, flat bowl.
  4. Remove tenders from marinade one at a time and shake to remove excess buttermilk. Roll pieces in panko mixture and place on a large platter.
  5. Heat oil in a deep-fryer or large saucepan to 370 degrees F (190 degrees C). Fry chicken pieces 3 or 4 at a time in hot oil until browned and crispy, about 3 minutes. Transfer to cooling rack in oven to keep them warm as you fry.


  • Cook's Note:
  • If using frozen chicken tenders, thaw before marinating in buttermilk.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 542 calories; 20.4 42.9 57.1 136 1821 Full nutrition

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