Take each chicken tender out of the buttermilk, letting any excess liquid drip off.
Dredge the chicken in the flour mixture, then dip it into the beaten egg, and finally coat it in breadcrumbs. Press lightly to make sure the breadcrumbs stick well.
Fry the Chicken:
Heat a few inches of vegetable oil in a deep skillet or frying pan over medium-high heat.
Once the oil reaches 350°F (175°C), carefully add the breaded chicken tenders to the pan, working in batches if necessary to avoid overcrowding.
Fry for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
Remove the chicken tenders and drain them on a paper towel-lined plate.
Serve:
Serve the buttermilk chicken tenders with your favorite dipping sauce (like honey mustard, ranch, or BBQ sauce) and enjoy!
Tips:
For extra crispy tenders, you can double-dip the chicken in flour and breadcrumbs.
You can bake them instead of frying for a lighter version—bake at 400°F (200°C) for 15-20 minutes or until golden and crispy, flipping halfway through.
These buttermilk chicken tenders are perfect for a quick weeknight meal or for serving at a party. Enjoy!
