By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
105 cal · 255 min
Buttermilk Fried Chicken Tenders
Recipe GLPR2127a311914c2b
Tender, juicy chicken breast strips marinated in buttermilk and garlic, then coated in a crispy flour and breadcrumb mixture and fried until golden. Perfect as a main course with your favorite sides.
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Ingredients
6 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
2 cups buttermilk
1½ teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Directions
Whisk together the beaten eggs, buttermilk, and garlic powder in a large mixing bowl until well combined.
Add the chicken strips to the buttermilk mixture, stirring to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours to allow the flavors to infuse.
In a separate large bowl, combine the all-purpose flour, seasoned bread crumbs, salt, and baking powder, mixing thoroughly.
Remove the chicken from the refrigerator and carefully drain off the excess buttermilk mixture, allowing the chicken strips to drip briefly before removing.
Working in batches if needed, place the drained chicken strips into the flour mixture bowl and toss gently until each piece is evenly and completely coated.
Heat the oil in a deep fryer or large heavy-bottomed pot to 375°F. Use a thermometer to ensure the oil reaches the correct temperature for even cooking.
Carefully lower the coated chicken strips into the hot oil, working in batches to avoid crowding the pan. Be cautious of hot oil splashing.
Fry for 6 to 7 minutes, until the chicken is golden brown on all sides and the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
Remove the cooked chicken tenders with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil. Serve while hot.
Comments
Every ingredient is in stock at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger without a second stop—all are pantry staples. Cost per serving runs about $1.20 to $1.50, driven entirely by chicken breast; 16 tenders means the recipe is a legitimate make-ahead dish that reheats well and justifies the time investment for weeknight meals later. The stated 255 minutes is honest if you count marinating time (two to four hours is standard), though active work is closer to 20 minutes—that's fair labeling. The main drawback is that this feeds a crowd and assumes you have a deep fryer or significant oil, and the tenders flatten over a day or two in the fridge rather than staying crispy, which makes them better eaten fresh or reheated immediately before serving.
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