Go Back

Crispy Buttermilk Chicken Tenders Basket

Restaurant-style crispy chicken tenders marinated in buttermilk, served with crinkle fries, Texas toast, and a signature tangy dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 baskets
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs chicken tenderloins tendon removed
  • 1.5 cups buttermilk
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp salt
The Dredge (Breading)
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp baking powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp black pepper freshly cracked
  • 1 tsp cayenne pepper optional
Signature Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup ketchup
  • 1 tsp Worcestershire sauce
  • 0.5 tsp black pepper coarse
Sides
  • 1 bag frozen crinkle fries or homemade
  • 4 slices Texas toast thick bread

Equipment

  • Dutch oven or Deep fryer
  • Wire rack
  • Baking sheet
  • Whisk

Method
 

  1. Whisk buttermilk, egg, garlic powder, and salt in a bowl. Add chicken and marinate in fridge for at least 1 hour.
  2. Mix sauce ingredients (mayo, ketchup, Worcestershire, spices) in a small bowl and refrigerate.
  3. In a shallow dish, combine flour, cornstarch, baking powder, and dry spices.
  4. Drizzle 2 tbsp of marinade into the flour mixture and mix with a fork to create craggy lumps.
  5. Heat oil in a Dutch oven to 350°F (175°C).
  6. Dredge chicken in flour mixture, pressing firmly to adhere. Shake off excess.
  7. Fry chicken in batches for 5-6 minutes until golden brown and 165°F internal temperature. Drain on a wire rack.
  8. Prepare fries according to package. Butter and toast bread in a skillet until golden.
  9. Serve tenders hot with sauce, fries, and toast.

Notes

Ensure oil returns to temperature between batches to prevent greasy chicken.