Southern Fried Chicken Tenders Recipe Buttermilk: Extra Crispy Double-Dredged Delight

There’s a reason Southern fried chicken tends to steal the show at any meal. This method delivers crispy, golden tenders with a juicy, tender center every single time.

The secret lies in a buttermilk soak followed by a double-dredge in seasoned flour. This creates a shatteringly crisp coating that seals in moisture. I’ve tested this technique more times than I can count—it never disappoints.

Frying at the right temperature ensures even cooking without greasiness. The result is chicken so perfectly cooked that the meat nearly falls apart, while the crust stays crunchy. Serve hot for the best experience.

Pair with mashed potatoes or a simple salad. This is comfort food at its finest, with results that rival any Southern kitchen.

Ingredients for Southern Fried Chicken Tenders Recipe Buttermilk

Simple ingredients create that signature Southern crispy, tender bite everyone loves at the table.

The chicken tenders are key—look for uniform size so they cook evenly. Buttermilk from a local dairy or Whole Foods gives the best soak. For the flour, King Arthur all-purpose is my go-to. The cornstarch is non-negotiable for that shatteringly crisp coating. Most grocery stores carry everything you need for this.

No buttermilk? Mix 2 cups milk with 2 tbsp vinegar and let sit for 5 minutes. Swap cornstarch for arrowroot powder at the same amount. Out of paprika? Cajun seasoning at half the quantity adds a nice kick. The cayenne can be skipped if you prefer mild flavor. Freshly ground spices always taste better.

Store raw chicken in the fridge for up to 2 days before cooking. Leftover tenders keep for 3-4 days in an airtight container. Reheat in the oven at 350°F for 10-15 minutes to maintain crispiness. Never microwave—it makes them soggy.

Step-by-Step Instructions for Southern Fried Chicken Tenders

Master the double-dredge technique for maximum crunch and juicy, tender meat every time.

Step 1: Marinate the Chicken in Buttermilk

Place the 1.5 lb Chicken Tenders in a large bowl and pour the 2 cups Buttermilk over them. I make sure each piece is fully submerged so the buttermilk can work its magic. Cover and refrigerate for at least 4 hours, but overnight is even better.

This step tenderizes the meat while adding that signature tangy flavor. The acid in the buttermilk breaks down proteins, ensuring the chicken stays moist during frying. Don’t skip this—it’s what makes these tenders so juicy.

Step 2: Prepare the Double-Dredge Breading

In a shallow dish, whisk together the 2 cups All-Purpose Flour, 0.5 cup Cornstarch, 1 tbsp Salt, 1 tbsp Black Pepper, 1 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 0.5 tsp Cayenne Pepper. The cornstarch is the secret to extra crispiness.

In another shallow dish, beat the 2 whole Large Eggs lightly. I like to set up a breading station with the flour mixture, eggs, and then the flour mixture again for the double-dredge. This creates a thick, craggy coating that fries up ultra-crispy.

Step 3: Dredge and Rest the Chicken

Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Then dip it in the beaten eggs, letting any excess drip off. Finally, dredge it in the flour mixture again, pressing hard to create a thick, even coating.

Place the breaded tenders on a wire rack set over a baking sheet. Let them rest for 10-15 minutes at room temperature. This step is critical—it helps the coating adhere and prevents it from sliding off during frying.

Step 4: Fry to Golden Perfection

Heat the 4 cups Vegetable Oil in a deep, heavy-bottomed pot or Dutch oven to 350°F. Use a thermometer for accuracy—oil temperature is key. Carefully lower a few tenders into the oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until deep golden brown and crispy.

Remove the tenders with a slotted spoon and drain on a wire rack or paper towels. Keep the oil temperature steady—if it drops too low, the chicken will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside cooks. Maintain 350°F throughout frying.

Step 5: Rest and Serve Immediately

Let the fried tenders rest for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat stays tender and moist. The coating will also crisp up a bit more as it cools slightly.

Serve while still hot and crispy. The outside should shatter when you bite into it, giving way to juicy, tender chicken inside. For best results, fry in batches and keep the finished tenders warm in a 200°F oven while you cook the rest.

Serving Suggestions for This Dish

Classic Comfort Sides

I always serve these with creamy mashed potatoes—use Yukon Golds for the smoothest texture. The fluffy potatoes soak up every bit of crispy coating. My family loves it with sour cream and chives stirred in for extra tang. 💛

Fresh and Light

A crisp iceberg wedge salad with buttermilk dressing balances the richness perfectly. I toss 4 cups chopped lettuce with ½ cup buttermilk, 2 tbsp mayo, and 1 tbsp apple cider vinegar. The cool crunch cuts through the fried goodness.

Southern Staples

You can’t go wrong with collard greens slow-cooked with smoked bacon and a splash of vinegar. I simmer mine for 45 minutes until tender. The slightly bitter greens complement the savory tenders beautifully.

Dipping Sauces

Set out small bowls of honey mustard (mix 3 tbsp mayo, 2 tbsp mustard, 1 tbsp honey) and come-back sauce (a Mississippi favorite with mayo, ketchup, and Worcestershire). My daughter Lily always reaches for the honey mustard first.

Bread Options

Serve with warm biscuits from New Seasons Market or cornbread muffins for soaking up flavors. I brush my biscuits with garlic butter right out of the oven. The buttery layers are perfect with the crispy chicken.

Portland Twist

Here in Portland, I love adding a kale slaw with apple cider vinaigrette for a Pacific Northwest touch. Shred 4 cups kale and toss with 1 diced apple and ¼ cup dressing. It’s fresh, local, and Pickles even approves! 🌟

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