Snacks Kid-friendly Make-ahead Deep Fry Panko

Buttermilk Chicken Tenders

Name: Buttermilk Chicken Tenders
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb Chicken tenderloins; 2 cup Buttermilk; 1 tbsp Kosher salt; 1 tbsp Granulated sugar; 1 tsp Garlic powder; 1 tsp Black pepper; 1 cup All-purpose flour; 2 large Large eggs; 2 cup Panko breadcrumbs; 4 cup Vegetable oil (for frying)

Crispy, family-friendly buttermilk chicken tenders with a crunchy panko coating and a make-ahead buttermilk brine for extra tender, flavorful chicken. Perfect for snack time, weeknight dinners, or feeding hungry kids and adults alike.

0.0(0 reviews)

Prep: 150m · Cook: 15m · Total165 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread that’s processed into large, airy flakes; they create a very light, extra-crispy coating when fried or baked. They have a very mild, bready flavor and little aroma—their main contribution is crunchy texture rather than taste. You can find panko in most supermarkets (often in the Asian or breading aisle) or online; good substitutes are regular dry breadcrumbs, crushed cornflakes or crackers, or pulse crustless white bread in a food processor and lightly dry it in the oven to approximate panko’s texture.

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Jake's note

"These tenders shine when made ahead—the buttermilk brine can sit overnight, so the chicken stays juicy and mild for picky eaters. They’re perfect for casual gatherings, packed lunches, or a satisfying after-school snack."

Buttermilk Chicken Tenders

Crispy, tender, and unfussy, these buttermilk chicken tenders are the sort of recipe that shows up at every good weeknight table and disappears fast. The secret here is the buttermilk brine: the tang and lactic acid gently break down muscle fibers while the salt seasons through, producing a noticeably juicier interior than a quick dredge ever will. Panko crumbs give the exterior a modern, shatteringly light crunch that stays crisp longer than traditional breadcrumbs, and a little granulated sugar in the brine nudges a deeper, more lacy brown on the crust during frying.

This version is designed with families and busy cooks in mind — the brine can be made the night before, and the dredging station keeps the assembly line moving when hunger hits. Fry at a steady 350°F and rest the tenders on a wire rack, not paper, to preserve that fragile crust. Serve them straight from the pan with a couple of contrasting dips and a crisp green salad, or double the batch and freeze a portion for fast, crowd-pleasing meals later in the week.

Plan your timing

Enter your target meal time:

4:10 pm–4:43 pm→Make the buttermilk brine and marinate

4:43 pm–5:16 pm→Prepare the dredging station

5:16 pm–5:49 pm→Dredge the chicken

5:49 pm–6:22 pm→Deep-fry until golden and cooked through

6:22 pm–6:55 pm→Drain, rest, and serve

Ingredients

Yield

Instructions

Make the buttermilk brine and marinate

Whisk together the buttermilk, kosher salt, granulated sugar, garlic powder, and black pepper in a large bowl. Submerge the chicken tenderloins, cover, and refrigerate at least 2 hours or up to overnight for best flavor and tenderness.

For this step

1.5 lbChicken tenderloins
2 cupButtermilk
1 tbspKosher salt
1 tbspGranulated sugar
1 tspGarlic powder
1 tspBlack pepper

Prepare the dredging station

When ready to cook, set up three shallow pans: one with the all-purpose flour, one with the beaten large eggs, and one with the panko breadcrumbs. Lightly season the flour with a pinch of the salt and pepper from the brine if desired.

For this step

1 cupAll-purpose flour
2 largeLarge eggs
2 cupPanko breadcrumbs

Dredge the chicken

Remove tenders from the brine, letting excess drip off, then coat each piece in flour, dip into the beaten eggs, and press firmly into the panko breadcrumbs to build an even crust. Place breaded tenders on a wire rack while you heat the oil to keep the crust dry and secure.

Deep-fry until golden and cooked through

Heat vegetable oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Fry the tenders in batches 3–4 minutes per batch, or until golden brown and an instant-read thermometer reads 165°F (74°C). Do not overcrowd the oil; adjust heat to maintain temperature.

For this step

4 cupVegetable oil (for frying)

Deep-fry until golden and cooked through

Drain, rest, and serve

Transfer cooked tenders to a paper towel-lined tray or wire rack to drain and rest 1–2 minutes. Serve warm with your favorite dipping sauces — ketchup, ranch, or honey mustard — and refrigerate leftovers in an airtight container for up to 3 days.

Tips from the kitchen

Pat Tenders Dry

Blot excess buttermilk with paper towels before dredging to prevent a soggy flour layer and to help the panko adhere evenly.

Keep Oil Temperature

Use a thermometer and maintain 350°F; if the oil drops too low the coating will absorb oil, and if it's too hot the exterior will burn before the center cooks.

Press Panko Firmly

After dipping in egg, press the panko into the tenders with gentle, even pressure to create a continuous crust that won’t flake off while frying.

Use a Wire Rack

Drain fried tenders on a wire rack set over a sheet pan so air circulates under them and the crust stays crisp instead of steaming soggy.

Season Each Layer

Lightly season the flour and panko (salt and a touch of pepper or paprika) so every layer contributes flavor, not just the brine.

Variations & substitutions

Baked Buttermilk Tenders

For a lighter option, bake at 425°F on a wire rack for 12–16 minutes, flipping once and spraying the crust with oil to encourage browning.

Gluten-Free Crunch

Swap the flour for rice flour or a gluten-free flour blend and use certified gluten-free panko or crushed cornflakes for a similar crisp texture.

Spicy Nashville Twist

Add 1–2 teaspoons cayenne and 1 teaspoon smoked paprika to the flour and panko, and finish with a brush of melted butter mixed with cayenne for a hot, sticky glaze.

Herbed Parmesan Crust

Mix 1/3 cup finely grated Parmesan and 1 teaspoon dried Italian herbs into the panko for a nutty, savory crust that pairs beautifully with lemon wedges.

Storage & make-ahead

Store cooled tenders in an airtight container in the refrigerator for up to 3 days. To freeze, flash-freeze in a single layer on a sheet tray, then transfer to a freezer bag for up to 1 month. Reheat in a 400°F oven or air fryer for 8–10 minutes from refrigerated, or 12–15 minutes from frozen, to restore crispness while ensuring the center reaches 165°F.

What to serve with it

Serve these tenders on a platter lined with a wire rack and provide a trio of dips like tangy honey mustard, peppery ranch, and a bright hot sauce; add dill pickles or quick cucumber slaw for acidity. For sides, pair with oven fries, a cabbage slaw, or baked sweet potato wedges and a crisp lager or iced tea to cut through the richness.

Frequently asked questions

How long should I brine the tenders?

Brine for a minimum of 2 hours to get noticeable tenderness; overnight (8–12 hours) is best for flavor and texture, but avoid going much beyond 24 hours or the meat can become mealy.

Can I substitute regular milk for buttermilk?

Yes — make an easy buttermilk substitute by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk and letting it sit 5–10 minutes; use the same amount called for in the recipe.

Is deep-frying the only option?

No — you can bake or air-fry them; bake at 425°F on a wire rack for 12–16 minutes or air-fry at 400°F for 8–10 minutes, turning once and lightly misting with oil to get a better crust.

How do I know when they’re done?

The most reliable method is an instant-read thermometer inserted into the thickest part reading 165°F; visually the crust should be golden and juices should run clear.

Why is there sugar in the brine?

A little sugar promotes browning and balances the salty and tangy flavors from the brine, giving the crust a more appealing color and subtle sweetness.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the buttermilk brine and marinate

Chicken tenderloins1.5 lb
Buttermilk2 cup
Kosher salt1 tbsp
Granulated sugar1 tbsp
Garlic powder1 tsp
Black pepper1 tsp

Step 2: Prepare the dredging station

All-purpose flour1 cup
Large eggs2 large
🛒 BuyPanko breadcrumbs2 cup

Step 4: Deep-fry until golden and cooked through

Vegetable oil (for frying)4 cup

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Nutrition Facts

Per serving: About 3 tenders (600g)

Calories3084

Total Fat254.8g

Saturated Fat40.4g

Trans Fat0.2g

Polyunsaturated Fat61.1g

Monounsaturated Fat141.4g

Total Carbohydrates140.3g

Dietary Fiber2.5g

Total Sugars57.6g

Protein81g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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