Chicken Tenders Recipe No Buttermilk Needed – Easy & Crispy

Chicken tenders are a beloved classic—crispy on the outside, juicy and tender on the inside, perfect for a quick weeknight dinner or a fun snack. But what if you don’t have buttermilk on hand?

No worries! This chicken tenders recipe with no buttermilk is here to save the day.

Using simple pantry staples, we’ll create a flavorful, crispy coating that rivals any buttermilk-based version. Whether you’re cooking for picky eaters or just craving a homemade alternative to takeout, this recipe is both easy and delicious.

In this post, we’ll walk you through every step—from the ingredients and equipment to tips for making your tenders extra crispy and juicy. Plus, we’ll share ideas for serving and variations to suit your taste buds.

Ready to dive into crispy, golden chicken tenders without the fuss of buttermilk? Let’s get cooking!

Why You’ll Love This Recipe

First off, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen. No need to run to the store for buttermilk or specialty items.

Instead, we use a clever combination of milk and vinegar or lemon juice to mimic that tangy marinade effect, ensuring your chicken stays moist and flavorful.

Additionally, the coating includes a blend of spices that add a subtle kick without overwhelming the natural flavor of the chicken. The frying method yields perfectly crispy tenders without being greasy, making this a healthier alternative to traditional deep-fried versions.

Finally, this recipe is versatile. You can easily bake instead of fry, swap out spices to your liking, or use the tenders in salads, wraps, or as finger food for parties.

It’s a crowd-pleaser that’s sure to become a staple in your recipe collection.

Ingredients

• 1 pound chicken tenders (or chicken breasts cut into strips)
• 1 cup milk (any kind, dairy or non-dairy)
• 1 tablespoon white vinegar or lemon juice
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 2 large eggs
• Cooking oil (vegetable, canola, or peanut oil) for frying

Equipment

• Mixing bowls (at least two)
• Whisk or fork for beating eggs
• Deep skillet or frying pan
• Wire rack or paper towels for draining
• Tongs or slotted spoon
• Measuring cups and spoons
• Thermometer (optional, to check oil temperature)

Instructions

1. Prepare the marinade: In a medium bowl, combine the milk and vinegar or lemon juice. Stir and let it sit for 5-10 minutes to create a homemade “buttermilk” substitute. This acidic mixture will tenderize the chicken.
2. Marinate the chicken: Add the chicken tenders to the milk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum tenderness.
3. Prepare the dry coating: In a separate bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if using.
4. Beat the eggs: In a third bowl, beat the eggs until smooth.
5. Heat the oil: Pour about 1 inch of oil into your skillet and heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of the flour mixture into the oil—it should sizzle immediately.
6. Coat the tenders: Remove each chicken tender from the marinade, letting excess drip off. Dip first into the beaten eggs, then dredge in the seasoned flour mixture, pressing lightly to adhere the coating.
7. Fry the chicken: Carefully place the coated tenders in the hot oil. Do not overcrowd the pan; fry in batches if needed. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
8. Drain: Remove the tenders with tongs or a slotted spoon and place on a wire rack or paper towels to drain excess oil.
9. Serve: Let the tenders rest for a couple of minutes before serving to maintain crispiness.

Tips & Variations

For extra crispy tenders, double-dip by repeating the egg and flour coating steps before frying.

You can also bake the tenders for a healthier option. Preheat your oven to 425°F (220°C), place coated tenders on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through.

Try swapping paprika for smoked paprika or adding dried herbs like oregano or thyme to the flour mixture for a different flavor profile.

If you want to make this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend or almond flour, but be aware the texture might differ slightly.

Nutrition Facts

Serving Suggestions

Serve these chicken tenders with your favorite dipping sauces such as honey mustard, ranch, BBQ, or spicy sriracha mayo. They pair beautifully with classic sides like crispy French fries, coleslaw, or a fresh garden salad.

For a fun twist, serve the tenders in wraps or sandwiches with lettuce, tomato, and a drizzle of your preferred sauce. They’re also great chopped up in salads or atop rice bowls for a quick meal.

Conclusion

This chicken tenders recipe without buttermilk proves you don’t need fancy ingredients to create a delicious, crispy, and tender meal. The simple milk and vinegar marinade tenderizes the chicken perfectly, while the seasoned flour coating delivers that irresistible crunch.

Whether you’re cooking for family, hosting a game day, or just craving comfort food, these tenders will quickly become a go-to recipe. Plus, with easy variations and serving suggestions, you can customize them to fit your mood and pantry.

Don’t forget to check out some of our other favorite dishes like Garlic Parmesan Wings, Crispy Baked Chicken Thighs, and Honey Garlic Shrimp for more flavorful meal ideas. Happy cooking!

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