Buttermilk Chicken Tenders

Prep Time: 20 minutes plus marination time

Cooking Time: 12 minutes

Servings: 7

Classic southern chicken tenders are always better when made at home. This recipe is a great use of everyday ingredients and is simple to make.


  • 14 Sanderson Farms® Chicken Tenders, cut in half diagonally
  • 1 cup buttermilk
  • 1 teaspoon seasoning salt
  • 3 cups flour
  • 2 tablespoons seasoning salt
  • 1 teaspoon black pepper
  • 4 cups vegetable oil

Nutritional Information (PER SERVING)

Calories: 400
Fat: 25g
Saturated Fat: 4.5g
Sodium: 560mg
Carbohydrate: 12g
Sugars: 2g
Protein: 33g


  1. Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.
  2. Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.
  3. Refrigerate for at least 20 minutes or up to 24 hours.
  4. In a separate bowl, combine flour, remaining seasoning salt, and black pepper.
  5. In a 12” x 2” deep skillet, heat vegetable oil to 350°F.
  6. Coat chicken with flour mixture.
  7. Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.
  8. Serve with your favorite dipping sauce.