Hey there, my friend 👋. If you love chicken that’s juicy, soft, and packed with flavor, then this chicken tenderloin recipe is what you need. The best part? It’s quick, easy, and perfect for any meal.
And here’s a little secret—using buttermilk makes the chicken extra tender. I will show you how to get the best results every time. Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Large skillet or frying pan
- Tongs
- Plate with paper towels
- Baking sheet (if baking instead of frying)
Important Info
- Servings: 4 servings (about 8-10 tenderloins)
- Estimated Cost: This recipe costs about $10 to make.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Calories Per Serving: 320 kcal
- Cook Method: Frying or Baking
- Season: Any season
- Courses: Main Course, Lunch, Dinner
- Cuisine: American
- Diets: LowCarbDiet, HighProteinDiet
How to Make Chicken Tenderloin
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 lb chicken tenderloins
- ½ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 cup cooking oil (for frying)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Buttermilk | ½ cup milk + 1 tsp vinegar |
| All-purpose flour | Cornstarch for extra crisp |
| Breadcrumbs | Crushed cornflakes |
| Cooking oil | Air fryer (no oil needed) |
Instructions
- Place the chicken tenderloins in a bowl. Add buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Mix well and let it sit for 10 minutes.
- In one bowl, whisk the egg and 2 tablespoons of milk. In another bowl, mix the flour and breadcrumbs.
- Heat oil in a large skillet over medium heat.
- Dip each chicken tenderloin into the egg mixture, then coat it in the flour and breadcrumb mix. Press gently to make sure the coating sticks.
- Carefully place the coated chicken into the hot oil. Fry for about 4-5 minutes on each side until golden brown.
- Remove from the oil and place on a plate lined with paper towels to drain excess oil.
- If baking, preheat the oven to 400°F (200°C). Place coated tenderloins on a baking sheet and bake for 20 minutes, flipping halfway through.
- Serve hot with your favorite dipping sauce.
Helpful Tips
- If you don’t have buttermilk, mix regular milk with vinegar and let it sit for 5 minutes.
- To make it extra crispy, double-coat the chicken by dipping it in the egg and flour mixture twice.
- Do not overcrowd the pan while frying. It lowers the oil temperature and makes the chicken greasy.
- If using an air fryer, cook at 375°F for 10-12 minutes, shaking halfway through.
- Let the fried chicken rest for a minute before serving. This helps lock in the juices.
What to Serve with Chicken Tenderloin
Chicken tenderloins go well with so many sides. You can try:
- French fries
- Mashed potatoes
- Coleslaw
- Steamed vegetables
- Garlic bread
- Mac and cheese
How Do You Serve the Recipe?
I love serving these on a plate with a side of ranch, honey mustard, or BBQ sauce. If you’re feeling fancy, you can even make a chicken tenderloin sandwich by adding them to a bun with lettuce and mayo.
Where Do You Serve This Recipe the Most?
This is perfect for family dinners, game nights, or lunchboxes. It’s also great for picnics because you can eat it without utensils. Just grab and dip.
Storage
Short-Term Storage (Room Temperature)
- If serving within 2 hours, keep them in a plate covered with a clean cloth to stay warm.
Refrigeration
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10 minutes to keep it crispy.
Freezing
- For long-term storage, place the tenderloins in a single layer in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat, bake at 375°F for 20 minutes or air fry at 350°F for 10 minutes.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for 20 minutes, flipping halfway through. You can also air fry them for a healthier option.
How do I make this spicy?
Add ½ teaspoon of cayenne pepper to the flour mixture or mix hot sauce into the buttermilk marinade.
Can I use chicken breast instead?
Yes, but you need to slice it into strips so it cooks evenly like tenderloins.
What’s the best dipping sauce for this?
You can use ranch, honey mustard, BBQ sauce, buffalo sauce, or even ketchup.
Can kids help make this?
Yes, kids can help dip the chicken into the egg and flour mixture. Just make sure an adult handles the frying.
