Buttermilk Fried Chicken
Buttermilk Fried Chicken 🐔 is a medium Southern United States recipe that serves 4. 450 calories per serving. Recipe by Salt and Grind Kitchen on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $24.09 total, $6.02 per serving
Ingredients
- 1.5 lb Chicken Tenders (cut into bite‑size pieces if not pre‑cut)
- 2 cup Buttermilk (full‑fat for best flavor)
- 2 tbsp Hot Sauce (your favorite brand, adds heat to the marinade)
- 1 tsp Salt (for the marinade; flaky sea salt for finishing)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1 tsp Paprika (smoked paprika works well)
- 0.5 tsp Cayenne Pepper (adjust to heat preference)
- 2 cup All-Purpose Flour (divided: 1 cup for unseasoned batter, 1 cup for seasoned batter)
- 1 large Egg (beaten)
- 3 cup Vegetable Oil (for deep frying; use a high smoke‑point oil)
- 1 tsp Flaky Sea Salt (sprinkled on finished chicken)
- 0.5 cup Raising Cane's Sauce (store‑bought or homemade as a dip)
Instructions
Make the Buttermilk Marinade
In a large mixing bowl combine 2 cups buttermilk, 2 tbsp hot sauce, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 0.5 tsp cayenne pepper. Whisk until fully blended.
Time: PT5M
Marinate the Chicken
Add the 1.5 lb chicken tenders to the bowl, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour (up to overnight for maximum flavor).
Time: PT0M
Prepare the Unseasoned Batter
In a separate bowl whisk together 1 cup all‑purpose flour, the beaten egg, and 2 tbsp water until a smooth, thick batter forms.
Time: PT5M
Prepare the Seasoned Batter
In another bowl combine the remaining 1 cup flour with the remaining spices (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp paprika, 0.5 tsp cayenne). Slowly whisk in the remaining buttermilk until a smooth batter forms.
Time: PT5M
Set Up Frying Station
Pour 3 cups vegetable oil into a deep‑fry pot or cast‑iron skillet. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use the thermometer to monitor.
Time: PT5M
Temperature: 350°F
Double‑Coat the Chicken
Working one piece at a time, dip a chicken tender into the unseasoned batter, letting excess drip off. Immediately dip it into the seasoned batter, pressing gently so the flour adheres. Place coated pieces on a prepared baking sheet.
Time: PT5M
Fry the Chicken
Using tongs, carefully lower the coated tenders into the hot oil. Fry for 5–7 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F.
Time: PT7M
Temperature: 350°F
Drain and Finish
Remove the fried chicken with tongs and place on a wire rack set over paper towels. Sprinkle lightly with flaky sea salt while still hot.
Time: PT2M
Serve
Arrange the chicken tenders on a serving platter with 0.5 cup Raising Cane's sauce on the side. Enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten, Contains dairy, High protein
Allergens: Egg, Dairy, Wheat
Ingredient Substitutions
- Instead of Chicken Tenders: Chicken breast strips, Pork tenderloin strips
- Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice per cup
- Instead of Hot Sauce: Tabasco, Sriracha
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Paprika: Regular paprika
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend
- Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Flaky Sea Salt: Kosher salt
- Instead of Raising Cane's Sauce: Honey mustard, Garlic aioli
Equipment Needed
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Baking Sheet
- Tongs
- Deep Frying Pot or Cast‑Iron Skillet
- Candy/Deep‑Fry Thermometer
- Wire Rack (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Marinate the chicken for at least 1 hour to develop flavor and tenderness.
- Maintain oil temperature at 350°F throughout frying.
- Fry until internal temperature reaches 165°F to ensure safety.
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution.
- Add a pinch of baking powder to the seasoned flour for an extra light, airy crust.
- For extra flavor, add a splash of buttermilk to the unseasoned batter.
Troubleshooting
Batter slides off the chicken before frying.
Pat the chicken dry after marinating, and press the seasoned batter onto the piece firmly before transferring to the oil.
Coating becomes soggy or greasy.
Make sure the oil stays at 350°F; if it drops below 300°F, the coating will absorb excess oil.
Chicken is undercooked inside.
Use an instant‑read thermometer; fry until the internal temperature reaches 165°F, and finish larger pieces in a 350°F oven for 5 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to retain crispness.
Freezer: Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer bag. Last up to 2 months. Reheat from frozen in a preheated oven at 375°F for 15‑20 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance; keep refrigerated.
- Prepare both batters and store them covered in the fridge for up to 4 hours.
- Fried chicken can be reheated in a preheated oven (350°F) for a crisp finish.
Frequently Asked Questions
What is the cultural significance and history of buttermilk fried chicken tenders in Southern American cuisine?
Fried chicken, especially with a buttermilk soak, is a cornerstone of Southern comfort food, tracing back to African‑American cooking traditions where buttermilk tenderized the meat and added a subtle tang. The double‑coating technique became popular in the mid‑20th century as restaurants sought an extra‑crisp crust.
What are the traditional regional variations of Southern fried chicken in the United States?
In the Deep South, chicken is often marinated in buttermilk and seasoned with paprika and cayenne. In Nashville, a spicy "hot chicken" version adds a fiery cayenne paste after frying. In the Carolinas, a mustard‑based barbecue glaze is sometimes brushed on the fried pieces.
How is buttermilk fried chicken traditionally served in Southern households?
It is typically served hot with a side of creamy dipping sauce (like Raising Cane's sauce), pickles, coleslaw, and buttery biscuits. It often appears at family gatherings, picnics, and Sunday dinner tables.
What occasions or celebrations is buttermilk fried chicken tenders traditionally associated with in Southern culture?
Fried chicken is a staple at holidays such as Thanksgiving, Christmas, and Fourth of July picnics, as well as casual gatherings like backyard barbecues and church potlucks.
What authentic ingredients are essential for traditional Southern buttermilk fried chicken versus acceptable substitutes?
Authentic ingredients include full‑fat buttermilk, all‑purpose flour, and a blend of salt, pepper, garlic powder, paprika, and cayenne. Substitutes like low‑fat buttermilk, gluten‑free flour, or a different hot sauce can be used, but they will alter the classic flavor and texture.
What other Southern dishes pair well with buttermilk fried chicken tenders?
Classic pairings include creamy coleslaw, buttery corn on the cob, honey‑glazed biscuits, mashed potatoes, and a simple green salad with a vinaigrette.
What are the most common mistakes to avoid when making buttermilk fried chicken tenders?
Common errors include skipping the marinating step, not drying the chicken before coating, frying at too low a temperature, and overcrowding the pan which drops the oil temperature and leads to soggy crusts.
Why does this recipe use a double‑dip (unseasoned then seasoned batter) instead of a single coating?
The first unseasoned dip creates a sticky base that helps the seasoned flour adhere, while the second dip adds flavor and a thicker, crunchier crust. This technique yields a more uniform, extra‑crisp coating.
Can I make buttermilk fried chicken tenders ahead of time and how should I store them?
Yes, you can marinate the chicken up to 24 hours in advance and keep the batters refrigerated for up to 4 hours. After frying, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven to retain crispness.
What texture and appearance should I look for when frying the chicken tenders?
The coating should be a deep golden‑brown, slightly glossy crust with a firm bite. Inside, the meat should be juicy and the internal temperature must read 165°F on a thermometer.
What does the YouTube channel Salt and Grind Kitchen specialize in?
The YouTube channel Salt and Grind Kitchen specializes in approachable, flavor‑focused home cooking tutorials, often highlighting classic comfort foods with clear step‑by‑step instructions and practical kitchen hacks.
How does the YouTube channel Salt and Grind Kitchen's approach to Southern cooking differ from other Southern cooking channels?
Salt and Grind Kitchen emphasizes quick, everyday techniques—like using a simple buttermilk soak and a double‑dip coating—while many other Southern channels focus on more elaborate, restaurant‑style preparations. Their style is geared toward home cooks with limited equipment.
Last updated: August 21, 2026
