Crispy Buttermilk Chicken Tenders With Tangy Buttermilk Dipping Sauce

This recipe received Honorable Mention in The Old Farmer’s Almanac 2009 Buttermilk Recipe Contest. We hope that you enjoy the recipe as much as we did!

Chicken Tenders


1 cup buttermilk
1 pound skinless, boneless chicken breast tenders, rinsed and patted dry
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
1 tablespoon peanut oil
1 cup cornflake crumbs
1 cup Italian-style panko bread crumbs
1 teaspoon paprika
peanut oil for frying


Pour the buttermilk into a large, resealable, plastic bag and add the chicken. Seal and refrigerate for 30 minutes. Remove from the refrigerator and drain in a large colander. In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, beat the eggs, 2 tablespoons of water, and the 1 tablespoon of peanut oil. In a third shallow dish, combine the cornflake crumbs, panko bread crumbs, and paprika. Working with one tender at a time, dredge each in flour, then the egg mixture, then the crumb mixture. Repeat until all of the tenders are coated.

Preheat the oven to 200°F. Place a large baking sheet in the oven. Heat 1 inch of peanut oil in a large, nonstick skillet over medium heat. Place four tenders at a time in the hot oil and fry until deep golden brown, about 4 minutes per side. Add oil between batches, if necessary. Transfer the tenders to the baking sheet in the oven to keep them warm.



1/2 cup buttermilk
1/2 cup sour cream
3/4 cup feta cheese, crumbled
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley
2 scallions (green part only), thinly sliced
1/4 teaspoon fresh ground pepper


Put all of the ingredients into a medium bowl and stir to combine. Cover and refrigerate for at least 30 minutes before serving. Makes 4 servings.

Cooking & Recipes

Preparation Method


Jane E., Jacksonville, Florida

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