It all begins with a bowl of buttermilk, warm spices, and a quiet promise of something comforting. The chicken rests in this tangy marinade, soaking up flavor while becoming incredibly tender. A simple seasoned flour coating gives it that golden crunch, and from there, it’s up to you—quick-cooked tenders for dipping and sharing, or slow-fried bone-in pieces with buttery sides and crisp skin that shatters at the touch of a fork.

Some nights call for a pile of crispy tenders and your favorite sauce. Other times, it’s all about the kind of fried chicken that makes the whole table go quiet. Whichever way you go, this recipe brings you there—cozy, familiar, and deeply satisfying.

Where Buttermilk Meets Golden Crunch

There’s something timeless about a plate of fried chicken—hot from the pan, steam rising, and that unmistakable scent of buttermilk and spice floating through the kitchen. The coating crackles under your fingers, crisp and golden, giving way to juicy, tender chicken inside. You hear the crunch before you even take a bite. It’s cozy, it’s nostalgic, and it’s meant to be shared—tenders stacked high for dipping, or bone-in pieces served with soft biscuits and something cool and tangy on the side. Every bite is warm, flavorful, and just a little bit messy—in the best way.

Ingredients:

For Chicken Tenders:

• 1½ pounds chicken tenders or boneless chicken breast, cut into strips
• Neutral oil, for shallow frying

For Fried Chicken:

• 2½ to 3 pounds bone-in, skin-on chicken pieces
• Neutral oil, for deep frying

Buttermilk Marinade:

• 2 cups buttermilk
• 1½ teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (adds warmth, not heat)

Seasoned Flour Coating:

• 1¾ cups all-purpose flour (use 2½ cups for bone-in chicken)
• 1 teaspoon salt (1½ teaspoons for bone-in)
• 1 teaspoon paprika (1½ teaspoons for bone-in)
• ½ teaspoon garlic powder (¾ teaspoon for bone-in)
• ½ teaspoon onion powder (¾ teaspoon for bone-in)
• ½ teaspoon black pepper (¾ teaspoon for bone-in)
• ¼ teaspoon cayenne pepper (optional; slightly more for extra warmth)
• ½ teaspoon baking powder
• 2 to 3 tablespoons buttermilk (use 3 to 4 tablespoons for bone-in)

No buttermilk?
Mix 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk. Let it sit for 10 minutes until slightly thickened—this makes 1 cup of buttermilk substitute.

Instructions:

1. Marinate the chicken:
In a large bowl, whisk together the buttermilk, salt, garlic powder, onion powder, paprika, black pepper, and cayenne. Add the chicken—either tenders or bone-in pieces—and turn to coat evenly. Cover and refrigerate for at least 2 hours, or overnight if you have the time.

2. Make the flour coating:
In a separate bowl, combine the flour, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder. Add the buttermilk (2 to 3 tablespoons) and use your fingers to rub it into the flour until small clumps form. These bits help create a craggier, crispier crust.

To Cook the Chicken Tenders

3. Dredge and rest:
Lift each tender from the marinade, letting the excess drip off. Dredge in the flour mixture and press the coating firmly onto each piece to help it stick well. Set the coated tenders on a tray and let them rest for 10 to 15 minutes before frying.

4. Shallow fry:
Pour about ½ inch of oil into a wide skillet and heat over medium. When a pinch of flour sizzles, add the tenders in batches. Let them cook undisturbed at first, then fry for about 3 to 4 minutes per side, until golden and cooked through. Transfer to a paper towel–lined plate.

To Cook the Fried Chicken

5. Dredge and rest:
Lift the bone-in pieces from the marinade and let the excess drip off. Dredge in the seasoned flour and press the coating firmly onto each piece so it sticks well. Place on a tray and let rest for 15 to 20 minutes before frying.

6. Deep fry:
Heat 2 to 3 inches of oil in a deep pot to 325–350°F (165–175°C). Fry 2 to 3 pieces at a time, adjusting the heat to keep the oil steady. Cook dark meat for 13 to 15 minutes and white meat for 10 to 12 minutes, turning occasionally. The chicken should be deep golden and cooked through.

7. Let it rest:
Set the fried chicken on a wire rack and let rest for 5 to 10 minutes before serving. This keeps the crust crisp and the meat juicy.

Storage:

• Store leftover chicken in an airtight container in the fridge for up to 3 days.
• Reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes, until hot and crisp again.
• Leftover tenders are great sliced into wraps, sandwiches, or salads.

Note:

• Marinade time makes a difference. Even just 2 hours helps tenderize the chicken, but overnight gives the best flavor.
• Fry temperature matters. Keep the oil steady at 325–350°F for even cooking and crispiness.
• Resting after dredging helps. Letting the coated chicken sit before frying gives the crust time to stick and form better texture.
• For a lighter crust, you can skip the extra buttermilk in the flour—but it won’t be as craggy or crispy.
• Cayenne can be adjusted. The amount used here adds warmth, not heat. Add a little extra if you want more kick.
• For crisp reheating, you can lightly fry the chicken ahead and re-fry just before serving. Use higher heat and a short cook time to avoid over-drying.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs