Buttermilk Chicken Tenders

Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
4 servings


  • Pure Vegetable Oil, for frying
  • 1 1/2 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • 8 chicken tenders


  1. HEAT 1 1/2 inches oil in large skillet to 365°F.
  2. BLEND flour, salt, and pepper in medium bowl. Break eggs into small bowl; beat lightly. Set aside. Pour 1 cup buttermilk into separate bowl.
  3. DIP chicken, one piece at a time, into buttermilk, then into flour mixture. Coat completely. Dip into egg, then return to flour mixture. Coat completely.
  4. PLACE chicken gently into hot oil. Fry, uncovered, 3 to 4 minutes on each side or until golden brown and juices from chicken run clear.
  5. DRAIN on paper towels. Serve immediately or place on rack in 200°F oven until ready to serve.


Serving Size (1/4 of recipe), Calories 540 (Calories from Fat 250), Total Fat 28g (Saturated Fat g, Trans Fat g), Cholesterol 120mg, Sodium 1010mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 3g), Protein 25g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 10%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.