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Chicken fingers on a serving plate with a side of ranch.

Chicken Fingers

Homemade chicken fingers marinated in buttermilk with a super crispy breaded exterior. The ultimate chicken tenders!
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 375kcal
Author Sara Welch


  • 2 pounds chicken breast tenders
  • 1 1/2 cups buttermilk
  • 3 eggs beaten
  • 1 3/4 cups flour
  • 2 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon baking powder
  • vegetable oil for frying


  • Place the chicken breast tenders and buttermilk in a large bowl. Stir to combine.
  • Cover and refrigerate for at least 30 minutes or up to 8 hours.
  • Place the eggs in a medium sized bowl. Place the flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl.
  • Stir the flour and spices together until well combined.
  • Take each piece of chicken out of the buttermilk mixture. One at a time, coat the chicken in the flour, then dip in the egg, then coat again in the flour. Repeat until all chicken pieces are coated.
  • Heat 3 inches of oil in a large deep pot to 350 degrees F.
  • Cook 4-5 pieces of chicken at a time for 6-8 minutes or until golden brown.
  • Drain on paper towels, then serve.


Calories: 375kcal | Carbohydrates: 31g | Protein: 40g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 642mg | Potassium: 718mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 1.8mg | Calcium: 98mg | Iron: 2.6mg