Buttermilk Chicken Fingers Recipe

I’m not a fan of processed foods and prefer a home cooked meal. Here’s one of my favorite childhood recipes to prepare for yourself or your family.



  • 1 lb Chicken Skinless Tenderloins
  • 2 cups all purpose flour
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon parsley flakes
  • 2 cups Vegetable oil


  1. Pour buttermilk into a large bowl. Place chicken in the bowl with buttermilk and let them soak in the refrigerator for an hour.
  2. In a large bowl, combine flour, salt, pepper, paprika and parsley flakes.
  3. In a separate bowl, beat two eggs.
  4. In a deep frying pan, heat oil to about 350 degrees F (medium).
  5. Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through the flour.
  6. Carefully place chicken tenders into the hot oil. Fry for 3 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.

Serve & enjoy!

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