Pitmaster's Ultimate Buttermilk Fried Chicken Tenders
Now, most folks know me for my low-and-slow brisket or those championship ribs that put Memphis on the map. But while the men in my family were out back tending the pits, the kitchen was the undisputed domain of my grandmother, Bessie. She taught me that whether you’re smoking a whole hog or perfecting buttermilk fried chicken tenders, the secret is exactly the same: respect the process, and never, ever rush the flavor. This is a classic Southern fried chicken recipe born from decades of pitmaster experience.
These aren’t your average, rubbery fast-food strips. These are Pitmaster’s Ultimate Buttermilk Fried Chicken Tenders. I’ve spent years refining this recipe to bring that same competition-level detail I use on the BBQ circuit to the cast-iron skillet. If the crunch doesn’t wake the neighbors, you didn’t do it right.
The Pitmaster’s Approach to Frying Crispy Chicken Tenders
In the BBQ world, we talk a lot about “fire management.” Well, frying is no different. You’ve got to treat that skillet like a smoker. If your oil is too cold, the breading soaks up grease like a sponge. If it’s too hot, you’ll burn the outside before the inside even knows it’s cooking.
I use a seasoned cast-iron skillet because it has the thermal mass to stay steady. When you drop that cold chicken in, the cast iron fights back, keeping that sizzle consistent. That’s how you get that deep, mahogany gold color that tells everyone at the table they’re about to eat something special.
The Secret to Memphis Style Fried Chicken is the ‘Tack’
Most folks make the mistake of going straight from the flour to the fryer. That’s why their breading falls off the second they take a bite. We use what I call the Hydrated Double-Dredge.
By letting the chicken sit on a rack after the first flouring, we’re letting the moisture from the buttermilk soak into the flour. This creates a “tacky” layer—basically a natural glue. When you hit it with that second coat of flour, you’re building up those craggy, jagged edges that catch all the extra seasoning and create that shattering crunch.
Trust the Process for the Best Pitmaster Fried Chicken
You’ll notice this recipe takes a bit of time—nearly five hours if you do the full brine. Trust the process. That buttermilk brine isn’t just for flavor; the lactic acid is working overtime to break down those proteins, making sure every bite is juicy enough to stand up to the heavy-duty crust we’re building.
When it’s all said and done, I like to serve these chicken tenders with a side of my Backyard White BBQ Sauce or just a simple drizzle of hot honey. These tenders are a piece of Southern hospitality on a plate, and they’re the ones we’d always sneak from the cooling rack before Sunday dinner could even start.
Now, let’s get that oil heating. Your neighbors are waiting for the wake-up call.
Pitmaster's Ultimate Buttermilk Fried Chicken Tenders
Ingredients
Instructions
In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken tenders completely, cover, and refrigerate for at least 4 hours (overnight is better). My granddaddy always said you can't rush flavor, and this brine is where the magic starts.
In a shallow dish or a heavy-duty paper bag, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. This is your 'dry' station.
Remove a tender from the buttermilk, let the excess drip off, and dredge it thoroughly in the flour mixture. Press the flour into the meat to ensure it sticks. This is the first layer of your armor.
Place the coated tenders on a wire rack and let them sit for about 15 minutes. This is called 'tacking' or hydration. You'll see the flour look a little damp. That's good—it means it's bonding to the meat.
Drip the tenders back into the buttermilk briefly, then give them a second pass in the flour. This double-dredge creates those craggy, competition-worthy flakes.
Heat your peanut oil in a large cast-iron skillet to 350°F. Cast iron holds heat like a champion, which is exactly what we need.
Carefully place 4-5 tenders in the oil. Don't crowd the pan! If you add too many at once, the temperature will plummet and you'll end up with greasy chicken. We want that mahogany gold.
Fry for 3-4 minutes per side. Use your senses—listen for the sizzle to slow down and look for a deep golden brown. Internal temperature should hit 165°F.
Transfer the tenders to a clean wire rack set over a baking sheet. Immediately hit them with a tiny pinch of salt while they're still glistening. Let them rest for 5 minutes before serving so the juices settle.