Buttermilk chicken fingers come together in hardly any time at all.
Chicken fingers are one main dish everyone I feed on a regular basis can agree on. They are usually in the form of my easy peasy chicken tenders but these buttermilk soaked and breaded fingers are a hit whenever I make them.
These chicken fingers are shallow fried which cuts down on the mess a bit but still gives that crunchy yummy crust.

Buttermilk Chicken Fingers
Ingredients
For the buttermilk soak/marinade:
- 1 cup buttermilk
- 1/8 teaspoon hot sauce
For the chicken:
- 4 boneless skinless chicken breasts cut into strips or about a dozen chicken tenders
- 1 1/2 cups self rising flour. You can use all purpose and add about a teaspoon of salt. I like the extra puffiness self rising flour gives
- 1/2 teaspoon of black pepper.
- oil for frying
Instructions
-
Mix together the buttermilk and hot sauce. Pour over chicken that has been placed in zip top bag or lidded container. Refrigerate for several hours.
-
In a shallow dish mix together flour and pepper. Heat about 1/4” of oil in a heavy skillet, preferably cast iron, over medium heat until hot but not smoking.
-
Coat both sides of chicken well in the flour mixture and fry until golden brown and cooked to 165 degrees. That will take about 5 minutes per side.
Buttermilk Chicken Fingers Side Dish Ideas:
Extra Creamy Macaroni and Cheese
More chicken recipes:
Weekend wrap up at Tater Tots and Jello Ingredient Spotlight @ Eat at Home
These look so easy and delicious. They would be great on a big salad with tomatoes, chopped eggs and your chicken finger sauce.
That does sound really good. I would have never thought of that.
Those look wonderful! Moist and flavorful. I pinned and stumbled your post!
Thank you Tiffany!