Buttermilk Crispy Tenders (McDonald’s Style)


Buttermilk Crispy Tenders

Buttermilk Crispy Tenders are buttermilk flavoured and mildly seasoned, chicken strips. McDonald’s style, homemade fried chicken strips can be served with mayonnaise or tomato sauce or chilli sauce or black pepper sauce.

Make KFC Style Crispy Chicken Strips with Crisy Fried Chicken Recipe.



  1. Boneless Chicken – 500 gms
  2. Butter Milk – ¼ cup (Thick Butter Milk)
  3. Onion Powder – ½  tsp (Or Paste – 1 tsp)
  4. Garlic Powder – ½  tsp (Or Paste – 1 tsp)
  5. Black Pepper – ¼   tsp
  6. White Pepper – ¼ tsp
  7. Paparika Powder – ¼ tsp ( Or Chilli powder – ¼  tsp)
  8. Dried Dill – ½ tsp (Powdered)
  9. Salt – ½ tsp


  1. Water – ½ cup
  2. Egg – ½ egg
  3. Sugar – 1/8 tsp  (a pinch)


  1. Flour – 1 cup (Whole Wheat Flour / All Purpose Flour)
  2. Onion Powder – ½  tsp (Or Paste – 1 tsp)
  3. Garlic Powder – ½  tsp (Or Paste – 1 tsp)
  4. Black Pepper – ¼   tsp
  5. White Pepper – ¼ tsp
  6. Paparika Powder – ¼ tsp ( Or Chilli powder – ¼  tsp)
  7. Dried Dill – ½ tsp (Powdered)
  8. Salt – ½ tsp


  1. Frying Oil – 500-750 ml


  1. CHICKEN PREPARATION & MARINATING : Gently flatten and tenderize the boneless chicken breast or chicken thighs to an even thickness using a rolling pin or cast iron pan or  meat mallet. While pounding, concentrate on the thicker portions, and pound gently until you get an even thickness. Cut the chicken into small or big long strips. Mix together all marinating ingredients with chicken and keep the chicken in refrigerator for minimum 4 hours.
  2. PREPARE EGG DIP SAUCE, SEASONED FLOUR MIX & FRYING OIL : Take a medium bowl, beat the egg, add water and sugar, mix well and keep aside. Mix flour and whisk in all the spices and in a separate bowl. Take a deep skillet and pour oil in the fryer, heat it in medium-high flame.
  3. CHICKEN CRUST DREDGING : Take one piece of marinated chicken, roll the chicken in the seasoned flour until completely covered, dunk in egg dip sauce, and then back into the flour mixture. Gently shake off excess flour. Keep aside the chicken pieces for 8-10 minutes, until each piece has been nicely coated.
  4. FRYING THE STRIPS : Check and make sure the oil is hot enough before dropping the chicken pieces in. Drop the coated chicken pieces, one at a time in hot oil. Fry 8-10 pieces at a time, for 10-15 minutes in medium-high fire, until the chicken turns golden brown and thoroughly cooked. Occasionally stir the pieces for even frying. Once done, transfer to a vessel with paper towel to drain excess oil. Serve and enjoy!


  • EGG : As per the recipe, its half egg for 500 g Chicken, but if we are not going to use the left over half, its fine to use one egg as well. But if it’s double recipe (1Kg Chicken), use only 1 egg.
  • EGG, WATER, FLOUR COATING : After each piece of chicken is coated twice, let them rest for a few minutes so the crusts can dry out before hitting oil. Egg, water and flour coating gives a stable crust. Dunking the chicken pieces right after dredging, may cause the coating to fall off. So keeping the chicken for a while, will allow the coating to stick on. Double layer of flour coating gives double layer of  crispy, flaky chicken crust.
  • CHICKEN : Used skinless chicken in this recipe. Usually, the strips take 10-12 minutes to cook. Depending on their thickness, and it may take a few minutes longer.
  • MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon

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