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Buttery Steakhouse Buttermilk Chicken Tenders

Buttery Steakhouse Buttermilk Chicken Tenders


1-1.5lb Chicken tenderloins

1 Cup flour

2 Tbsp Kinder’s Buttery Steakhouse Seasoning

4 Cups Vegetable oil

1 Cup buttermilk

Kinder’s Mild BBQ Rub

  1. Pour 1 Cup buttermilk into small mixing bowl to marinate the tenders, ensuring all pieces are covered.
  2. Pour oil in deep sided fry pan, filling ⅓ of the way. About 4 Cups for a 4 qt fry pan
  3. Heat over medium heat, keeping an eye on the oil temp, and not letting it rise above 400°F
  4. Mix 1 Cup flour and 2 Tbsp Buttery Steakhouse seasoning in a baking dish
  5. Remove tenders from buttermilk, allowing excess moisture to drip off, then coat in seasoned flour mixture, ensuring all pieces are thoroughly coated
  6. Once oil reaches 375°F, carefully begin placing tenders in oil, taking care not to crowd, this may have to be done in two batches depending on size of frying pan and number of tenders
  7. Cook tenders 5-7 minutes, or until internal temp reaches 165, flipping halfway
  8. Remove tenders from oil and place on wire baking sheet or paper towels to drain. Serve with Kinder’s Mild BBQ
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