Homemade McDonald’s Buttermilk Tenders Recipe

If you’re wondering how to make McDonald’s Buttermilk Tenders at home, the short answer is: marinate chicken strips in buttermilk, coat them in seasoned flour, and fry until golden brown. This simple method gives you crunchy, juicy tenders that taste just like the fast-food favorite.

I still remember when McDonald’s first introduced their buttermilk chicken tenders. I’d grab a box with honey mustard after work, and the crunch was always perfect. When they discontinued them, I missed that flavor enough to start experimenting in my kitchen. After a few messy trials (and one batch that looked more like chicken pancakes), I finally found the formula that works. Today, I’ll walk you through it.

Why These Tenders Were So Popular

McDonald’s buttermilk tenders stood out because of their balance, crispy coating outside, and juicy inside. The secret? A buttermilk soak that tenderizes the chicken and locks in moisture. Unlike nuggets, which are ground and shaped, tenders use whole chicken strips, giving them that meaty bite fans love.

Chicken Tenders vs. Chicken Strips

Technically, tenders come from the tenderloin, a small strip of muscle under the breast. Strips can be cut from any part of the breast. McDonald’s buttermilk tenders leaned closer to tenderloin quality, which explains their softness compared to typical fried chicken.

Ingredients You’ll Need

The best part is, you don’t need a restaurant kitchen. Here’s what I use every time:

• 1 ½ pounds chicken tenderloins or breast strips
• 2 cups buttermilk
• 2 cups all-purpose flour
• ½ cup cornstarch (adds extra crunch)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• Vegetable oil for frying

No buttermilk? No problem. Mix regular milk with a tablespoon of vinegar or lemon juice. I’ve tried it, and it works almost as well.

How to Make McDonald’s Buttermilk Tenders

Step 1: Marinate the Chicken

Soak chicken in buttermilk and salt for at least one hour. Overnight is best. The buttermilk works like magic, softening the meat and adding flavor.

Step 2: Make the Coating

Combine flour, cornstarch, paprika, garlic, onion powder, and pepper. Dip each chicken strip in the flour, then back into buttermilk, then flour again. This double coating is what gives that signature McDonald’s crunch.

Step 3: Cook to Perfection

Heat oil to 350°F (175°C). Fry tenders for 4–5 minutes per side until golden. If you’d rather avoid deep-frying, bake at 400°F for 18–20 minutes, or air fry for 12 minutes. I’ve tried all three. Frying wins for flavor, but air frying gets surprisingly close with less oil.

Step 4: Rest and Serve

Drain on paper towels or a wire rack. Don’t pile them right away; the steam will soften the crust. Serve hot with dipping sauces like ranch, barbecue, or honey mustard.

McDonald’s Copycat vs. Other Buttermilk Tenders

So, what makes these different from KFC or homemade fried chicken strips? McDonald’s tenders had a lighter crust with more seasoning on the outside. KFC tends to be chunkier and spicier. If you like heat, just add cayenne or chili powder to the flour mix. Sometimes I’ll even toss them in buffalo sauce for a wing-inspired twist.

Variations You Can Try

• Baked Version: Spray breaded strips with oil and bake until crispy.
• Spicy Version: Add cayenne or red pepper flakes to the coating.
• Gluten-Free Version: Replace flour with rice flour or gluten-free blend.

These swaps don’t take away from the flavor. In fact, I’ve served the baked version to friends who didn’t notice it wasn’t fried.

What to Serve with Buttermilk Tenders

If you want the real fast-food vibe, serve with fries and a soft drink. For a healthier plate, pair with coleslaw or roasted vegetables. My personal favorite? A simple side salad with honey mustard dressing balances the richness.

Tips, Tricks, and Common Mistakes

• How long to soak: At least 1 hour, but overnight is best.
• Oil temperature: Keep it steady around 350°F. Too hot, and the outside burns before the inside cooks. Too low, and the crust gets soggy.
• Reheating leftovers: Use an oven or air fryer. The microwave makes the crust soft and chewy.

Nutrition and Health Notes

Fried tenders are indulgent, no doubt. Baking or air frying cuts calories and fat by nearly half. Buttermilk itself is low in fat, so the main calories come from frying oil and breading.

A Quick Look Back: McDonald’s Buttermilk Crispy Tenders

These tenders first appeared in 2017 and quickly gained a loyal following. Unfortunately, supply chain issues and menu simplification led to their removal by 2020. The online buzz shows people still miss them, with Reddit threads full of fans swapping copycat recipes.

FAQs: Your Questions, Answered

Is McDonald’s bringing back their buttermilk tenders?
As of 2025, there’s no confirmed return. McDonald’s discontinued them in 2020, but fans still ask about a comeback.

What was the price when they were sold?
They were usually around $3.99–$4.99 for a 4-piece box, depending on location.

Can I bake instead of frying?
Yes! Bake at 400°F for 18–20 minutes. Spray with oil for a crispier crust.

Do I need chicken tenderloins, or can I use breasts?
Chicken breasts cut into strips work just fine. Tenderloins are just naturally softer.

How long do they stay fresh?
Stored in the fridge, they last up to 3 days. Freeze them for up to 2 months. Reheat in an oven for best results.

What sauce goes best?
Classic ranch and honey mustard are fan favorites, but sweet chili or barbecue also pair perfectly.

Conclusion

Making McDonald’s buttermilk chicken tenders at home is easier than you might think. With a simple marinade, a seasoned flour coating, and the right frying method, you can recreate that fast-food crunch in your own kitchen. I’ve tested this recipe more times than I can count, and it’s the closest thing to the real deal.

So, the next time you’re craving McDonald’s buttermilk tenders, skip the drive-thru, grab some chicken, soak it in buttermilk, and fry up a batch at home. Trust me, your taste buds will thank you.