McDonald’s is known for its addictive flavors and menu items that seem to capture our taste buds with just the right amount of zest, and the McDonald’s Buttermilk Tenders were no exception. Crispy on the outside, juicy on the inside, and enveloped in that mouth-watering, lightly seasoned buttermilk batter, these tenders have often been a go-to snack or meal for many.
Table of Contents
How to make McDonald’s Buttermilk Tenders
McDonald’s Buttermilk Crispy Tenders, introduced in 2017, are battered and breaded chicken tenders made with 100% white meat chicken.
Ingredients
For the Chicken and Marinade:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
For the Breading:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- Neutral oil, such as canola or peanut, for deep frying
Instructions
- Preparation: Begin by cutting your chicken breasts into tender-sized strips – about 1 to 1.5 inches wide.
- Marinating: In a mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika to create your marinade.
- Place the chicken strips into the mixture, ensuring each piece is fully coated.
- Cover and refrigerate. For the best flavor, marinate for at least 2 hours, but if time allows, letting them sit overnight is ideal.
- Breading: In a separate bowl or shallow dish, combine flour, panko breadcrumbs, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using) to create your breading mixture.
- Once the chicken has marinated, remove each strip and let the excess buttermilk drip off.
- Dredge the strips in the breading mixture until well coated. For an extra-crispy result, you can double-dip by briefly dunking the strips back into the buttermilk and then the breading mix again.
- Frying: Heat your oil in a deep fryer or a large, deep skillet to 350°F (175°C). Use enough oil so that the tenders can float without touching the bottom of the pan.
- Carefully place a few breaded chicken strips into the oil. Don’t overcrowd the pan to avoid dropping the oil temperature and to ensure even cooking.
- Fry the tenders for about 5 to 7 minutes or until golden brown and an internal temperature of 165°F (74°C) is reached.
- Use a slotted spoon or tongs to remove the tenders and transfer them to a paper towel-lined plate to drain excess oil.
Tips
- Maintaining Oil Temperature: Keep a kitchen thermometer handy and watch the oil temperature closely. If it drops too low, the tenders will absorb too much oil and won’t be crispy. If it’s too high, they might burn on the outside before cooking through.
- Resting the Chicken: After breading, let the chicken rest for about 10 minutes on a wire rack before frying. This helps the breading set and stick better during frying.
- Cooking in Batches: Always cook in batches to maintain the oil temperature and ensure each tender cooks evenly.
What to serve with
When serving homemade McDonald’s Buttermilk Tenders, pairing them with the right sides and sauces can transform a simple meal into a delightful feast.
Classic Sides
- French Fries or Potato Wedges: No dish quite says “fast-food” like crispy French fries or seasoned potato wedges. They’re the classic go-to options for a reason—easy to make, universally loved, and the perfect contrast to your juicy chicken tenders.
- Coleslaw: Add a refreshing element with coleslaw. The creamy, crunchy cabbage and carrot mix helps balance the richness of the fried chicken.
- Buttered Corn: Sweet, buttery corn either on the cob or off can be a delightful and colorful side that pairs well with the texture and flavors of McDonald’s Buttermilk Tenders.
- Macaroni and Cheese: Creamy macaroni and cheese is a comforting side dish that harmonizes beautifully with the crispiness of the chicken tenders. The creamy cheese sauce and tender pasta are favorites among all age groups.
Healthy Alternatives
- Sweet Potato Fries: For a healthier alternative to regular fries, try sweet potato fries. They’re rich in vitamins and provide a sweet flavor that contrasts well with the savory chicken.
- Salad: A light, fresh garden salad or a Caesar salad could offer a refreshing crunch and a balance to the deep-fried chicken, making your meal feel lighter.
- Steamed Vegetables: Lightly steamed seasonal vegetables such as broccoli, carrots, or green beans, seasoned with a pinch of salt and pepper, can be a nutritious and colorful side option.
Dipping Sauces
- Honey Mustard: Combine honey and mustard for a sweet and tangy sauce that pairs wonderfully with the flavors of the McDonald’s Buttermilk Tenders.
- Barbecue Sauce: A classic barbecue sauce, with its smoky and slightly tangy taste, makes it a great dip for enriching the already flavorful chicken.
- Ranch Dressing: For those who prefer a creamy dip, ranch dressing is a fantastic choice. It offers an herb-filled tang that complements the fried chicken.
- Buffalo Sauce: If you like a bit of heat, buffalo sauce can provide a spicy kick to your chicken tenders.
Ingredients Substitutes
Replicating McDonald’s Buttermilk Tenders at home can be a fun culinary project. While the original recipe might call for specific ingredients, plenty of substitutes can be used, catering to dietary preferences, ingredient availability, or health considerations.
1. Chicken
Original: Boneless, skinless chicken breast
Substitutes:
- For a leaner option, use chicken tenderloins; they are practically pre-cut and can be more tender.
- For a vegetarian option, consider firm tofu or seitan, cutting them into tender-sized pieces. Be aware that the cooking time may vary.
2. Buttermilk
Original: Buttermilk
Substitutes:
- Dairy alternative: Mix one cup of milk (preferably whole milk for its fat content) with one tablespoon of lemon juice or white vinegar, let it stand for about 10 minutes until slightly thickened.
- Non-dairy alternative: Use coconut milk mixed with one tablespoon of lemon juice or vinegar to mimic the acidity.
3. Flour
Original: All-purpose flour
Substitutes:
- Gluten-free alternative: A gluten-free flour blend can be used 1:1 in place of all-purpose flour.
- Whole grain alternative: Whole wheat flour, though it might alter the texture and flavor to be heartier.
4. Eggs
Original: Eggs (for binding and coating)
Substitutes:
- Vegan alternative: A mixture of ground flaxseed or chia seeds with water (1 tablespoon of seed to 3 tablespoons of water, per egg) can act as a binder.
- Buttermilk batter: Increase the buttermilk quantity in the recipe and dip the tenders in the seasoned flour and then the buttermilk, skipping the egg wash stage.
5. Seasonings (like garlic powder, onion powder, paprika)
Original: Specific ground spices
Substitutes:
- If you’re out of one of the spices, consider a pre-made seasoning mix that contains the spice.
- For a different flavor profile, experiment with what you have; cumin for warmth, ground mustard for tang, or curry powder for a unique take.
6. Breading
Original: Panko breadcrumbs or similar for extra crunch
Substitutes:
- Gluten-free panko is available for those avoiding gluten.
- Crushed cornflakes or gluten-free cereal can provide a unique texture and flavor.
7. Oil
Original: Vegetable oil or any neutral oil for frying
Substitutes:
- For a healthier version, while frying is the conventional method, air-frying with a light spray of oil can drastically reduce the oil content.
- Different oil: Canola, peanut, or coconut oil can be used based on preference and availability.
Final Thoughts
There you have it—your homemade batch of McDonald’s Buttermilk Tenders with all the flavor and crunch you remember from McDonald’s.
More McDonald’s Recipes:
Ingredients
For the Chicken and Marinade:
- 1 pound boneless
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
For the Breading:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Neutral oil, such as canola
Instructions
- Preparation: Begin by cutting your chicken breasts into tender-sized strips – about 1 to 1.5 inches wide.
- Marinating: In a mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika to create your marinade.
- Place the chicken strips into the mixture, ensuring each piece is fully coated.
- Cover and refrigerate. For the best flavor, marinate for at least 2 hours, but if time allows, letting them sit overnight is ideal.
- Breading: In a separate bowl or shallow dish, combine flour, panko breadcrumbs, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using) to create your breading mixture.
- Once the chicken has marinated, remove each strip and let the excess buttermilk drip off.
- Dredge the strips in the breading mixture until well coated. For an extra-crispy result, you can double-dip by briefly dunking the strips back into the buttermilk and then the breading mix again.
- Frying: Heat your oil in a deep fryer or a large, deep skillet to 350°F (175°C). Use enough oil so that the tenders can float without touching the bottom of the pan.
- Carefully place a few breaded chicken strips into the oil. Don't overcrowd the pan to avoid dropping the oil temperature and to ensure even cooking.
- Fry the tenders for about 5 to 7 minutes or until golden brown and an internal temperature of 165°F (74°C) is reached.
- Use a slotted spoon or tongs to remove the tenders and transfer them to a paper towel-lined plate to drain excess oil.
