Buttermilk Crispy Fried Chicken Tenders

The key to crispy fried chicken that’s rich, flavorful, and tender? It starts with a southern-style buttermilk bath, infused with our Championship Seasoning. After these tenders bubble to a glowing golden-brown in hot shortening, they’re ready for a sprinkle of salt and a dip in our spoon-coating Sweet & Sticky BBQ sauce. Perfect for game day, family night, or a weeknight treat.


3 pounds boneless, skinless chicken breasts, sliced into strips (3-4 per breast)
1 quart buttermilk
5 c. all-purpose flour
3 Tbsp. Head Country Original Championship Seasoning
2 tsp. black pepper
2 tsp. salt
Vegetable shortening for frying
Head Country Bar-B-Q Sauce, Sweet & Sticky


375 degrees F


30 minutes (with overnight prep)


Marinate chicken strips in the buttermilk overnight.

Heat shortening to 375 degrees F in a large Dutch oven—we love cast iron or enameled cast iron for this.

Remove the chicken strips from the buttermilk. Add flour and salt to a large dish or bowl, mixing well. Fold in 1/4 c. of the buttermilk used for marinating, until lumps form (use more than 1/4 c. of the buttermilk, if needed).

Season the chicken with Head Country Original Championship Seasoning and black pepper. Dredge seasoned chicken through the flour mixture. Press the flour mixture onto the chicken strips, if needed.

Add chicken to the oil, making sure not to overcrowd the pot. Cover with a lid and fry for 7-9 minutes. Turn the pieces, then cook 5 minutes more. Remove the fried chicken from the pot to a paper towel-lined plate. Repeat until all chicken is fried, making sure the oil comes back to temperature after each batch and before starting the next. Serve with plenty of Head Country Sweet & Sticky Bar-B-Q sauce.

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