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–+ servings
A plate of crispy, golden buttermilk fried chicken tenders, some pieces showing juicy white meat inside, served with three dipping sauces in small containers on a white plate.
This is that crispy, juicy, deep-fried magic that makes you dance in your seat before the first bite. We’re talking golden crust with all the craggy, crunchy edges, spiced just right with that tangy buttermilk and Frank’s RedHot.

Frank’s RedHot Buttermilk Fried Chicken (Not Spicy)

Ingredients 

For chicken marinade

  • 12 chicken tenders
  • 2 cups buttermilk
  • ½ cup Frank’s RedHot sauce adjust if you like more heat
  • 1 tbsp chicken bouillon powder

For breading

  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tbsp Lawry’s seasoning salt
  • 2 tsp black pepper freshly cracked if possible
  • Neutral oil for frying like canola or peanut

Instructions

Marinate the Chicken

  1. In a large bowl or zip-top bag, add chicken and combine with the 2 cups buttermilk and ½ cup Frank’s RedHot sauce. Stir until the mixture turns a soft peachy pink, then submerge your chicken pieces so they’re fully coated. Cover and refrigerate for at least 30 minutes, or overnight for max tenderness and flavor.
    A glass bowl contains raw chicken pieces in a white liquid, likely buttermilk, with several dollops of red sauce on the surface. The bowl is photographed from above on a light background.

Prep the Dredge

  1. In another bowl, mix the 2 cups all-purpose flour, ¼ cup cornstarch, 2 tbsp Lawry’s seasoning salt, 2 tsp black pepper. The flour should be lightly speckled with seasoning—fragrant and savory when you give it a sniff. That bouillon adds a punch of chickeny depth that really sings once fried.
    Four raw chicken tenders coated with a wet batter are placed in a light green tray filled with flour on a white surface.

Coat the Chicken

  1. Take the chicken out of the marinade, letting the excess drip off (don’t wipe it dry—you want it a little wet so the flour clings). Dredge each piece in the seasoned flour, pressing firmly to get that thick, craggy coating. This is where the crunch is born. Let the coated pieces rest on a rack or tray for 10–15 minutes. That rest helps the crust cling better in the fryer.
    Four pieces of raw chicken coated in flour and seasoning sit in a green rectangular container on a light-colored surface.

Heat the Oil

  1. Pour oil into a deep pot or heavy skillet until it’s about 4-5 inches deep. Heat it to 300°F (use a thermometer if you can—it’s key). When you dip in a wooden spoon or chopstick, it should sizzle gently.
    A hand holds an infrared thermometer showing 306.5°F in front of a pan with oil and food frying, with bubbles visible on the surface. The pan is on a stovetop.

Fry It Up

  1. Working in batches, lower the chicken into the oil. Don’t crowd the pot—give them room to breathe and crisp. Fry each piece for 12–15 minutes, turning occasionally, until the crust is a deep golden brown and gloriously crunchy. The internal temp should hit 165°F.

Drain and Cool

  1. Place the fried chicken on a wire rack set over a baking sheet or paper towels. Resist the urge to stack them—let that crust stay shatteringly crisp. You’ll smell the savory heat of the spices, the richness of the frying oil, and that irresistible fried chicken aroma that makes people wander into your kitchen uninvited.
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