Hillstone Chicken Tenders Recipe: Crispy Buttermilk-Brined Bites

This recipe delivers crispy, golden chicken tenders with a juicy, tender center every time. The secret is a buttermilk brine that keeps the meat moist while the coating fries to perfection.

I developed this method after years of testing to replicate that signature restaurant texture at home. The key is double-dredging and hot oil at the right temperature for even cooking and maximum crunch.

What you’ll get are tenders with a shatteringly crisp exterior and meat so tender it falls apart at the touch of a fork. The buttermilk brine ensures they stay succulent, even after frying.

Serve with your favorite dipping sauces for a meal that rivals any restaurant. Here’s how to make them.

Ingredients for Hillstone Chicken Tenders

A few pantry staples plus chicken create these restaurant-quality tenders with shatteringly crisp coating.

The chicken is everything here. Look for uniform-sized tenders—they cook more evenly and give that consistent texture. I grab mine from Whole Foods (their butcher counter has perfect pieces), but any supermarket will work. The buttermilk needs to be full-fat for the brine to do its magic (low-fat just doesn’t cling the same). For the flour, King Arthur all-purpose is my go-to for reliability.

No buttermilk? Mix 2 cups milk with 2 tbsp vinegar or lemon juice and let sit 10 minutes. Out of cornstarch? Swap with half the amount of baking powder for similar crisp. The paprika can be omitted, but it adds that signature golden color. For oil, peanut or canola work too—just avoid olive oil (too low smoke point). The hot sauce in the brine is optional but adds a nice depth (I use Frank’s RedHot).

Brined chicken keeps in the fridge for 24 hours before cooking. Leftovers stay crisp if reheated in a 400°F oven for 10 minutes. Best eaten fresh, but they’ll keep in the fridge for 3-4 days.

Step-by-Step Instructions for Crispy Buttermilk-Brined Chicken Tenders

This method guarantees juicy meat and a shatteringly crisp crust that stays perfect until the last bite.

Step 1: Brine the Chicken Tenders in Buttermilk

In a large bowl, whisk together the 2 cups Buttermilk and 1 tbsp Hot Sauce until fully combined. Add the 1.5 lb Chicken Breast Tenders and ensure they’re completely submerged in the mixture.

Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. This extended brine time allows the buttermilk to tenderize the meat while the hot sauce adds a subtle kick. The tenders should look plump and slightly opaque when ready.

Step 2: Prepare the Seasoned Dredging Mixture

In a shallow dish, combine 1.5 cups All-Purpose Flour, 0.5 cup Cornstarch, 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1 tsp Paprika. Whisk until evenly distributed and no streaks remain.

The cornstarch is the secret to that ultra-crispy coating, while the seasonings create that signature golden hue and layered flavor. Set this aside while you prepare the egg wash.

Step 3: Coat the Tenders and Set for Frying

Beat the 2 whole Large Eggs in a separate shallow dish until uniform. Remove the brined chicken breast tenders from the buttermilk, letting excess drip off, then dip each piece in the egg wash, ensuring full coverage.

Transfer the tenders to the seasoned flour mixture, pressing firmly to adhere the coating on all sides. Shake off any excess—you want a generous but even layer. Place the coated tenders on a wire rack set over a baking sheet to allow any loose dredge to fall away while maintaining air circulation.

Step 4: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups Vegetable Oil to 350°F. Use a deep-fry thermometer for accuracy. Carefully lower a few tenders into the hot oil, avoiding overcrowding which would drop the temperature.

Fry for 4-5 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F. The tenders should sizzle steadily but not violently. Transfer to a wire rack or paper towels to drain, and sprinkle with a pinch of kosher salt while hot for maximum flavor adhesion.

Step 5: Rest and Serve Immediately

Let the tenders rest for 2-3 minutes before serving. This brief pause allows the crust to set fully while the meat retains its juices. The coating should remain crisp even as the tenders cool slightly.

Serve immediately while hot and crispy. The ideal texture is a crunchy exterior giving way to tender, juicy meat with each bite. Any leftovers can be briefly reheated in a 375°F oven to revive the crispness.

Dietary Considerations for This hillstone chicken tenders

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free baking blend. I recommend King Arthur’s Measure for Measure—it fries up just as crispy. The cornstarch stays the same, so your coating will still have that signature crunch. 💡

Dairy-Free Adaptation

For a dairy-free brine, replace the buttermilk with 2 cups unsweetened almond milk mixed with 2 tbsp lemon juice. Let it sit for 10 minutes to curdle before using. The tang mimics buttermilk perfectly.

Lower-Carb Version

Cut carbs by replacing ½ cup of flour with almond flour. The texture changes slightly but still delivers great crunch. Serve with a side of celery sticks for a satisfying, low-carb meal.

Egg-Free Coating

Use ¼ cup aquafaba (chickpea brine) whipped until frothy as your egg substitute. It binds the flour mixture just as well, and I’ve found it creates an incredibly light, crisp coating.

Spice Sensitivity

Omit the hot sauce in the brine and reduce the black pepper to ½ tsp. The tenders will still be flavorful from the garlic and onion powders without any heat.

For kids, skip all spices except ½ tsp salt—they’ll still love the crispy texture. 💛

Frequently Asked Questions