Hi Jeanne, you can freeze them, but they should be cooked before freezing. A question I do have, is have you tried making these spicy? The breading stuck well. Tried this last week with my 10 and 3 yo’s. Finally, a meal the whole family loved! Great flavor and crunch! Make sure chicken wings are very dry and season pepper and salt to taste. Your willingness to share your wonderful, easy to follow recipes, in my humble opinion, is a huge contribution to make people’s lives better especially now. Hope you find them useful. I even had to try one because they were so overwhelmed with how good they tasted! Can you bread these and then freeze them before cooking? This is the best buttermilk chicken recipe ever! While I’m not a “picky kid,” I agree with your daughter. Did not alter anything in the recipe and it came out perfect. Would this recipe also work for whole piece bone in fried chicken? Definitely better than what you’d find on any restaurant menu! They do take a bit more time but were so worth it. They were fantastic. Please LMK how the tenders turn out if you make them! However, if you develop the proper technique, frying isn't actually as bad as you might think. Freezes really well. I used our countertop fryer. So glad you enjoy the recipes, Liz – thanks for your sweet words! They are so delicious! We actually used whole wheat flour and weren’t too sure about the flour mixture because it was very crumbly, but it stuck to the chicken and fried up to be amazingly crunchy. I have developed food allergies and haven’t been able to eat fried chicken at a restaurant for years. I like how crunchy the chicken turns out to be and the leftover still taste good the second day. (Or is there anything I should add?). I promise you that I have searched for the best fried chicken ANYTHING. Mine came out crispy and not oily. my breading was soggy after frying. I only had regular chicken breasts, so I just sliced them into thickness of tenderloins. My son used a meat tenderizer on the chicken breast (place in Ziploc bag before pounding with the tenderizer(use flat side). A good way to ensure the oil is hot enough is to drop a cube of bread into the oil; if sizzles when you drop it in, it’s ready. ); marinated them (from frozen) for just about 20 hours. I fry them then put them on a cooling rack over a baking sheet and put them in a warm oven while i fry the rest of them,works great,and they stay goodand warm. I’ve been searching high and low for the best fried chicken recipe and this one hits the mark! I was worried these would come out too greasy, but they were perfect. I don’t think the buttermilk would caused those issues. You’ll be appreciative later! Just excellent. How do you fix that? Try it with crackers it’s yummy according to my son! Jenn, could I oven roast these on a rack…what temperature and for how long. It was good coated once, but hardly the “fried tenders” I expected. My husband and I also love it except we add siracha to our homemade ranch for our dipping sauce ! So I decided to try these in my air fryer. I made these for my family while we were snowed in and they are fantastic!! Here are some good guidelines on dealing with the leftover oil. I thought the tip about testing the temp with a cube of bread was great, too. Finally! !” He said, “I know, right! A good way to ensure the oil is hot enough before you fry the tenders is to drop a cube of bread into the oil; if sizzles when you drop it in, it’s ready. I check the oil temperature before dropping them so I don’t believe thats the problem. I give five stars for the taste; however, as with most coatings that don’t include egg, I had a little trouble with the breading sliding off when removing some of the tenders. They’ve become my kids’ favorite meal. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Used my new 13.25″ cast iron skillet and peanut oil (only used just under 1/2 an inch) with Trader Joe’s frozen chicken tenderloins (2.5Lb.