These crispy fried chicken tenders are a family favorite, and for good reason. They're juicy on the inside, perfectly golden and crunchy on the outside, and come together with simple pantry staples.
Advertisements1
I've tested this recipe countless times to perfect the technique. The key is a buttermilk soak for tenderness and a double-dredge for that extra crispy coating that stays crunchy even after cooling.
Whether you're making them for a quick weeknight dinner, game day snack, or kid-friendly meal, these tenders are guaranteed to be a hit. Let's get started!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) chicken tenders (about 8-10 tenders)
Chicken tenders are the lean strip of meat under the breast. If you can't find them, slice chicken breasts into 1-inch strips.
1 cup (240ml) buttermilk
Buttermilk tenderizes the chicken and adds tang. No buttermilk? Use 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes.
1 cup (125g) all-purpose flour
All-purpose flour gives the classic crust. For a gluten-free version, use a 1:1 gluten-free flour blend.
1/2 cup (60g) cornstarch
Cornstarch adds extra crispiness. If you don't have it, substitute with an additional 1/2 cup flour.
1 teaspoon garlic powder
Garlic powder adds savory depth. Feel free to use onion powder or a pinch of cayenne for heat.
1 teaspoon paprika
Paprika gives color and a mild smoky flavor. Smoked paprika adds extra depth.
1/2 teaspoon salt
Salt enhances all the flavors. Adjust to your preference, but this amount is balanced.
1/2 teaspoon black pepper
Freshly ground black pepper is best for flavor. Pre-ground works too.
1 large egg
The egg helps the flour mixture adhere to the chicken. For an egg-free version, use 1/4 cup buttermilk extra.
2 cups (500ml) vegetable oil, for frying
Use a neutral oil with a high smoke point like canola, peanut, or sunflower. Do not use olive oil.
Tips & Tricks
- Pat the chicken dry before marinating to help the buttermilk stick better.
- Let the coated tenders rest for 10 minutes before frying – this helps the coating adhere and prevents it from falling off.
- Use a thermometer to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks; too cool, and the tenders absorb oil and become greasy.
- Don't overcrowd the pan. Fry in batches to keep the oil temperature steady and ensure even browning.
Pro Tips
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine the chicken tenders with buttermilk. Ensure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This tenderizes and adds flavor.
2. Prepare the Coating
In a shallow dish, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the egg with 2 tablespoons of the buttermilk (from the marinade) until well combined.
3. Dredge the Tenders
Remove chicken from buttermilk, letting excess drip off. Dip each tender into the egg mixture, then coat thoroughly in the flour mixture. Press the flour on to adhere. For extra crispy, repeat the egg and flour steps.
4. Heat the Oil
In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
5. Fry in Batches
Carefully place 3-4 tenders into the hot oil, making sure not to overcrowd. Fry for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Drain and Rest
Using tongs, transfer the fried tenders to a wire rack set over a baking sheet. Sprinkle with a little salt while hot. Let rest for 2 minutes before serving to allow the juices to redistribute.
Delicious Variations
Spicy
Add 1 teaspoon cayenne pepper and 1/2 teaspoon chili powder to the flour mixture for a kick.
Honey Mustard Glaze
Toss the fried tenders in a mixture of 2 tablespoons honey and 1 tablespoon Dijon mustard for a sweet-tangy finish.
Gluten-Free
Use a 1:1 gluten-free flour blend and ensure the buttermilk is gluten-free. The cornstarch is already gluten-free.
How to Store Fry Chicken Tenders
Refrigerator
Store leftover tenders in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating
Reheat in an air fryer at 375°F (190°C) for 5-7 minutes, or in a 400°F (200°C) oven for 10 minutes, until crispy and heated through.
Frequently Asked Questions
Q: How do I keep the coating from falling off?
Pat the chicken dry before marinating, and let the coated tenders rest for 10 minutes before frying. Also, make sure the oil is at 350°F (175°C) – if it's too cool, the coating will absorb oil and slip off.
Q: Can I bake these instead of frying?
Yes, you can bake them at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and cooked through. Spray with cooking oil to help crispiness.
Q: What oil is best for frying chicken?
Use a neutral oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil. Avoid olive oil as it has a lower smoke point and can burn.
Q: How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer. The outside should be golden brown and crispy.
Q: Can I use chicken breast instead of tenders?
Yes, slice chicken breasts into 1-inch strips. They may cook slightly faster, so adjust frying time to ensure they reach 165°F (74°C).
I hope you enjoy making these crispy fried chicken tenders as much as I do. If you try this recipe, let me know in the comments below! Don't forget to share your results on social media and tag me. Happy cooking!
Fry Chicken Tenders
Learn to make perfectly crispy fried chicken tenders at home with this easy, foolproof recipe that's ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) chicken tenders (about 8-10 tenders)
- 1 cup (240ml) buttermilk
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 2 cups (500ml) vegetable oil, for frying
📋 Instructions
- 1Marinate the Chicken — In a bowl, combine the chicken tenders with buttermilk. Ensure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This tenderizes and adds flavor.
- 2Prepare the Coating — In a shallow dish, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the egg with 2 tablespoons of the buttermilk (from the marinade) until well combined.
- 3Dredge the Tenders — Remove chicken from buttermilk, letting excess drip off. Dip each tender into the egg mixture, then coat thoroughly in the flour mixture. Press the flour on to adhere. For extra crispy, repeat the egg and flour steps.
- 4Heat the Oil — In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5Fry in Batches — Carefully place 3-4 tenders into the hot oil, making sure not to overcrowd. Fry for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- 6Drain and Rest — Using tongs, transfer the fried tenders to a wire rack set over a baking sheet. Sprinkle with a little salt while hot. Let rest for 2 minutes before serving to allow the juices to redistribute.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
