Crispy Fried Chicken Tenders (Printable)

Buttermilk-marinated chicken tenders with a perfectly seasoned crispy coating, fried golden and served with your favorite dipping sauce.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs chicken tenders
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder

→ Coating

07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 tsp paprika
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp cayenne pepper
12 - 1 tsp baking powder

→ Frying

13 - 2 cups vegetable oil

# How To Make It:

01 - Whisk together buttermilk, salt, black pepper, garlic powder, and onion powder in a large bowl. Add chicken tenders and toss to coat thoroughly. Cover bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish. Whisk until spices are evenly distributed throughout the flour.
03 - Pour vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until temperature reaches 350°F. Use a cooking thermometer to verify oil temperature for optimal crisping.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each tender in the seasoned flour mixture, pressing firmly to ensure coating adheres completely. Shake off any excess flour.
05 - Carefully place chicken tenders in hot oil, working in batches to avoid overcrowding. Fry for 4 to 5 minutes per side until golden brown and crispy. Internal temperature should reach 165°F when fully cooked.
06 - Transfer cooked tenders to a plate lined with paper towels to drain excess oil. Let rest for 2 minutes before serving to allow coating to set and juices to redistribute.

# Expert Advice:

01 -
  • The buttermilk marinade works like culinary magic, breaking down proteins for chicken that stays impossibly juicy inside its crunchy shell.
  • These tenders strike that perfect balance of being restaurant-quality impressive but simple enough that I make them on random weeknights when I need a guaranteed crowd-pleaser.
02 -
  • The oil temperature is absolutely critical – too hot and the outside burns before the inside cooks, too cool and the coating soaks up oil like a sponge.
  • I learned through a spectacular failure that not all flour coatings are created equal – you need that baking powder for the perfect crispy exterior that doesnt flake off when bitten.
03 -
  • Keep a separate hand for wet and dry ingredients during the dredging process to avoid the dreaded sticky fingers that create clumpy coating rather than a smooth, even crust.
  • Let the coated chicken sit on a rack for about 5 minutes before frying to allow the coating to adhere better to the chicken, preventing it from slipping off during the first flip.
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