Crispy Fried Chicken Tenders are juicy, golden strips of chicken breast coated in a flavorful, crunchy crust. Perfect as a main dish, appetizer, or snack, these chicken tenders are a family favorite and pair wonderfully with your favorite dipping sauces.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Crispy and golden on the outside, tender and juicy on the inside
- Great for kids and adults alike
- Perfect for dipping and sharing
- Ideal for parties, game days, or quick dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1.5 pounds chicken tenders or boneless, skinless chicken breasts cut into strips
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 teaspoon baking powder
- 2 large eggs
- Vegetable oil, for frying
Directions
- Marinate the Chicken:
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
- Add chicken strips, ensuring they are fully submerged. Marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours.
- Prepare the Coating:
- In a separate bowl, mix flour, cornstarch, baking powder, and a pinch of salt and pepper.
- In another bowl, whisk the eggs.
- Bread the Chicken:
- Remove chicken from the marinade, letting excess drip off.
- Dredge each piece in the flour mixture, then in the egg, and back into the flour mixture, pressing lightly to adhere.
- Heat the Oil:
- In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Chicken:
- Fry chicken tenders in batches for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve hot with your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
Variations
- Spicy Chicken Tenders: Add cayenne pepper or hot sauce to the buttermilk marinade for extra heat.
- Herb-Infused: Mix dried herbs like thyme, rosemary, or oregano into the flour coating.
- Parmesan Crusted: Add grated Parmesan cheese to the breading mixture for added flavor.
- Air Fryer Option: Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
- Baked Version: Bake at 400°F (200°C) for 20-25 minutes until golden and cooked through.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked chicken tenders in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in the oven at 375°F (190°C) for 10-15 minutes or until crispy.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness.
2. What oil is best for frying chicken tenders?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
3. How do I keep the breading from falling off?
Ensure the chicken is well coated and press the breading into the chicken. Let it rest for a few minutes before frying.
4. Can I make these chicken tenders gluten-free?
Yes, use a gluten-free flour blend and check that all other ingredients are gluten-free.
5. Can I use milk instead of buttermilk?
Yes, buttermilk adds tenderness and flavor. You can also make a substitute by mixing milk with a tablespoon of vinegar or lemon juice.
6. How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C) and be golden brown.
7. What dipping sauces go well with chicken tenders?
Ranch, honey mustard, barbecue sauce, or buffalo sauce are all great options.
8. Can I double the recipe for a crowd?
Absolutely! Just fry in batches to avoid overcrowding the pan.
9. How can I make the chicken extra crispy?
Adding cornstarch to the flour mixture helps achieve an extra crunchy coating.
10. Can I marinate the chicken overnight?
Yes, marinating overnight will enhance the flavor and tenderness even more.
Conclusion
Crispy Fried Chicken Tenders are an irresistible treat that everyone will love. With a perfectly crunchy coating and juicy chicken inside, they are perfect for dipping and sharing. Whether for a family dinner, a party appetizer, or a quick snack, these chicken tenders are sure to become a go-to recipe in your kitchen.
Print
Crispy Fried Chicken Tenders
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Main Course, Snack
- Method: Frying
- Cuisine: American
Description
These Crispy Fried Chicken Tenders are golden, crunchy, and irresistibly delicious! Marinated in buttermilk and coated in a seasoned flour mixture, these tenders are perfect as an appetizer, snack, or main dish. Serve them with your favorite dipping sauces and watch them disappear!
Ingredients
For the Chicken:
- 500 g (1 lb) chicken tenders or boneless chicken breasts, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 1 teaspoon hot sauce (optional)
For the Breading:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
For Frying:
- Oil for frying (vegetable, canola, or peanut oil)
For Serving:
- Dipping sauces (e.g., ranch, honey mustard, BBQ sauce)
- Lemon wedges (optional)
Instructions
🍗 Marinate the Chicken:
- Prepare the Marinade:
- In a large bowl, combine the buttermilk and hot sauce.
- Add the chicken strips and toss to coat evenly.
- Cover and refrigerate for 30 minutes to 2 hours (for extra tenderness).
🍞 Prepare the Breading:
-
Mix the Dry Ingredients:
- In a large bowl or shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
-
Coat the Chicken:
- Remove chicken from the marinade, allowing excess buttermilk to drip off.
- Dredge the chicken strips in the flour mixture, pressing lightly to ensure an even coating.
- For extra crispy tenders, repeat the dredging process by dipping the chicken back into the buttermilk and again into the flour mixture.
🔥 Fry the Chicken:
-
Heat the Oil:
- Pour oil into a large, deep skillet or pot until it reaches about 2-3 inches deep.
- Heat oil to 175°C (350°F). Use a thermometer to maintain the temperature.
-
Fry in Batches:
- Carefully add chicken tenders to the hot oil, 3-4 pieces at a time to avoid overcrowding.
- Fry for 4-5 minutes, turning occasionally until golden brown and cooked through (75°C / 165°F internal temperature).
-
Drain Excess Oil:
- Remove chicken with a slotted spoon and transfer to a plate lined with paper towels.
- Lightly sprinkle with salt while hot.
🍽️ Serve:
-
Presentation:
- Serve the chicken tenders hot with your choice of dipping sauces.
- Garnish with lemon wedges if desired.
-
Accompaniments:
- Pair with fries, coleslaw, or a fresh salad for a complete meal.
Notes
- Make It Spicy: Increase the cayenne pepper or add chili powder to the flour mixture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tip: Reheat in an oven or air fryer to maintain crispiness.