There’s something truly irresistible about a plate of crispy fried chicken tenders. The golden coating, that first crunch, and the juicy, tender meat inside make this dish an all-time favorite for kids and adults alike. I’ve made this recipe countless times for family gatherings and casual dinners, and it never fails to impress. The secret lies in seasoning both the flour and the buttermilk mixture to ensure every bite bursts with flavor. Whether you serve them with fries, mashed potatoes, or a fresh salad, these tenders deliver comfort and satisfaction in every mouthful. I’ve even tried swapping regular milk for almond milk in a pinch—it worked surprisingly well! These chicken tenders are versatile, easy to prepare, and taste even better than your favorite fast-food version. Let’s dive into how you can make them perfectly crispy and delicious at home.
Why You’ll Love This Recipe
This recipe guarantees that crunchy, golden coating with tender, juicy chicken inside every single time. The combination of seasoned flour and a buttermilk soak ensures both flavor and texture perfection. Whether served as a snack, appetizer, or main course, these chicken tenders bring restaurant-quality flavor to your kitchen. Plus, they’re easy to make ahead and reheat without losing their signature crispiness.
Crispy Fried Chicken Tenders – Perfectly Crunchy and Juicy Every Time
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings
- Diet: Halal
Description
Crispy on the outside and juicy on the inside, these golden fried chicken tenders are seasoned to perfection and make an irresistible meal or snack for any occasion.
Ingredients
- 1 ½ pounds chicken tenders or boneless, skinless chicken breasts cut into strips
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil for frying
Instructions
- In a bowl, combine buttermilk and hot sauce. Add chicken tenders and marinate for at least 1 hour (or overnight for best flavor).
- In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- In a separate bowl, whisk eggs and milk together.
- Heat about 1 inch of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, then dip in egg mixture, then back in flour mixture for extra crunch.
- Fry chicken tenders in batches for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Transfer cooked tenders to a wire rack or paper towels to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
- Double dredging (flour–egg–flour) gives extra crispiness.
- Maintain oil temperature around 350°F for even frying.
- Pairs well with honey mustard, ranch, or BBQ sauce.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken tenders – The star of the dish! I prefer using boneless, skinless chicken tenders or chicken breast strips. They cook quickly and stay juicy inside.
Buttermilk – This tenderizes the chicken and adds a subtle tang. If you don’t have buttermilk, mix milk with a splash of lemon juice or vinegar—it works perfectly.
All-purpose flour – The base for the crispy coating. For extra crunch, try mixing in a bit of cornstarch.
Eggs – Help the flour adhere to the chicken, ensuring every piece is evenly coated.
Garlic powder – Adds depth and a savory kick that complements the fried coating beautifully.
Paprika – Provides color and a subtle smokiness. Smoked paprika works great for a deeper flavor.
Salt and black pepper – Essential for seasoning the chicken and coating layers. Don’t skip seasoning both the flour and buttermilk mixtures.
Oil for frying – Use vegetable oil or canola oil for even frying and a neutral flavor that lets the chicken shine.
Directions
Start by marinating your chicken tenders in buttermilk, salt, and pepper for at least 30 minutes (or up to overnight for extra tenderness). In a separate bowl, mix flour with garlic powder, paprika, and additional seasoning.
Heat oil in a large skillet or deep fryer to 350°F (175°C). Take each marinated chicken strip, dredge it in the seasoned flour, dip it back into the buttermilk, and then coat it once more in the flour mixture for a double-crunch effect.
Carefully place the coated chicken tenders into the hot oil. Fry in batches for about 6–8 minutes per batch, turning occasionally until they’re golden brown and cooked through. Remove and drain on a wire rack or paper towels.
For best results, let them rest for a few minutes before serving. This helps the coating stay crisp while the inside remains juicy. Serve immediately with your favorite dipping sauces like ranch, honey mustard, or spicy mayo.
Equipment needed
Deep skillet or deep fryer
Mixing bowls
Tongs
Wire rack or paper towels
Thermometer (to monitor oil temperature)
Servings and timing
This recipe serves 4 people, making about 12–14 chicken tenders.
Preparation time: 15 minutes
Marinating time: 30 minutes (optional but recommended)
Cooking time: 20 minutes
Total time: Approximately 1 hour
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 375°F (190°C) for about 10 minutes or air fry for 5–6 minutes until crisp again. Avoid microwaving, as it softens the coating. You can also freeze the cooked tenders for up to 2 months and reheat them directly from frozen.
Variations and Customizations
Spicy Kick – Add cayenne pepper or hot sauce to the buttermilk mixture for fiery tenders.
Herb-Infused Coating – Mix in dried thyme, oregano, or parsley for a fragrant twist.
Gluten-Free Version – Use gluten-free flour or crushed rice crackers instead of wheat flour.
Air Fryer Option – Skip the oil and air fry at 400°F (200°C) for 12–14 minutes, flipping halfway through.
Parmesan Crusted Tenders – Add grated Parmesan cheese to the flour mixture for a cheesy crunch.
Sweet and Savory – Drizzle honey over the tenders before serving for a sweet contrast to the salty coating.
Asian-Inspired – Toss cooked tenders in a soy-garlic glaze for a sticky, flavorful variation.
FAQs
How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (74°C).
Can I bake these tenders instead of frying?
Yes, bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
Can I make these ahead of time?
Yes, bread them ahead and refrigerate for up to 24 hours before frying.
What oil is best for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
Why is my coating falling off?
Ensure the chicken is well-dredged and avoid overcrowding the pan.
Can I use chicken thighs instead?
Yes, just slice them into strips; they’ll be slightly juicier.
How can I make it extra crispy?
Double-dip in flour and buttermilk for a thicker, crunchier crust.
What dipping sauces go best with these?
Ranch, honey mustard, buffalo, or BBQ sauce are all great choices.
Can I freeze the chicken tenders before frying?
Yes, freeze breaded tenders on a tray, then store them in a freezer bag for up to 2 months.
How do I keep them crispy after frying?
Place them on a wire rack instead of paper towels to prevent steam buildup.
Conclusion
Crispy fried chicken tenders are a timeless comfort food that never disappoints. With a few simple ingredients and easy steps, you can recreate restaurant-quality tenders right in your kitchen. The buttermilk marinade guarantees juicy meat, while the seasoned flour coating delivers that satisfying crunch we all crave. Whether enjoyed as a main dish, snack, or party favorite, these tenders are sure to become a regular on your menu. Serve them fresh, golden, and hot—you’ll be amazed at how quickly they disappear!