Why You’ll Love This Recipe
Crispy Fried Chicken Tenders are the ultimate comfort food—crunchy on the outside, juicy and flavorful on the inside. These tenders are marinated in seasoned buttermilk for tenderness, then coated in a perfectly spiced flour mixture that fries up golden and crispy every time. They’re a classic everyone loves, whether served with fries, coleslaw, or your favorite dipping sauce.
What I love most about this recipe is how foolproof it is. I once added a pinch of cayenne and smoked paprika to the flour, and it gave the tenders just the right amount of kick and depth. Whether you’re making them for game night, family dinners, or a weekend indulgence, these chicken tenders are guaranteed to disappear fast.
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Crispy Fried Chicken Tenders
- Total Time: 35 mins (plus marinating time)
- Yield: 4 servings
- Diet: Halal
Description
Crispy Fried Chicken Tenders are golden, juicy, and perfectly seasoned strips of chicken coated in a crunchy, flavorful breading. They’re easy to make, irresistibly crispy, and ideal for dipping in your favorite sauces like honey mustard, ranch, or BBQ.
Ingredients
- 1 1/2 lbs chicken tenders (or boneless chicken breasts cut into strips)
- 2 cups buttermilk
- 1 tsp hot sauce (optional)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional for heat)
- Vegetable oil, for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add chicken tenders, making sure they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for extra tenderness).
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture. For extra crunch, dip back into buttermilk and recoat in flour.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken tenders in batches for 5–6 minutes, turning once, until golden brown and cooked through (internal temperature 165°F/74°C).
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
- Double dredging gives extra crispy coating.
- Use a thermometer to keep oil between 340–360°F for best results.
- These tenders can be air-fried at 400°F for 10–12 minutes or baked at 425°F for 20 minutes for a lighter version.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Fried
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken tenders (or chicken breasts cut into strips)
The star of the dish—tender, juicy, and quick-cooking.
Buttermilk
Marinates the chicken, tenderizing it while adding subtle tanginess.
Eggs
Helps bind the coating to the chicken.
All-purpose flour
Forms the crispy outer crust when fried.
Cornstarch
Adds lightness and extra crunch to the coating.
Garlic powder, onion powder, and paprika
Classic seasonings that give the breading flavor.
Cayenne pepper (optional)
Adds a touch of heat.
Salt and black pepper
Essential seasonings for both the chicken and coating.
Vegetable oil
Used for deep frying; peanut or canola oil also work well.
Directions
In a large bowl, combine buttermilk, salt, pepper, and a pinch of paprika. Add chicken tenders, toss to coat, cover, and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
In another bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. In a separate shallow bowl, beat the eggs.
Remove chicken from buttermilk and let excess drip off. Dredge each piece in the flour mixture, then dip in the eggs, then coat again in the flour mixture for extra crispiness.
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken tenders in batches, turning occasionally, for 5–6 minutes or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve hot with dipping sauces of your choice.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people. Preparation takes 15 minutes, marinating requires 1 hour, and frying takes about 15 minutes. Total time: approximately 1 hour 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it softens the coating.
Variations and Customizations
Spicy Southern Chicken Tenders
Add extra cayenne, chili powder, or hot sauce to the marinade for a kick.
Herb-Seasoned Tenders
Mix dried thyme, oregano, and parsley into the flour for an herby crust.
Buttermilk Ranch Tenders
Add a packet of ranch seasoning to the flour mixture for tangy flavor.
Nashville Hot Chicken Tenders
Brush with spicy hot oil after frying for a fiery finish.
Panko-Crusted Tenders
Mix panko breadcrumbs with the flour for extra crunch.
Gluten-Free Tenders
Use a gluten-free flour blend and cornstarch instead of all-purpose flour.
Honey Garlic Chicken Tenders
Toss fried tenders in a honey-garlic glaze for a sweet-savory coating.
Coconut Chicken Tenders
Use shredded coconut mixed with panko for a tropical twist.
Air Fryer Version
Spray coated tenders with oil and air fry at 400°F (200°C) for 10–12 minutes.
Parmesan Crusted Chicken Tenders
Mix grated Parmesan into the flour for a cheesy, crispy crust.
FAQs
Can I use chicken breasts instead of tenders?
Yes, slice them into even strips for similar results.
Do I have to marinate in buttermilk?
It’s highly recommended—it keeps the chicken juicy and flavorful.
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Why is my breading falling off?
Make sure the chicken isn’t too wet when dredging and press the coating firmly.
What oil is best for frying?
Vegetable, peanut, or canola oil—they have high smoke points.
How do I know the chicken is done?
The internal temperature should reach 165°F (74°C).
Can I double dredge for extra crispiness?
Yes, dipping twice in flour and egg makes a thicker crust.
Can I freeze them?
Yes, freeze cooked tenders on a tray, then transfer to bags; reheat in oven or air fryer.
Can I season the flour differently?
Absolutely—experiment with Cajun, Italian, or BBQ seasonings.
What dipping sauces pair best?
Honey mustard, ranch, BBQ sauce, or spicy mayo are all perfect matches.
Conclusion
Crispy Fried Chicken Tenders are a classic favorite that never fails to please. With a juicy interior, golden crunchy coating, and flavorful seasoning, they’re comfort food at its best. Whether fried, baked, or air-fried, these tenders are perfect for any occasion—serve them with your favorite dipping sauces, and watch them disappear faster than you can make them.
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