Crispy Fried Chicken Tenders (Print View)

Buttermilk-marinated chicken tenders with a perfectly seasoned, crispy coating. Golden fried and ready in under 2 hours.

# 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

# Method:

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 and refrigerate for at least 1 hour, up to overnight for optimal flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish. Whisk until all spices are evenly distributed throughout the flour.
03 - Pour vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until the temperature reaches 350°F. Use a cooking thermometer to verify temperature for consistent results.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Press each tender firmly into the flour mixture, ensuring complete coverage on all sides. Shake off any loose coating.
05 - Carefully place chicken tenders in the hot oil, working in batches to avoid overcrowding. Fry for 4 to 5 minutes per side until golden brown and crispy. The internal temperature should reach 165°F when fully cooked.
06 - Transfer finished tenders to a plate lined with paper towels to absorb excess oil. Let rest for 2 minutes before serving to allow the coating to set and the juices to redistribute.

# Expert Advice:

01 -
  • The buttermilk marinade acts like a brine and tenderizer at once, ensuring chicken that stays impossibly juicy even if you accidentally overcook it a little.
  • The coating creates this perfect textural contrast that somehow stays crispy even when it cools down, which means the leftovers are actually worth fighting over.
02 -
  • If your oil starts smoking or the tenders are browning too quickly, your temperature is too high and the chicken wont cook through before the coating burns.
  • The internal temperature of 165°F isnt just a suggestion but the exact point where chicken becomes both safe and perfectly juicy without drying out.
03 -
  • Let your chicken come to room temperature for 15 minutes before frying for more even cooking and to prevent the coating from burning before the center is done.
  • Keep your first batch warm in a 200°F oven while cooking the rest, but leave the door slightly cracked to prevent condensation that would soften the crust.
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