There’s just something special about biting into crispy fried chicken tenders — that first crunch, followed by juicy, tender chicken inside. Growing up, my grandmother made these every Sunday, and the smell of seasoned flour sizzling in oil is pure nostalgia for me. These tenders taste like home, yet they’re simple enough for any weeknight dinner.
Let’s get cooking — you’ll never look at frozen chicken strips the same way again.
What Makes These Crispy Fried Chicken Tenders Special
- Crispy, Crave-worthy Texture: Thanks to a secret touch of baking powder in the flour.
- Quick & Easy: Simple pantry ingredients, ready in about 30 minutes after marinating.
- Versatile: Serve them in wraps, on salads, or with mashed potatoes.
- Trend-Ready: Fried chicken is always trending on TikTok, and these golden tenders are video-ready perfection.
Ingredients You’ll Need
For the Chicken
- 2 lbs chicken tenders (or sliced chicken breasts)
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce (optional but so good)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Seasoned Flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
For Frying
- Vegetable, canola, or peanut oil (enough for deep frying)
Tools You’ll Need
- Large mixing bowls
- Whisk
- Tongs
- Deep fryer or heavy-bottomed pan
- Thermometer (for checking oil temp)
- Wire rack or paper towels
How to Make Crispy Fried Chicken Tenders
1. Marinate the Chicken
In a large bowl, whisk together buttermilk, egg, hot sauce, salt, pepper, and garlic powder.
Add chicken tenders, making sure they’re fully coated.
Cover and refrigerate for at least 1 hour (overnight gives that extra depth of flavor).
2. Prepare the Seasoned Flour
In another bowl, combine flour, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder.
Whisk well to distribute all the seasoning evenly.
3. Bread the Chicken
Remove chicken from the marinade (don’t shake off too much).
Coat each piece in the seasoned flour, pressing it gently to help it stick.
Let coated chicken rest for 10 minutes — this helps lock in the crust.
4. Fry the Chicken
Heat oil to 350°F (175°C).
Fry tenders in small batches for 6–8 minutes, turning occasionally.
They should be golden and crisp, with an internal temp of 165°F (74°C).
Place on a wire rack or paper towels to drain.
Quick Ingredient Swap Table
| Ingredient | Swap Option | Purpose |
|---|---|---|
| Buttermilk | Milk + 1 tbsp vinegar | Tenderizes chicken |
| Chicken tenders | Sliced breasts | Works perfectly |
| Cayenne pepper | Chili powder | Adds a milder heat |
| Baking powder | Club soda in batter | Light, airy crust |
What to Serve With It
Pair your crispy fried chicken tenders with:
- Creamy coleslaw and garlic mashed potatoes
- Homemade honey mustard dip
- Or make it a full Southern feast with sweet tea and buttermilk biscuits
For a fresh twist, try them over this air fryer corn rib recipe — the crunch combo is divine.
Tips for Perfect Results
- Double dip! For the crispiest crust, dip chicken in flour → buttermilk → flour again.
- Don’t overcrowd the pan. It cools the oil and softens the crust.
- Use a rack, not a plate. That airflow keeps every bite crisp.
Storage Instructions
- Refrigerate: Store cooled tenders in an airtight container for up to 4 days.
- Freeze: Flash-freeze on a baking sheet, then store up to 2 months.
- Reheat: Bake at 400°F for 10 minutes or air fry until hot and crispy again.
FAQ: Crispy Fried Chicken Tenders
1. How do you keep fried chicken tenders crispy?
Let them rest on a wire rack — never on paper towels. That air circulation keeps the crust firm.
2. Can I make crispy chicken tenders in the air fryer?
Yes! Spray lightly with oil and air fry at 375°F for about 10–12 minutes, flipping halfway.
3. What oil is best for frying chicken tenders?
Canola or peanut oil — both hold high heat without burning.
4. Can I use panko breadcrumbs instead of flour?
Yes, but you’ll get more of a Japanese-style crunch instead of a Southern crust.
5. How long should I marinate the chicken?
At least 1 hour — but overnight is worth it for the extra tenderness.
6. What can I serve with crispy chicken tenders?
Try easy roasted sweet potatoes or creamy garlic parmesan pasta for a satisfying side.
Conclusion
These crispy fried chicken tenders are comfort food done right — crunchy, flavorful, and easy enough for a weeknight. I’d love to see your version!
Snap a photo, tag it on Instagram, or share your twist on TikTok.
And don’t forget to sign up for our newsletter on Easy Meals to Prep for more family-friendly favorites that actually taste homemade.
Crispy Fried Chicken Tenders
Equipment
- Large mixing bowls
- Whisk
- Tongs
- Deep fryer or heavy-bottomed pan
- Thermometer
- Wire rack or paper towels
Ingredients
- 2 lbs chicken tenders (or sliced chicken breasts)
- 1 cup buttermilk
- 1 large egg
- 1 tbsp hot sauce (optional)
- 1 tsp salt (marinade)
- 1 tsp black pepper (marinade)
- 1 tsp garlic powder (marinade)
- 2 cups all-purpose flour
- 1 tsp salt (for flour)
- 1 tsp paprika
- 1 tsp garlic powder (for flour)
- 1 tsp onion powder
- 1 tsp black pepper (for flour)
- 0.5 tsp cayenne pepper (optional)
- 1 tsp baking powder
- Vegetable, canola, or peanut oil (for deep frying)
Instructions
- In a large bowl, whisk together buttermilk, egg, hot sauce, salt, pepper, and garlic powder. Add chicken and coat well. Cover and refrigerate for at least 1 hour.
- In another bowl, mix flour, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder. Whisk to combine.
- Remove chicken from marinade. Coat each piece in flour mixture, pressing to adhere. Let rest for 10 minutes before frying.
- Heat oil to 350°F (175°C). Fry tenders in small batches for 6–8 minutes, turning occasionally. Internal temp should reach 165°F (74°C). Drain on rack or paper towels.
