Crispy Fried Chicken Tenders
Golden, crunchy, and juicy inside — these crispy fried chicken tenders are seasoned to perfection, marinated in buttermilk, and fried to Southern-style glory. An easy weeknight favorite that beats frozen any day.
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.
Notes
Double-dip for maximum crisp. Let coated chicken rest before frying. Use a wire rack (not paper towels) to maintain that signature crunch. Fry in batches and keep oil at 350°F for best results. Swap hot sauce for chili powder in the marinade if you prefer.