Crispy Fried Chicken Tenders (Printable Version)

Tender chicken marinated in buttermilk and fried with a spicy, crispy coating for a delicious main course.

# 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 (optional)
12 - 1 tsp baking powder

→ Frying

13 - 2 cups vegetable oil

# Step-by-Step Guide:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder evenly in a shallow dish.
03 - Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F.
04 - Remove chicken from marinade, letting excess drip off. Coat each tender thoroughly with the flour mixture, pressing gently to adhere.
05 - Fry the chicken tenders in batches without overcrowding the pan for 4–5 minutes per side until golden brown and an internal temperature of 165°F is reached.
06 - Transfer fried tenders to a paper towel-lined plate and let rest for 2 minutes before serving.

# Additional Tips::

01 -
  • They're genuinely faster than takeout once you've marinated the chicken, and somehow taste even better.
  • The double-dip trick creates a shatteringly crisp shell that stays crunchy even as it cools.
  • One batch feeds a crowd or stretches into three different dinners if you're cooking for one.
02 -
  • Don't skip the marinade time—anything less than an hour and you'll taste the difference in how tender the meat actually is.
  • The double-dip (buttermilk, flour, buttermilk again, flour again) genuinely creates an audibly crispier shell that justifies the extra thirty seconds of work.
03 -
  • If your oil is smoking before hitting 175°C, it's too old—use fresh oil and you'll taste the cleaner, purer fried chicken.
  • A cooking thermometer isn't fancy; it's the difference between chicken that's slightly pink inside and chicken that's actually safe to eat with total confidence.
Go Back