Go Back
To make crispy fried chicken tenders, you need a few key ingredients: - 1 lb (450g) chicken tenders - 1 cup buttermilk - 1 teaspoon hot sauce (optional) - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon paprika - 1 teaspoon salt - 1 teaspoon black pepper - Oil for frying These ingredients work together to create a tender chicken with a crunchy coating. Adding seasonings can really boost the taste of your chicken tenders. Here are some great ideas: - Add cayenne pepper for heat. - Mix in Italian herbs for a fresh taste. - Use lemon zest for a bright flavor. You can adjust these to fit your taste. Don't be afraid to experiment! You might not have everything listed. Here are some swaps you can try: - Swap buttermilk for yogurt or milk with a splash of vinegar. - Use whole wheat flour instead of all-purpose flour for a healthier option. - Cornstarch can be replaced with rice flour for a gluten-free version. These alternatives still give you tasty chicken tenders. Remember, the goal is to make it work for you! For the complete steps to make these delicious chicken tenders, check the Full Recipe. To start, gather your chicken tenders. You need 1 pound of fresh chicken. In a large bowl, mix 1 cup of buttermilk with 1 teaspoon of hot sauce, if you like spice. Place the chicken tenders in this mixture. Make sure they are fully submerged. Cover the bowl and put it in the fridge. Let them marinate for at least 1 hour. For the best flavor, marinate overnight if you can. This step keeps the chicken juicy and adds great taste. While the chicken marinates, prepare your dredging mixture. In a separate bowl, combine 1 cup of all-purpose flour and 1/2 cup of cornstarch. Add 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 tablespoon of paprika. Then, mix in 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well to blend all the spices. This mixture gives the chicken its crispy coating. Set it aside until the chicken is ready. Heat 2-3 inches of oil in a deep pan or fryer. Use medium-high heat until the oil reaches 350°F (175°C). Carefully remove the chicken from the buttermilk. Let the excess drip off. Dredge each tender in your seasoned flour mixture. Make sure each piece is fully coated. Press gently so the coating sticks well. Now, in batches, place the coated chicken tenders in the hot oil. Fry them for about 6-8 minutes. Look for a golden brown color and ensure they are cooked through. Flip them occasionally for even cooking. Once done, transfer the chicken to a plate lined with paper towels. This helps absorb extra oil. Serve hot with your favorite dipping sauces. Enjoy your crispy fried chicken tenders! To get that perfect crunch, follow a few steps. Use buttermilk for marinating. It makes the chicken juicy and tender. Add hot sauce if you want a little kick. For the coating, mix flour and cornstarch. Cornstarch helps create a light and crispy crust. Make sure to coat each tender well. Press the coating onto the chicken. This will help it stick during frying. Many people make simple yet common mistakes. One mistake is not letting the oil heat enough. Oil should be around 350°F (175°C) before frying. If it’s too cool, the chicken will soak up oil and turn soggy. Another mistake is overcrowding the pan. Fry in small batches for even cooking. Lastly, don’t skip the marinating step. It adds flavor and moisture. Frying chicken takes some skill. First, use a deep pan or fryer. This allows even heat and better frying. Always monitor the oil temperature. Use a thermometer for best results. Once you place the chicken in the oil, don’t touch it too much. Let it cook undisturbed for a few minutes. Flip it gently when it’s golden brown. After frying, place the tenders on paper towels. This helps drain extra oil and keeps them crispy. For more detailed steps, check the Full Recipe. {{image_2}} To make spicy chicken tenders, add more hot sauce to the buttermilk. You can use two teaspoons instead of one. This adds heat and flavor. For extra spice, mix cayenne pepper into the dredging mix. Start with a half teaspoon and adjust to your taste. These spicy tenders are perfect for those who love a kick. If you want a lighter option, try baking the chicken tenders. First, marinate the chicken as usual. Then, coat them in the seasoned flour mix. Place them on a baking sheet lined with parchment paper. Spray a light layer of oil on top for crispiness. Bake at 400°F (200°C) for 20-25 minutes. Flip them halfway through for even cooking. This method gives you tasty tenders with less oil. For a gluten-free version, swap the all-purpose flour with gluten-free flour. You can also try using almond flour or chickpea flour. Make sure to check that all your ingredients are gluten-free. The process is the same, so you won’t miss out on the crunch. These options keep the flavor high while accommodating dietary needs. For the full recipe, check the section above. To keep your chicken tenders fresh, let them cool first. Place them in an airtight container. Make sure to layer them with parchment paper. This prevents them from getting soggy. Store the container in the fridge. They will last for about 3-4 days this way. When you're ready to eat your leftovers, reheating is key. Preheat your oven to 400°F (200°C). Place the chicken tenders on a baking sheet. Bake for about 10-15 minutes. This helps to regain their crunch. You can also use an air fryer. Set it to 375°F (190°C) and cook for 5-7 minutes. Both methods keep the tenders crispy. If you want to save your chicken tenders for later, freezing is a great option. First, let them cool completely. Wrap each tender in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you want to eat them, thaw in the fridge overnight. Reheat as mentioned earlier for the best taste. For more details, check the Full Recipe. The secret to crispy chicken tenders lies in the coating. I use a mix of flour and cornstarch. This mix creates a light crust that fries up crunchy. Marinating the chicken in buttermilk adds moisture and flavor. The acid in buttermilk helps tenderize the meat. Always make sure the oil is hot enough before frying. This helps seal the coating quickly, keeping it crispy. Yes, you can use chicken breasts. Cut them into strips about one inch wide. The cooking time may change slightly, so check for doneness. Chicken tenders cook faster than breasts due to their smaller size. Make sure to marinate them just as you would with tenders. This will keep them juicy and tasty. There are many great dipping sauces for chicken tenders. Here are some of my favorites: - Honey mustard - BBQ sauce - Ranch dressing - Buffalo sauce - Sweet and sour sauce Each sauce adds a unique flavor. Try them all to find your favorite! Enjoy your crispy fried chicken tenders with these tasty dips. For the full recipe, check out the earlier section. You learned how to make crispy fried chicken tenders with this guide. We covered key ingredients, like essential seasonings and tasty substitutions. The step-by-step instructions ensured perfect cooking every time. Tips helped you avoid common mistakes, while variations let you try new flavors. Lastly, I shared storage tips to keep your tenders fresh. Enjoy the process, and remember to have fun while cooking! Delicious chicken tenders await your table.

Crispy Fried Chicken Tenders

Get ready to savor the ultimate crispy fried chicken tenders that are perfect for any occasion! This simple recipe uses tender chicken, a flavorful buttermilk marinade, and a seasoned dredging mixture for that golden crunch. In just about an hour, you’ll have delicious, homemade chicken tenders that everyone will love. Click through to discover the full recipe and impress your family with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken tenders

1 cup buttermilk

1 teaspoon hot sauce (optional)

1 cup all-purpose flour

1/2 cup cornstarch

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 teaspoon salt

1 teaspoon black pepper

Oil for frying

Instructions
 

In a large bowl, combine the buttermilk and hot sauce. Place the chicken tenders in the buttermilk mixture, cover, and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

    In a separate bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. This will be your seasoned dredging mixture.

      Heat 2-3 inches of oil in a deep pan or fryer over medium-high heat until it reaches 350°F (175°C).

        Remove the chicken tenders from the buttermilk and let the excess drip off. Dredge each tender in the seasoned flour mixture, ensuring they are fully coated. Press gently to adhere the coating.

          In batches, carefully place the coated chicken tenders in the hot oil. Fry them for about 6-8 minutes or until golden brown and cooked through, flipping occasionally for even cooking.

            Once cooked, transfer the chicken tenders to a plate lined with paper towels to absorb excess oil.

              Serve hot with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch.

                Prep Time: 10 mins | Total Time: 1 hr 20 mins | Servings: 4