Crispy Fried Chicken Tenders (Print Version)

Buttermilk-marinated chicken tenders with a perfectly seasoned crispy coating. A family favorite that's easy to make at home.

# 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, for heat)
12 - 1 tsp baking powder

→ Frying

13 - 2 cups vegetable oil, for frying

# How To Make It:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour (up to overnight for best flavor).
02 - In a shallow dish, mix flour, paprika, salt, black pepper, cayenne pepper, and baking powder.
03 - Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere.
05 - Carefully fry the chicken tenders in batches (do not overcrowd the pan) for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
06 - Transfer to a paper towel-lined plate. Let rest 2 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk keeps the chicken so tender it practically melts, while the flour coating stays shatteringly crisp even after sitting out.
  • You can have these ready to fry in less time than it takes to watch an episode of anything, thanks to the simple marinade.
  • Double-dipping creates those irresistible craggy bits that taste like eating pure comfort.
02 -
  • Temperature control is everything; if your oil isn't hot enough, you'll end up with greasy, soggy tenders that taste like disappointment.
  • The double-dip technique—buttermilk, flour, buttermilk, flour—creates a thicker, crunchier crust that stays crispy even when cooled.
  • Don't skip the resting period after frying; those 2 minutes make the difference between crunchy outside and juicy inside.
03 -
  • If you're making these for a crowd, set up an assembly line with the marinade, flour mixture, and oil station to stay organized and fry efficiently.
  • Always let your oil return to temperature between batches; this ensures each batch fries evenly without absorbing excess oil.
  • A cooking thermometer is your best friend here—it takes the guesswork out of whether the chicken is cooked through without cutting into it and releasing the juices.
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