Crispy Fried Chicken Tenders (Print Version)

Buttermilk-marinated chicken tenders fried until golden and crispy. A classic American 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:

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, combine 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 to an internal temperature of 165°F.
06 - Transfer to a paper towel-lined plate. Let rest 2 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy while the coating stays crackling crisp—no dry disappointments here.
  • It's genuinely faster than takeout once you've got everything prepped, and tastes infinitely better than anything boxed.
  • Kids and adults alike demolish these, which means you've found that rare recipe that actually brings people together.
02 -
  • Don't skip the resting period after frying—those two minutes let the coating firm up and prevents that disappointing sogginess that happens when you cut in too soon.
  • Overcrowding the pan is the number one way to ruin this dish; the oil temperature drops, the coating steams instead of crisps, and you end up with pale, soggy chicken instead of golden glory.
03 -
  • The baking powder in the coating is what separates merely crispy from that shattering, professional-grade crust—don't leave it out thinking it's optional.
  • If the oil temperature drops during frying, let it come back up to temperature before adding the next batch, or you'll end up with greasy tenders instead of crispy ones.
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