Crispy Fried Chicken Tenders (Printable)

Buttermilk-marinated chicken tenders with a perfectly seasoned crispy crust, fried to golden perfection.

# 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

# Directions:

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 marinade keeps the chicken so tender you barely need a knife.
  • That baking powder in the coating creates an audible crunch that lasts even after they cool.
  • You can prep the marinade the night before and fry them in under 20 minutes when hunger strikes.
  • They taste like the best fast food version, but you know exactly what went into them.
02 -
  • If your oil is not hot enough, the coating will absorb grease and turn soggy instead of crisp.
  • Marinating for less than an hour works in a pinch, but the texture and flavor deepen significantly with more time.
  • Overcrowding the pan drops the oil temperature fast, which steams the chicken instead of frying it.
03 -
  • Add a tablespoon of hot sauce to the buttermilk marinade for a subtle kick that does not overpower.
  • If the coating is not sticking well, let the dredged tenders rest on a rack for 5 minutes before frying to help it adhere.
  • Save the seasoned flour after coating and store it in the fridge, it is perfect for frying vegetables or fish later in the week.
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