Crispy Fried Chicken Tenders
Golden, crunchy outside — juicy and tender inside. Perfect for dipping, sandwiches, or wraps.
Ingredients (Serves 4)
Chicken:
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1½ lbs chicken tenders (or chicken breasts cut into strips)
Marinade:
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1 cup buttermilk
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1 large egg
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp garlic powder
Coating:
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1½ cups all-purpose flour
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½ cup cornstarch (extra crispiness)
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1 tsp paprika
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp cayenne (optional heat)
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1 tsp baking powder (makes it lighter & crispier)
For frying:
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Vegetable oil, canola oil, or peanut oil (enough for 2–3 inches in pan)
Instructions
1️⃣ Marinate
In a bowl, whisk buttermilk, egg, and seasonings.
Add chicken and refrigerate at least 30 minutes (2–4 hours is better).
2️⃣ Prepare Coating
In another bowl, mix flour, cornstarch, baking powder, and spices.
3️⃣ Dredge
Remove chicken from marinade, letting excess drip off.
Press firmly into flour mixture.
For extra crispy tenders: dip back into buttermilk, then dredge again.
Let coated chicken rest 10–15 minutes before frying (helps coating stick).
4️⃣ Fry
Heat oil to 350–365°F (175–185°C).
Fry 3–5 minutes per side (depending on thickness).
Internal temp should reach 165°F (74°C).
Do not overcrowd the pan.
5️⃣ Drain & Rest
Place on wire rack (not paper towels) to stay crispy.
Lightly sprinkle with salt while hot.
Extra Crispy Tips
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Use cornstarch + flour combo
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Let coated chicken rest before frying
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Maintain steady oil temperature
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Double-dip for thick crunch
Dipping Sauce Ideas
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Honey mustard
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Ranch
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Buffalo sauce
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BBQ sauce
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Spicy mayo (mayo + hot sauce + splash of pickle juice)