Making restaurant-quality Crispy Fried Chicken Tenders at home is surprisingly simple once you master a few basic techniques and ingredients. I remember the first time I tried to recreate my favorite diner meal in my own kitchen; it was a total disaster. The breading fell off, the meat was dry, and the 'crunch' was more of a soggy whimper. But after years of experimenting and a few tips from a chef friend, I finally cracked the code for the ultimate Crispy Fried Chicken Tenders. Now, whenever I bring these out for a family gathering, people can't believe they weren't ordered from a professional kitchen. The smell of these Crispy Fried Chicken Tenders frying in the skillet instantly brings everyone to the table, and they are always the first thing to disappear. There is something so nostalgic and comforting about a plate of Crispy Fried Chicken Tenders, whether you are serving them to kids or adults. I have spent years perfecting these Crispy Fried Chicken Tenders to ensure they have that distinct, craggy exterior and juicy interior that we all crave. This journey of culinary discovery has taught me that the secrets to Crispy Fried Chicken Tenders lie in the marinade and the specific ratio of the dredging mixture.

Why This Recipe is a Must-Try for Crispy Fried Chicken Tenders

• Ultimate Texture: The combination of buttermilk and a special flour-cornstarch blend creates a thick, craggy crust that stays crunchy even after cooling.
• Deeply Flavorful: By marinating the chicken in a seasoned buttermilk bath, we ensure that every bite of our Crispy Fried Chicken Tenders is infused with herbs and a hint of spice.
• Family Favorite: This is a versatile dish that works for everything from a quick weeknight dinner to a game-day snack, making Crispy Fried Chicken Tenders a staple in any household.
• Simple Ingredients: You likely already have everything you need in your pantry to make a batch of Crispy Fried Chicken Tenders that rivals any restaurant.

Key Ingredient Notes for Crispy Fried Chicken Tenders

Choosing the right ingredients is the first step toward success. For the meat, I always recommend using chicken breast tenderloins. While you might typically use The Best Shredded Chicken Recipe (Super Easy!) for meal prepping tacos or salads, using actual tenderloins for this recipe is best for Crispy Fried Chicken Tenders because they are naturally more tender than the rest of the breast. When I prepare the marinade, I always reach for my Basics Glass Food Storage containers because they don't react with the acidic buttermilk, keeping the flavor pure.

The buttermilk is another non-negotiable component. It contains lactic acid and enzymes that help break down the protein in the chicken, making it incredibly juicy. For the dry coating, we use a mix of all-purpose flour and cornstarch. The cornstarch is our secret weapon; it has a higher amylose content than flour, which prevents gluten development and leads to a much crispier finish for our Crispy Fried Chicken Tenders. Finally, don't skimp on the spices. Smoked paprika, garlic powder, onion powder, and a touch of cayenne provide that classic savory profile everyone loves.

Step-by-Step Guide for Crispy Fried Chicken Tenders

The process begins with the marinade. You want to let your chicken sit in the seasoned buttermilk for at least 30 minutes, though 4 hours is ideal for the most flavorful Crispy Fried Chicken Tenders. This step is crucial for tenderizing the meat. When you are ready to cook, set up a dredging station. A pro tip for the best texture: drizzle a few tablespoons of the buttermilk marinade into your flour mixture and stir it in with a fork. This creates little clumps in the flour that will stick to the chicken, forming those sought-after crispy ridges when fried.

When dredging your Crispy Fried Chicken Tenders, use the 'wet hand, dry hand' method to avoid your fingers getting coated in thick dough. Gently press the flour mixture into the meat to ensure it adheres well. Once breaded, let the chicken rest on a wire rack for about 10 minutes before frying the Crispy Fried Chicken Tenders. This helps the coating set so it won't fall off in the oil. When it comes to frying, keep your oil at a steady 350°F (175°C). If the oil is too cool, the chicken will be greasy; if it is too hot, the outside will burn before the inside is cooked. Fry in batches to avoid crowding the pan, which would drop the temperature and result in less-than-perfectly golden Crispy Fried Chicken Tenders. Always let the hot Crispy Fried Chicken Tenders drain on a wire rack rather than paper towels to keep the bottom from getting soggy. Remember to rest your Crispy Fried Chicken Tenders for a few minutes before serving to let the juices redistribute.

Variations & Serving Suggestions for Crispy Fried Chicken Tenders

While the classic version is hard to beat, there are many ways to adapt this recipe. For a spicy kick, add more cayenne or a splash of Nashville-style hot oil over the finished Crispy Fried Chicken Tenders. If you prefer a lighter version, you can spray them with oil and cook them in an air fryer, though the texture will be slightly different. For serving these Crispy Fried Chicken Tenders, the possibilities are endless. They go beautifully with honey mustard, barbecue sauce, or ranch. For the ultimate experience, pair these with The Ultimate Homemade Fry Sauce Recipe: The Secret to Perfect Dipping. They are also fantastic sliced up over a garden salad or tucked into a toasted brioche bun with pickles for a quick chicken sandwich. Dipping Crispy Fried Chicken Tenders is half the fun, so feel free to experiment with different flavor profiles like spicy buffalo or sweet chili.

Nutrition Information for Crispy Fried Chicken Tenders

Conclusion

Mastering the art of making Crispy Fried Chicken Tenders is a rewarding skill that will make you the hero of any mealtime. By focusing on the marinade, the cornstarch-flour blend, and proper oil temperature, you can create a dish that is truly world-class. I hope you enjoy these Crispy Fried Chicken Tenders as much as my family does. Once you have mastered Crispy Fried Chicken Tenders, you will never want to go back to the frozen variety again. Happy cooking!

FAQs

Crispy Fried Chicken Tenders

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

The ultimate recipe for Crispy Fried Chicken Tenders with a craggy, golden-brown crust and juicy, well-seasoned interior.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

1 lb chicken breast tenderloins
1.5 cups buttermilk
1 tablespoon hot sauce
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Step 1: In a large bowl or glass container, whisk together the buttermilk, hot sauce, and 1 teaspoon of the salt. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Step 2: In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
Step 3: Drizzle 2-3 tablespoons of the buttermilk marinade into the flour mixture and toss with a fork to create small crumbles.
Step 4: One at a time, remove a chicken tender from the buttermilk, let the excess drip off, and coat it thoroughly in the flour mixture, pressing down to adhere. Place the coated chicken on a wire rack.
Step 5: Heat 1 inch of oil in a large skillet to 350°F (175°C).
Step 6: Carefully fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Step 7: Remove the chicken and place on a clean wire rack to drain and rest for 5 minutes before serving.

Notes

For extra crunch, let the breaded chicken rest for 10 minutes before frying to allow the coating to set.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Dishes & Sides
• Cuisine: American

Nutrition

• Serving Size: 3 Tenders
• Calories: 350 kcal
• Sugar: 2g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 75mg