Crispy fried chicken tenders should have a deeply seasoned, craggy crust and a juicy center. This version uses a short buttermilk marinade, a flour-and-cornstarch coating, and controlled 350°F (175°C) frying oil to deliver both.
Chicken tenderloins cook quickly, so preparation matters more than a long ingredient list. Marinate for at least 30 minutes, create small clumps in the breading, and fry in uncrowded batches. The recipe makes four servings in about 35 minutes, plus any extended marinating time.
Why the coating stays crisp
Cornstarch reduces gluten formation and gives the flour mixture a brittle crunch. Drizzling 2–3 tablespoons of buttermilk marinade into the dry ingredients creates tiny crumbles that become the rough, crunchy surface. Press the coating firmly onto each tender, then let the breaded pieces rest on a rack for 10 minutes so it adheres.
Fry the chicken safely
- Marinate: Cover 1 pound chicken tenderloins with buttermilk, hot sauce, and salt; refrigerate for 30 minutes to 4 hours.
- Season: Mix flour and cornstarch with smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
- Coat: Let excess marinade drip away, then press each piece into the craggy flour mixture.
- Fry: Cook in 1 inch of 350°F oil for 3–4 minutes per side, working in batches.
Check the thickest piece with an instant-read thermometer; poultry is safe at 165°F (74°C). Move cooked tenders to a clean wire rack, not the rack that held raw chicken, and rest them for five minutes. A rack preserves the underside better than paper towels.
Temperature and serving tips
Use canola, vegetable, or peanut oil and monitor the temperature between batches. Oil that is too cool makes the crust greasy; oil that is too hot browns it before the chicken cooks. Serve with classic burger sauce, slaw, or a crisp salad. For a hands-off chicken dinner, try lemon herb chicken orzo.
FAQs
How do I make chicken tenders extra crispy?
The secret is adding a bit of cornstarch to your flour and drizzling a small amount of the buttermilk marinade into the dry mix to create ‘crags’ that fry up extra crunchy.
Can I use an air fryer for these chicken tenders?
Yes, spray the coated tenders generously with oil and air fry at 400u00b0F for about 10-12 minutes, flipping halfway through, until crispy.
What is the best oil for frying chicken?
High smoke point oils like vegetable, canola, or peanut oil are best for frying chicken tenders at the required 350u00b0F.
How long should I marinate the chicken?
At least 30 minutes is necessary to tenderize the meat, but 4 hours is the sweet spot for maximum flavor and juiciness.
Crispy Fried Chicken Tenders
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
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
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