Crispy Fried Chicken Tenders (Print)

Tender chicken marinated in buttermilk and fried in a seasoned crispy coating with a golden finish.

# Components:

→ 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)
12 - 1 tsp baking powder

→ Frying

13 - 2 cups vegetable oil

# Directions:

01 - Whisk together buttermilk, salt, black pepper, garlic powder, and onion powder in a large bowl. Add chicken tenders and toss to coat. Cover and refrigerate for at least 1 hour.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish, mixing thoroughly.
03 - Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each tender in the flour mixture, pressing gently to adhere.
05 - Fry chicken in batches, avoiding overcrowding, for 4 to 5 minutes per side until golden and internal temperature reaches 165°F.
06 - Transfer cooked tenders to paper towels and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy while the flour crust shatters when you bite down.
  • They're ready faster than takeout and taste infinitely better than anything in a frozen box.
  • You can make a big batch and have leftovers that reheat beautifully for lunch the next day.
02 -
  • Letting excess marinade drip off is crucial—too much liquid and your coating won't crisp properly, which I learned the hard way when I made these for the first time.
  • Double-dipping (buttermilk again, then flour again) creates an almost irresistible extra-crunchy shell that people will absolutely lose their minds over.
03 -
  • Never skip the marinade time; the buttermilk transforms ordinary chicken into something tender and flavorful that frying alone can't achieve.
  • Use a thermometer for the oil temperature—this single step is the difference between consistently perfect results and occasional disappointment.
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