Save to Pinterest The first time I made these tenders, my kitchen smelled like a state fair and my roommate wandered in with dreamy eyes asking what restaurant Id ordered from. The crispy crunch when you bite through that seasoned exterior is something special—it hits you before you even really taste the chicken.
Last summer my nephew was visiting and I made a batch of these on a rainy Tuesday. He literally stopped mid conversation after his first bite, eyes wide, and said these were better than the fast food place his parents never let him visit. Kids have no filter.
Ingredients
- Chicken tenders: Fresh tenders work best here, but you can also slice chicken breasts into strips if thats what you have
- Buttermilk: The acidity tenderizes the meat and creates the best flavor base—regular milk with a splash of vinegar works in a pinch
- Garlic and onion powder: These build flavor in the marinade, so dont skip them
- All-purpose flour: Creates that classic crispy coating we all want
- Paprika: Adds beautiful color and a subtle earthy flavor
- Baking powder: This is the secret ingredient for extra crunch and bubble texture
- Cayenne pepper: Totally optional if youre cooking for kids or sensitive palates
- Vegetable oil: Canola or peanut oil also work beautifully
Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, pepper, garlic powder and onion powder until combined, then add chicken and toss until every piece is coated. Cover the bowl and let it sit in the fridge for at least an hour—the longer it marinates, the more tender and flavorful the meat becomes.
- Prepare the coating:
- In a shallow dish, mix flour with paprika, salt, black pepper, cayenne and baking powder until everything is evenly distributed.
- Heat the oil:
- Pour oil into a deep skillet or Dutch oven and bring it to 175°C (350°F) over medium-high heat—you want it hot enough that a tiny flour piece sizzles immediately.
- Coat the chicken:
- Lift each tender from the marinade, let excess drip off, then press firmly into the flour mixture until thoroughly coated on all sides.
- Fry to perfection:
- Carefully place chicken in hot oil in batches, cooking 4 to 5 minutes per side until deep golden brown and the internal temperature reaches 75°C (165°F).
- Rest and serve:
- Transfer cooked tenders to paper towels and let them rest for 2 minutes—this helps the crust set and keeps them extra crispy.
Save to Pinterest My daughter now requests these for her birthday dinner every year instead of cake. Some traditions just make sense.
Making Them Extra Crispy
The double-dip technique creates next-level crunch. After your first flour coating, briefly dip the tenders back into the buttermilk marinade, then press them into the flour mixture again. This second layer makes such a difference—honestly its how I make them now whenever I have time.
Temperature Matters
Getting your oil to the right temperature is everything. Too cold and the chicken absorbs oil, turning heavy and greasy. Too hot and the outside burns before the inside cooks. An inexpensive kitchen thermometer takes all the guesswork out of it.
Serving Ideas
These tenders are ridiculously versatile and somehow work for everything from quick weeknight dinners to feeding a crowd on game day. Kids and adults both get excited when they see them coming.
- Honey mustard is the classic pairing for a reason
- Ranch dressing never fails to please a crowd
- Lemon wedges add brightness that cuts through the richness
Save to Pinterest Hope these bring as much joy to your table as they have to mine over the years.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken tenders for at least 1 hour in the refrigerator. For the best flavor and tenderness, you can marinate them overnight up to 24 hours.
- → What oil temperature is best for frying?
Heat your oil to 175°C (350°F) for optimal results. This temperature ensures the coating becomes crispy while the chicken cooks through without burning.
- → Can I make these chicken tenders ahead of time?
You can marinate the chicken up to 24 hours in advance. Once fried, they're best served immediately while crispy. Leftovers can be reheated in an oven at 200°C (400°F) for about 10 minutes to restore crispiness.
- → What's the purpose of baking powder in the coating?
Baking powder creates tiny bubbles in the coating, making it lighter and crispier when fried. It helps achieve that extra crunch that makes these tenders irresistible.
- → Can I bake these instead of frying?
Yes, for a lighter version, place coated tenders on a baking sheet and spray with oil. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. The texture will be less crispy than fried.