I enjoy this recipe because it is quick, simple, and delivers restaurant-quality results at home. The double-dredging technique creates an extra crispy coating, and the blend of spices adds plenty of flavor without overwhelming the chicken. I can easily customize the seasoning level, making these tenders perfect for family dinners, game days, or casual gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lb chicken tenders
1 cup buttermilk
1 large egg
1½ cups all-purpose flour
¼ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1¼ tsp kosher salt, divided
½ tsp black pepper
About 3 cups neutral oil, such as canola or peanut oil
¼ tsp cayenne pepper (optional, for heat)
½ tsp dried oregano (optional, for herby flavor)
Directions
I whisk together the buttermilk, egg, and ¼ teaspoon of the kosher salt in a large bowl.
I add the chicken tenders to the mixture and let them marinate for 15 minutes.
In a shallow bowl, I combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, remaining salt, black pepper, cayenne pepper, and oregano.
I pour the oil into a deep skillet and heat it to 350°F (175°C).
I remove each chicken tender from the marinade and coat it in the flour mixture.
I dip the coated tender back into the buttermilk mixture and then coat it again in the flour mixture for extra crispiness.
I place the breaded tenders on a wire rack while I finish coating the remaining pieces.
I carefully fry the tenders in batches for 3–4 minutes per side until golden brown and cooked through.
I check that the internal temperature reaches 165°F (74°C).
I transfer the cooked tenders to a clean wire rack and allow them to rest briefly before serving.
I serve them hot with my favorite dipping sauces and side dishes.
Servings and Timing
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
I sometimes add extra cayenne pepper when I want a spicier version. For a savory herb flavor, I increase the oregano and add a little dried thyme. If I prefer a richer seasoning blend, I mix in a pinch of chili powder or Cajun seasoning. I also enjoy serving these tenders tossed in buffalo sauce, honey garlic sauce, or a sweet and spicy glaze.
Storage/Reheating
I store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a freezer-safe container for up to 2 months.
To reheat, I place them in a 375°F (190°C) oven or air fryer for 5–8 minutes until hot and crispy. I avoid microwaving when possible because it can soften the coating. If I do use a microwave, I reheat them briefly and finish them in a skillet or air fryer for better texture.
FAQs
Can I use chicken breasts instead of chicken tenders?
Yes, I can slice boneless chicken breasts into strips and use them exactly as I would chicken tenders.
Why does the recipe use cornstarch in the coating?
I use cornstarch because it helps create a lighter, crispier crust that stays crunchy after frying.
How do I know when the chicken is fully cooked?
I check the internal temperature with a meat thermometer and make sure it reaches 165°F (74°C).
Can I prepare the tenders ahead of time?
Yes, I can bread the chicken a few hours in advance and keep it refrigerated until I am ready to fry.
What sauces pair well with these chicken tenders?
I enjoy serving them with ranch dressing, honey mustard, barbecue sauce, buffalo sauce, garlic aioli, or spicy mayo.
Conclusion
I keep coming back to these crispy fried chicken tenders because they are easy to make, incredibly crunchy, and packed with flavor. The buttermilk marinade keeps the chicken juicy while the seasoned double coating creates a satisfying crunch in every bite. Whether I serve them as a main dish, party snack, or family favorite, they always disappear quickly from the table.
Golden, crunchy, and packed with flavor, these Crispy Fried Chicken Tenders are juicy on the inside and perfectly crispy on the outside. A quick family favorite for lunch or dinner.
Author:Sarah
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Deep Frying
Cuisine:American
Ingredients
1½ lb chicken tenders
1 cup buttermilk
1 large egg
1½ cups all-purpose flour
¼ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1¼ tsp kosher salt, divided
½ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)
½ tsp dried oregano (optional, for extra flavor)
About 3 cups neutral oil (canola or peanut oil), for frying
Instructions
In a medium bowl, whisk together the buttermilk, egg, and ¼ teaspoon of kosher salt.
Add the chicken tenders and toss to coat. Let marinate for 15 minutes.
In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, remaining salt, black pepper, cayenne pepper, and oregano.
Pour the oil into a deep skillet or heavy-bottomed pan and heat to 350°F (175°C).
Remove a chicken tender from the marinade and dredge it in the flour mixture.
Dip it back into the buttermilk mixture, then coat again in the flour mixture for an extra crispy crust.
Place coated tenders on a wire rack while preparing the remaining chicken.
Carefully fry the chicken tenders in batches, avoiding overcrowding the pan.
Cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked tenders to a clean wire rack to drain and remain crispy.
Serve immediately with your favorite dipping sauces and side dishes.
Notes
Double dredging creates an extra crunchy coating.
Use a thermometer to maintain the oil temperature at 350°F for the crispiest results.
Avoid overcrowding the skillet, which can lower the oil temperature and make the coating greasy.
For a spicier version, increase the cayenne pepper to ½ teaspoon.
Chicken tenders can be served with ranch dressing, honey mustard, barbecue sauce, or buffalo sauce.
