Description
These Crispy Hand-Breaded Fried Chicken Tenders deliver a juicy and flavorful bite thanks to a tenderizing buttermilk marinade, a seasoned flour coating, and a double-dredge method that ensures an extra crunchy crust. Perfectly fried at 350°F to golden perfection, these tenders stay crispy and juicy, making a fantastic meal or snack served with a variety of dipping sauces.
Ingredients
Scale
Chicken
- 1 ½ lbs chicken tenders (or sliced chicken breasts)
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
Seasoned Flour Coating
- 1 ½ cups all-purpose flour
- 2 tbsp cornstarch (for extra crispiness)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For Frying
- Vegetable oil or peanut oil (about 2–3 cups for shallow frying)
Instructions
- Marinate: In a bowl, combine the chicken tenders with buttermilk, salt, and black pepper. Cover and let the chicken marinate for at least 15–30 minutes. For best flavor and tenderness, marinate overnight in the refrigerator.
- Prepare Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined.
- Dredge (Double-Coat for Extra Crunch): Remove each piece of chicken from the buttermilk, allowing excess to drip off. Thoroughly dredge the chicken in the seasoned flour mixture, pressing firmly to adhere a good coating. Briefly dip the coated chicken back into the buttermilk, then dredge again in the flour mixture, pressing to create a craggy, thick crust. Let the coated tenders rest on a tray for 5–10 minutes to help the crust fully adhere before frying.
- Fry: Heat 2–3 cups of vegetable or peanut oil in a deep skillet to 350°F (175°C). Fry the chicken tenders in batches, taking care not to overcrowd the pan to maintain the oil temperature. Cook each side for about 3–4 minutes until golden brown and the internal temperature reaches 165°F. Use a slotted spoon or tongs to transfer the fried tenders to a wire rack to drain excess oil and maintain crispiness.
- Serve: Serve the hot crispy chicken tenders with your favorite dipping sauces such as honey mustard, ranch dressing, BBQ sauce, spicy mayo, or lemon wedges for added brightness.
Notes
- For extra crispy tenders, add 1–2 tablespoons of buttermilk to the flour mixture and lightly mix to create clumps before dredging.
- Maintain oil temperature between 340–360°F for evenly cooked, crispy tenders.
- Use a thermometer to monitor oil temperature for best frying results.
- To make it lighter, air fry the tenders at 400°F for 10–12 minutes after spraying generously with oil, or bake at 425°F for 18–20 minutes on a wire rack set over a baking sheet.
- Let tenders rest on a wire rack after frying instead of paper towels to keep them crispy.
