Name: Crispy Fried Chicken Tenders Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1.1 lbs chicken tenders; 1 cup buttermilk; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 1/2 cups all-purpose flour; 1 1/2 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper (optional); 1 tsp baking powder; 2 cups vegetable oil

Introduction

Crispy fried chicken tenders are a beloved comfort food that deliver a satisfying crunch with every bite. Marinated in flavorful buttermilk and coated in a seasoned flour blend, these tenders come out juicy inside and perfectly crispy outside. They’re quick to make and perfect for a snack or meal.

A white bowl holds several pieces of crispy, golden brown fried chicken strips, each coated with a crumbly, textured breading that has dark specks of seasoning scattered throughout. The chicken pieces vary in size and shape, stacked loosely to show their rough and crunchy edges. Small crumbs have fallen into the bowl, enhancing the sense of a crunchy exterior. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 lbs chicken tenders

1 cup buttermilk

1 tsp salt (for marinade)

1/2 tsp black pepper (for marinade)

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 cups all-purpose flour

1 1/2 tsp paprika

1 tsp salt (for coating)

1/2 tsp black pepper (for coating)

1/2 tsp cayenne pepper (optional)

1 tsp baking powder

2 cups vegetable oil (for frying)

Instructions

Step 1: In a large bowl, whisk together the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken tenders and toss to coat thoroughly. Cover and refrigerate for at least 1 hour to marinate.

Step 2: In a shallow dish, combine the flour, paprika, salt, black pepper, cayenne pepper (if using), and baking powder. Mix well to evenly distribute the spices.

Step 3: Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Step 4: Remove the chicken tenders from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing gently to help the coating stick well.

Step 5: Fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook for 4 to 5 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Transfer the fried tenders to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving.

Tips & Variations

For extra crunch, double dredge the chicken by dipping the coated tenders back into the buttermilk and then again in the flour mixture before frying.

Adjust the cayenne pepper to control the heat level or omit it if you prefer a milder flavor.

Use a thermometer to maintain consistent oil temperature, which prevents greasy or undercooked tenders.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk lacks the acidity that tenderizes the chicken. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, then use it as a substitute.

How do I know when the chicken tenders are fully cooked?

The best way is to use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The tenders should also be golden brown and have no pink inside when sliced.