I love this recipe because it delivers restaurant-quality chicken tenders with simple pantry ingredients. The buttermilk marinade helps keep the chicken moist and flavorful, while the double-dredging technique creates an extra crispy coating. I also appreciate how quickly they come together, making them perfect for busy weeknights or last-minute 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 (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 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 or heavy-bottomed pan and heat it to 350°F (175°C).
I remove each chicken tender from the buttermilk mixture and dredge it in the seasoned flour.
For an extra crispy coating, I dip the chicken back into the buttermilk mixture and then coat it in the flour mixture once more.
I place the coated tenders on a wire rack while finishing the remaining pieces.
I carefully fry the tenders in batches, cooking them for 3 to 4 minutes per side until golden brown and fully cooked.
I verify that the internal temperature reaches 165°F (74°C).
I transfer the cooked tenders to a clean wire rack to drain and stay crispy.
I serve them hot with my favorite dipping sauces and side dishes.
Servings and Timing
Servings: 4
Preparation Time: 15 minutes
Marinating Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
I add extra cayenne pepper when I want a spicier version.
I sometimes mix grated Parmesan cheese into the flour coating for additional flavor.
For a Southern-style twist, I add a pinch of dried thyme and oregano.
I occasionally use panko breadcrumbs after dredging for an even crunchier texture.
I like serving the tenders tossed in buffalo sauce, honey garlic sauce, or barbecue sauce.
Storage/Reheating
I store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
For longer storage, I freeze the cooked tenders in a freezer-safe container for up to 3 months.
To reheat, I place them in a 375°F (190°C) oven or air fryer for 5 to 8 minutes until hot and crispy. I avoid microwaving whenever possible because it can soften the crispy coating.
FAQs
What makes chicken tenders extra crispy?
I use cornstarch in the flour mixture and double-dredge the chicken, which helps create a thicker, crunchier coating.
Can I make these chicken tenders ahead of time?
Yes, I can bread the chicken a few hours ahead and keep it refrigerated until ready to fry.
What oil is best for frying chicken tenders?
I prefer neutral oils with a high smoke point, such as canola oil or peanut oil.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) using a meat thermometer.
Can I air fry these chicken tenders instead?
Yes, I can cook them in an air fryer at 400°F (200°C) for about 10–12 minutes, flipping halfway through, although the texture may be slightly different from deep frying.
Conclusion
These Crispy Fried Chicken Tenders are everything I want in a homemade fried chicken recipe—crispy, juicy, flavorful, and incredibly satisfying. I love how the seasoned coating delivers a perfect crunch while the chicken stays tender and moist inside. Whether I serve them as a main course, party snack, or family favorite dinner, these chicken tenders are always a guaranteed hit.
These crispy fried chicken tenders are golden, crunchy, and packed with flavor. An easy homemade comfort food recipe perfect for lunch, dinner, or game day.
Author:Emma
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 pounds chicken tenders
1 cup buttermilk
1 large egg
1½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1¼ teaspoons kosher salt, divided
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
½ teaspoon 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 the kosher salt.
Add the chicken tenders to the mixture and 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 dried oregano.
Pour the oil into a deep skillet or heavy-bottomed pan and heat to 350°F (175°C).
Remove each chicken tender from the marinade and dredge it in the flour mixture.
Dip the coated tender back into the buttermilk mixture, then coat it again in the flour mixture for an extra crispy crust.
Place the coated tenders on a wire rack while preparing the remaining pieces.
Fry the chicken 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 maintain crispiness.
Serve immediately with your favorite dipping sauces and side dishes.
Notes
The double-dredging technique creates an extra crunchy coating.
Cornstarch helps achieve a lighter, crispier texture.
Maintain the oil temperature at 350°F for even cooking and maximum crispiness.
Avoid placing fried chicken on paper towels, as steam can soften the crust.
For extra spice, increase the cayenne pepper to ½ teaspoon.
Leftovers can be reheated in an air fryer or oven to restore crispiness.
