Introduction
These Crispy Fried Chicken Tenders are golden, crunchy, juicy, and packed with savory seasoning.
The chicken is soaked in buttermilk before being coated in a seasoned flour and cornstarch mixture.
The result is a beautifully crisp exterior with tender, flavorful chicken inside.
This easy fried chicken recipe is perfect for family dinners, game-day snacks, casual gatherings, or a satisfying homemade lunch.
Recipe Overview
| Detail | Information |
| Prep Time | 15 minutes |
| Marinating Time | 30 minutes |
| Cook Time | 15–20 minutes |
| Total Time | About 1 hour |
| Servings | 4 |
| Difficulty | Easy |
| Cooking Method | Deep Frying |
Why You’ll Love This Recipe
These homemade chicken tenders have an incredibly crunchy coating without requiring complicated ingredients.
The buttermilk marinade helps keep the chicken tender and flavorful.
Cornstarch is combined with flour to create a lighter, crispier coating that stays crunchy after frying.
The seasoning is simple enough for the whole family while still providing plenty of savory flavor.
Serve these tenders with your favorite dipping sauce, fries, salad, or roasted vegetables for a complete meal.
Ingredients
For the Chicken
| Ingredient | Amount |
| Chicken breast tenders | 1 lb / 450 g |
| Buttermilk | 1 cup |
| Vegetable oil | For frying |
For the Crispy Coating
| Ingredient | Amount |
| All-purpose flour | 1 cup |
| Cornstarch | ½ cup |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Optional Seasonings
| Ingredient | Amount |
| Cayenne pepper | ¼–½ teaspoon |
| Dried oregano | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Smoked paprika | ½ teaspoon |
Step-by-Step Instructions
Marinate the Chicken
Place the chicken tenders in a large bowl.
Pour the buttermilk over the chicken and gently toss to coat every piece.
Cover the bowl and refrigerate for at least 30 minutes.
For even more flavor, you can marinate the chicken for up to 4 hours.
Avoid leaving raw chicken in the marinade at room temperature.
Prepare the Crispy Coating
In a large shallow bowl, combine the flour and cornstarch.
Add the paprika, garlic powder, onion powder, salt, and black pepper.
Whisk everything together until evenly distributed.
For a spicier coating, add cayenne pepper.
Coat the Chicken
Remove a chicken tender from the buttermilk.
Allow excess marinade to drip off.
Place the tender into the seasoned flour mixture.
Press the flour firmly onto the chicken so the coating adheres well.
For an extra-crispy crust, dip the coated tender briefly back into the buttermilk and then coat it in the flour mixture a second time.
Place the coated chicken on a clean tray.
Repeat with the remaining tenders.
Heat the Oil
Pour approximately 2 inches of vegetable oil into a deep, heavy-bottomed skillet or pot.
Heat the oil over medium-high heat until it reaches approximately 175°C (350°F).
Use a cooking thermometer to monitor the temperature.
Keeping the oil at the correct temperature is essential for crispy chicken.
Fry the Chicken
Carefully place several coated chicken tenders into the hot oil.
Do not overcrowd the pan.
Fry in batches if necessary.
Cook the tenders for approximately 5–7 minutes, turning occasionally so they brown evenly.
The coating should become deep golden brown and crispy.
The chicken should reach an internal temperature of 74°C (165°F) at the thickest point.
Drain the Chicken
Using tongs or a slotted utensil, carefully remove the cooked chicken tenders from the oil.
Place them on a wire rack set over a baking sheet.
A wire rack allows excess oil to drain while keeping the bottom crispy.
You can also use paper towels, although the coating may become slightly softer where it touches the towels.
Allow the chicken to rest for a few minutes before serving.
Serve
Serve the crispy chicken tenders while they are hot.
Pair them with ranch dressing, honey mustard, barbecue sauce, spicy mayo, or your favorite dipping sauce.
Best Tips
Keep the chicken refrigerated while it marinates.
Do not overcrowd the frying pan because adding too much chicken can dramatically lower the oil temperature.
Use a thermometer whenever possible to maintain the oil around 175°C (350°F).
Cornstarch helps create a crispier and lighter coating.
Press the seasoned flour firmly onto the chicken to create a thicker crust.
For maximum crunch, use a double coating.
Drain the cooked tenders on a wire rack instead of stacking them.
Always check the internal temperature of the chicken to ensure it reaches 74°C (165°F).
Best Ingredient Options
Chicken: Chicken breast tenders are convenient, but you can slice boneless, skinless chicken breasts into strips.
Buttermilk: Traditional buttermilk provides excellent tenderness and flavor.
Flour: All-purpose flour creates a reliable crispy coating.
Cornstarch: This is the key ingredient for a lighter, crunchier crust.
Oil: Vegetable, canola, sunflower, or peanut oil can be used for frying, provided the oil is suitable for high-temperature cooking.
Seasoning: Smoked paprika can add a deeper flavor, while cayenne provides heat.
Recipe Variations
Spicy Crispy Chicken Tenders
Add cayenne pepper, chili powder, and a pinch of red pepper flakes to the flour mixture.
Garlic Parmesan Tenders
Add grated Parmesan cheese and extra garlic powder to the coating after frying.
Southern-Style Chicken Tenders
Add paprika, garlic powder, onion powder, black pepper, and a small amount of dried thyme to the breading.
Honey Garlic Chicken Tenders
Serve the crispy tenders with a homemade honey-garlic dipping sauce.
Buffalo Chicken Tenders
Toss the freshly fried chicken with your favorite buffalo-style sauce just before serving.
Extra-Crispy Double-Coated Tenders
Dip each tender in the flour mixture, then briefly into buttermilk again, followed by another layer of seasoned flour.
This creates a thicker, crunchier crust.
What to Serve With
Classic French fries are an excellent side for crispy chicken tenders.
For a lighter dinner, serve them with a fresh green salad or crunchy coleslaw.
Roasted potatoes, corn on the cob, or steamed vegetables also work beautifully.
For children, serve the tenders with fries, cucumber sticks, carrot sticks, and a mild dipping sauce.
Popular dipping sauces include ranch, honey mustard, barbecue sauce, ketchup, and creamy garlic sauce.
Make-Ahead Instructions
The chicken can be marinated several hours in advance.
You can also prepare the seasoned flour mixture ahead of time and keep it covered at room temperature until ready to use.
For the best crispy texture, coat and fry the chicken shortly before serving.
Fully fried tenders can be reheated, but freshly fried chicken will always have the crispiest coating.
Storage
Allow leftover chicken tenders to cool before storing.
Place them in an airtight container and refrigerate for up to 3–4 days.
Avoid stacking too many pieces together while they are still warm because trapped steam can soften the coating.
Reheating
The oven or air fryer provides the best results.
For the oven, preheat to 200°C (400°F).
Place the chicken tenders on a wire rack over a baking sheet and heat for approximately 10–15 minutes.
For an air fryer, heat at approximately 190°C (375°F) for several minutes until hot and crispy.
Avoid reheating in the microwave when possible because it can make the breading soft.
Freezing
Allow cooked chicken tenders to cool completely.
Arrange them in a single layer on a baking sheet and freeze until firm.
Transfer them to a freezer-safe container or bag.
Freeze for up to approximately 2 months for the best quality.
Reheat directly from frozen in an oven or air fryer until hot throughout.
Common Mistakes to Avoid
Starting with cold oil: The breading can absorb excessive oil and become greasy.
Using oil that is too hot: The coating may burn before the chicken is cooked.
Overcrowding the pan: Too many tenders at once can lower the oil temperature.
Skipping the cornstarch: Flour alone can still work, but cornstarch provides a noticeably crispier texture.
Not pressing on the coating: A loose coating can fall off during frying.
Using wet chicken: Excessive buttermilk should be allowed to drip off before dredging.
Not checking the temperature: Always ensure the chicken reaches 74°C (165°F) internally.
Draining directly in a pile: Stacking hot tenders traps steam and can soften the crust.
Nutrition Estimate
| Nutrient | Approx. Per Serving |
| Calories | 510 kcal |
| Protein | 35 g |
| Carbohydrates | 43 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Nutrition information is an estimate. Actual values depend on the amount of oil absorbed during frying, portion size, and ingredients used.
Frequently Asked Questions
How do I make chicken tenders extra crispy?
Use a combination of flour and cornstarch and consider double-coating the chicken.
Maintaining the frying oil around 175°C (350°F) is also important.
Can I use regular milk instead of buttermilk?
Yes. You can make a simple buttermilk substitute by adding approximately 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it stand for about 5–10 minutes.
How long should chicken tenders marinate?
At least 30 minutes works well.
For more flavor and tenderness, you can marinate them for several hours in the refrigerator.
Why is my chicken coating falling off?
The chicken may have been too wet when coated, or the flour was not pressed firmly onto the surface.
Allow excess buttermilk to drip off before dredging.
Can I bake these chicken tenders instead of frying?
Yes. For a baked version, arrange the coated tenders on a lightly greased baking sheet or wire rack.
Spray lightly with cooking oil and bake at approximately 220°C (425°F) until golden and the chicken reaches 74°C (165°F).
The texture will be different from deep-fried chicken but can still be delicious.
Can I make these chicken tenders in an air fryer?
Yes. Arrange the coated tenders in a single layer and lightly spray them with oil.
Air fry at approximately 190°C (375°F) until golden and cooked through, turning halfway.
What is the best oil for frying?
Vegetable, canola, sunflower, and peanut oils are commonly suitable for high-temperature frying.
Final Thoughts
These Crispy Fried Chicken Tenders are everything you want in homemade fried chicken: crunchy on the outside, juicy and tender inside, and packed with savory seasoning.
The combination of buttermilk, seasoned flour, and cornstarch creates a deliciously crisp coating.
For the best results, keep the oil temperature steady, fry in small batches, and always verify that the chicken reaches 74°C (165°F).
Serve these golden tenders with your favorite dipping sauces and sides for an easy family dinner everyone will love. 🍗✨