Crispy Fried Chicken Tenders (Printable version)

Juicy buttermilk-marinated chicken tenders with a perfectly seasoned, golden-crisp coating—ready in under two hours.

# What You Need:

→ Chicken & Marinade

01 - 1.1 lbs chicken tenders
02 - 1 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder

→ Coating

07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 tsp paprika
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp cayenne pepper (optional, for heat)
12 - 1 tsp baking powder

→ Frying

13 - 2 cups vegetable oil, for frying

# How to Make It:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour (up to overnight for best flavor).
02 - In a shallow dish, mix flour, paprika, salt, black pepper, cayenne pepper, and baking powder.
03 - Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere.
05 - Carefully fry the chicken tenders in batches (do not overcrowd the pan) for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
06 - Transfer to a paper towel-lined plate. Let rest 2 minutes before serving.

# Expert Advice:

01 -
  • They're juicy on the inside with a shattering crust that stays crisp even after cooling, which means they're perfect for meal prep or feeding a crowd.
  • The buttermilk marinade does the heavy lifting—tender chicken practically cooks itself once you've given it time to soak.
  • One hour from fridge to table means you can pull this together on a weeknight without the stress.
02 -
  • If your oil temperature drops even slightly when you add the chicken, your coating will absorb oil instead of crisping—keep that thermometer close and add chicken gradually to maintain heat.
  • The double-dip method (buttermilk, then flour, then buttermilk again, then flour one more time) sounds excessive until you taste how ridiculously crispy it becomes.
03 -
  • Pound your chicken tenders to even thickness before marinating so they cook at the same rate and no piece is overdone while another is still raw.
  • If you can't find buttermilk, make a substitute by mixing milk with lemon juice or vinegar and letting it sit for five minutes—it works nearly as well and saves a special trip.
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