Name: Fried Chicken Tenders
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Ingredients: 1 1/2 lb 680 g chicken tenders or boneless chicken breasts cut into strips; 1 cup buttermilk; 1 large egg; 1 tsp hot sauce (optional); 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 tbsp baking powder; 1 1/2 tsp kosher salt (divided); 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (optional); Vegetable oil or peanut oil for frying

Golden, crunchy on the outside and tender and juicy inside, fried chicken tenders are the comfort-food favorite that works for weeknight dinners, snacks, and party platters. This version uses a flavorful but simple marinade and a double-dredge for extra crispiness — perfect for dunking in your favorite sauce or serving with fries and a salad.

Ingredients

1 1/2 lb (680 g) chicken tenders or boneless chicken breasts cut into strips
1 cup buttermilk
1 large egg
1 tsp hot sauce (optional)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tbsp baking powder
1 1/2 tsp kosher salt, divided
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (or regular paprika)
1/2 tsp cayenne pepper (optional)
Vegetable oil or peanut oil for frying (enough for 2–3 inches in the pan)
Lemon wedges and chopped parsley for garnish (optional)

Servings and Cooking Time

Makes: 4 servings (about 4–6 tenders per person depending on size). Preparation time: 20 minutes (plus 30–60 minutes marinating). Cooking time: 12–16 minutes (frying in batches).

Nutritional Value

The following is approximate nutritional information for one serving (about 4 tenders ≈ 250 g):

Serving size: 1 serving (≈ 250 g)
Calories: 520 kcal
Protein: 35 g
Fat: 28 g
Carbohydrates: 34 g
Fiber: 1.5 g
Sodium: 980 mg

These values are approximate and calculated for one person (one serving).

Step-by-Step Cooking Process

Pat chicken tenders dry with paper towels, trimming any excess fat so pieces are even-sized.
Whisk together buttermilk, egg and hot sauce in a bowl; add 1/2 tsp salt and black pepper.
Submerge tenders in the buttermilk mixture, cover and refrigerate 30–60 minutes to tenderize.
In a shallow dish, combine flour, cornstarch, baking powder, remaining salt, garlic and onion powders, paprika and cayenne.
Remove one piece at a time from the marinade, let excess drip off but keep it wet for adhesion.
Dredge the tender in the flour mix, pressing firmly so the coating adheres; shake off excess.
Optionally dip the dredged tender back into the buttermilk and coat a second time in the flour mix for extra crunch.
Heat oil in a heavy skillet or Dutch oven to 350°F (175°C); use a thermometer for accuracy.
Fry tenders in batches without overcrowding, about 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).
Transfer to a wire rack over a baking sheet to drain; season immediately with a pinch of salt.
Keep finished tenders warm in a 200°F (95°C) oven while frying remaining batches.
Rest 2–3 minutes, garnish with parsley and serve with sauces like honey mustard or ranch.

Alternative Ingredients

You can substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar per cup. Use panko breadcrumbs mixed with flour for an extra flaky crust. Swap chicken for turkey strips or firm white fish for variation; use olive oil spray for lighter frying methods.

Serving and Pairings

Serve fried chicken tenders with fries, coleslaw, potato salad, or a crisp green salad. Popular dipping options include honey mustard, BBQ sauce, ranch, and spicy sriracha mayo. They also work well in sandwiches or wraps alongside pickles and slaw.

Storage and Reheating

Store cooled tenders in an airtight container in the fridge for up to 3 days. To reheat and retain crispness, bake on a wire rack at 375°F (190°C) for 8–10 minutes or until warmed through. Tenders can be frozen (flash-freeze on a tray, then bag) for up to 2 months; reheat from frozen at 400°F (200°C) for 12–15 minutes.

Cooking Mistakes

Overcrowding the pan — lowers oil temperature and causes soggy coating.
Not using a thermometer — can lead to undercooked or overcooked chicken.
Skipping the rest on a rack — leaves tenders sitting in oil and losing crispness.
Insufficient seasoning in the flour — bland crust even if chicken is seasoned.
Using oil that is too hot — exterior burns before the interior is cooked.
Dry chicken pieces — trimming and brining/marinating helps retain juiciness.

Helpful Tips

Keep oil temperature steady around 350°F (175°C) for even frying.
Use a combination of flour and cornstarch for extra crispiness.
Double-dredge for a thicker, crunchier crust — press the coating firmly.
Dry tenders lightly after marinating so the coating adheres well.
Maintain an oven set to low heat to keep finished batches crisp while frying others.

FAQs

How do I make the coating extra crispy?

Use a blend of all-purpose flour and cornstarch, add a small amount of baking powder, and double-dredge: flour, back into the wet mixture, then flour again. Fry at a steady 350°F (175°C) and drain on a wire rack to keep the crust crisp.

Can I bake chicken tenders instead of frying?

Yes — coat tenders as instructed, place on a wire rack over a baking sheet, spray with oil and bake at 425°F (220°C) for 12–18 minutes, turning once. Baking yields a lighter crust but won’t be as deeply golden as deep-frying.

How do I know when the tenders are cooked through?

The safest method is an instant-read thermometer: cooked tenders should reach 165°F (74°C) internal temperature. Alternatively, cut one open — juices should run clear and meat should be opaque without pink.

What dipping sauces go best with fried chicken tenders?

Classic choices are honey mustard, ranch, BBQ sauce and spicy mayo. Sweet and tangy sauces like buffalo or sweet chili also pair well. Offer a few sauces to suit different tastes.

Can I make the recipe spicy without overpowering the chicken?

Add cayenne or hot paprika to the flour mix and a dash of hot sauce to the buttermilk marinade for balanced heat. Taste and adjust spice amounts, and provide milder dipping sauces to temper the heat if needed.

How long can I marinate the tenders in buttermilk?

Marinate for 30 minutes to 4 hours for best texture and flavor. Up to 8 hours is acceptable for thicker pieces, but avoid much longer to prevent the meat from getting overly soft in texture.

Is it better to use tenders or sliced chicken breast?

Chicken tenders are naturally uniform and cook evenly. Sliced chicken breast works fine if cut into even strips; slightly thicker pieces may need longer cooking time but both produce excellent results when prepared correctly.

Conclusion

Fried chicken tenders are an easy, crowd-pleasing dish that’s crunchy on the outside and juicy inside. With a simple marinade, a crisp double-dredge and careful frying, you can recreate restaurant-quality tenders at home — perfect for family dinners, parties, or a comforting snack.