Golden, juicy, and perfectly seasoned, these crispy fried chicken tenders are everything I love in a classic comfort food. Marinated in tangy buttermilk and coated in a seasoned flour mix, each tender comes out with a crunchy crust and a juicy interior that’s hard to resist. This recipe hits all the right notes for a family favorite or a casual weeknight indulgence.
Why You’ll Love This Recipe
I love how simple and satisfying this recipe is. The buttermilk marinade makes the chicken incredibly tender and flavorful, while the seasoned flour gives it that perfect Southern-style crunch. It’s quick enough for weeknights but impressive enough for guests. Plus, it’s kid-approved and pairs with just about any side or dipping sauce I like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb chicken tenders
1 ½ cups all-purpose flour
2 cups buttermilk
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Oil for frying
Directions
I place the chicken tenders in a bowl and pour over the buttermilk, making sure they’re fully submerged. Then I cover and refrigerate for at least 1 hour—or overnight if I want extra tenderness.
In a separate bowl, I mix together the flour, paprika, garlic powder, salt, and pepper until well combined.
I take each tender out of the buttermilk, letting the excess drip off, then dredge it thoroughly in the seasoned flour. I press gently to make sure the coating sticks well.
Then I heat the oil in a deep skillet or fryer to 350°F (175°C).
I fry the tenders in batches for 5–6 minutes until golden brown and fully cooked inside.
Once done, I drain them on paper towels and serve hot with my favorite dipping sauces.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes (plus 1 hour marinating)
Cook Time: 15 minutes
Total Time: 25 minutes active
Calories: ~300 per tender
Variations
Spicy version: I like to add cayenne pepper to the flour mix or a few dashes of hot sauce to the buttermilk for a little kick.
Panko crust: For extra crunch, I sometimes mix panko breadcrumbs with the flour.
Herb twist: Adding dried herbs like thyme or oregano to the flour gives it a fragrant depth.
Gluten-free option: I use a gluten-free all-purpose flour blend to keep things celiac-friendly.
Oven-baked alternative: When I want a lighter version, I bake the tenders at 425°F for about 20–25 minutes, flipping halfway.
Storage/Reheating
To store leftovers, I place the tenders in an airtight container in the fridge for up to 3 days. For reheating, I use an oven or air fryer at 375°F for about 8–10 minutes to bring back the crispiness. I avoid the microwave—it softens the crust too much.
Related Recipes:
- Garlic Parmesan Chicken Tenders
- Air Fryer Honey Butter Garlic Chicken Tenders
- Crispy Baked Chicken Tenders
FAQs
How do I know when the chicken tenders are fully cooked?
I check that the internal temperature reaches 165°F (74°C) or cut one open to make sure there’s no pink in the center.
Can I marinate the chicken longer than overnight?
Yes, I can marinate up to 24 hours. After that, the texture may start to break down too much from the acidity.
What oil is best for frying these tenders?
I prefer oils with a high smoke point like canola, vegetable, or peanut oil—they fry evenly and don’t overpower the flavor.
Can I freeze the tenders after frying?
Yes, I let them cool completely, then freeze in a single layer before transferring to a bag or container. They reheat best in the oven or air fryer.
What dipping sauces go best with these?
I love serving them with ranch, honey mustard, BBQ sauce, or even a spicy sriracha mayo.
Conclusion
These crispy fried chicken tenders are everything I want in a comforting, flavorful meal—simple, crunchy, and delicious. Whether I’m making them for family dinner, a party snack, or just because, they always hit the spot. Once I try them, it’s hard to go back to store-bought!
📖 Recipe:
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Crispy Fried Chicken Tenders
- Total Time: 25 minutes active
- Yield: 4 servings
- Diet: Halal
Description
Golden, juicy, and perfectly seasoned, these crispy fried chicken tenders are marinated in tangy buttermilk and coated in a flavorful flour mix for a Southern-style crunch that’s hard to resist.
Ingredients
1 lb chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Oil for frying
Instructions
- Place the chicken tenders in a bowl and pour over the buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a separate bowl, mix together the flour, paprika, garlic powder, salt, and pepper until well combined.
- Remove each tender from the buttermilk, allowing the excess to drip off, and dredge in the seasoned flour. Press gently so the coating sticks.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry the tenders in batches for 5–6 minutes, or until golden brown and fully cooked inside.
- Drain on paper towels and serve hot with your favorite dipping sauces.
Notes
Add cayenne to the flour mix or hot sauce to the buttermilk for a spicy version.
Mix panko breadcrumbs with flour for extra crunch.
Use dried herbs like thyme or oregano in the flour for more flavor.
Substitute with gluten-free flour for a gluten-free option.
For a lighter version, bake at 425°F for 20–25 minutes, flipping halfway.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in an oven or air fryer at 375°F for 8–10 minutes to retain crispiness.
- Prep Time: 10 minutes (plus 1 hour marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 tender
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
