Crispy Fried Chicken Tenders (Printable)

Juicy chicken strips marinated in buttermilk, coated with spices, and fried until golden and crisp.

# What You'll 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)
12 - 1 tsp baking powder

→ Frying

13 - 2 cups vegetable oil

# Method:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders and toss to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight for enhanced flavor.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a shallow dish. Stir until well blended.
03 - Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
04 - Remove chicken tenders from marinade and allow excess to drip off. Coat each tender in the flour mixture, pressing gently to ensure adhesion.
05 - Fry chicken tenders in batches without overcrowding for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
06 - Transfer fried tenders to a plate lined with paper towels to drain excess oil. Let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk soak isn't just for flavor; it's the secret to meat so tender it practically melts.
  • That paprika-flecked crust stays crisp even as it cools, which means leftovers are actually better than you'd expect.
  • Four ingredients in the coating keep things simple, so you're not hunting through your spice rack for something obscure.
02 -
  • Don't skip the marinating time—I learned this the hard way when I tried to rush it once and ended up with chicken that was technically cooked but lacked that juicy, tender quality that makes these special.
  • Oil temperature is everything; use a thermometer rather than guessing by feel, because even 10 degrees off changes whether you get crispy perfection or a greasy disappointment.
  • The double-dip method (buttermilk again, then flour again) sounds fussy, but it creates layers of crust that stay crisp far longer and taste genuinely restaurant-quality.
03 -
  • If your oil starts to smoke or darken after several batches, strain out the loose flour bits with a fine-mesh sieve and top up with fresh oil; old crumbs burn and bitter flavors develop.
  • Let the oil return to temperature between batches rather than rushing—it makes the difference between consistently crispy chicken and a mixed bag of results.
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