These Crispy Fried Chicken Tenders are the kind of comfort food everyone gets excited about. Tender pieces of chicken are soaked in a flavorful buttermilk marinade, coated in a seasoned flour mixture, and fried until deeply golden and wonderfully crunchy.
The outside has plenty of crispy, craggy texture while the chicken inside stays juicy and tender. Served with a creamy dipping sauce, these homemade chicken tenders are perfect for a family dinner, game-day snack, or an easy weekend treat.
Flavor & Texture Highlights
The chicken is packed with savory flavor from garlic, paprika, black pepper, and a few simple seasonings. The buttermilk marinade helps tenderize the chicken while adding a subtle tang that balances the rich, crispy coating.
The seasoned flour creates those irresistible crunchy edges and golden flakes that make fried chicken so satisfying. Pair the tenders with a creamy honey mustard-style dipping sauce for a delicious combination of crispy, savory, creamy, and slightly sweet flavors.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make It Step by Step
- Expert Tips
- How to Store and Reheat It
- What to Serve With It
- Frequently Asked Questions
- Recipe Details
Why You’ll Love This Recipe
- Extra crispy: The seasoned flour coating creates a crunchy, golden crust.
- Juicy inside: A buttermilk marinade helps keep the chicken tender and flavorful.
- Family-friendly: Kids and adults alike love these homemade chicken tenders.
- Perfect for dipping: Serve them with honey mustard, ranch, barbecue sauce, or your favorite creamy dip.
- Better than takeout: Freshly fried chicken has an incredible texture and flavor that is hard to beat.
What You’ll Need to Make This Recipe
Chicken tenders or chicken breasts are the star of this recipe. If using chicken breasts, slice them into evenly sized strips so they cook at the same rate.
Buttermilk adds a mild tang and helps tenderize the chicken. It also gives the seasoned flour something to cling to, creating a thicker crust.
All-purpose flour forms the main crispy coating. Combining it with cornstarch helps create a lighter, crunchier texture.
Paprika, garlic powder, onion powder, black pepper, and salt give the coating its savory flavor and beautiful golden color.
Hot sauce is optional but adds a little extra flavor and gentle heat to the marinade without making the chicken overly spicy.
Vegetable or peanut oil is ideal for frying because it can handle the higher cooking temperature needed for a crisp crust.
The exact measurements are listed in the recipe card below.
How to Make Crispy Fried Chicken Tenders Step by Step
Step 1: Prepare the Chicken
If using chicken breasts, trim away any excess fat and slice the chicken into strips of similar size. Pat the chicken lightly with paper towels before placing it into the marinade.
Keeping the pieces similar in thickness helps them cook evenly without some pieces becoming dry while others are still undercooked.
Step 2: Make the Buttermilk Marinade
In a large bowl, whisk together the buttermilk, hot sauce if using, garlic powder, paprika, salt, and black pepper.
Add the chicken strips and toss well until every piece is coated. Cover and refrigerate for at least 30 minutes, or for several hours for even more flavor.
Step 3: Prepare the Crispy Coating
In a separate shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
Mix everything thoroughly so the seasonings are evenly distributed throughout the flour.
Step 4: Coat the Chicken
Remove one piece of chicken from the buttermilk and allow the excess marinade to drip off.
Dredge the chicken thoroughly in the seasoned flour, pressing the flour onto the surface. For an extra-crispy crust, dip the chicken back into the buttermilk and then into the flour mixture a second time.
Place the coated chicken on a clean plate or wire rack while you finish coating the remaining pieces.
Step 5: Heat the Oil
Pour about 1 1/2 to 2 inches of oil into a deep, heavy-bottomed skillet or Dutch oven. Heat the oil to approximately 350°F.
Use a kitchen thermometer if possible. Keeping the oil around the right temperature is important for getting a crispy coating without making the chicken greasy.
Step 6: Fry the Chicken
Carefully place a few coated chicken tenders into the hot oil, making sure not to overcrowd the pan.
Fry for about 4 to 6 minutes per side, depending on the thickness of the chicken, until the coating is deeply golden and the chicken is cooked through.
Work in batches if necessary. Adding too many pieces at once can lower the oil temperature and prevent the coating from becoming crisp.
Step 7: Drain the Chicken
Transfer the fried chicken to a wire rack set over a baking sheet or a plate lined with paper towels.
Season with a tiny pinch of salt while the chicken is still hot. Let it rest for a few minutes before serving.
Step 8: Make the Dipping Sauce
For a simple creamy dipping sauce, stir together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of paprika.
Taste and adjust the sweetness or tang to your liking. Serve the sauce alongside the hot chicken tenders.
Expert Tips
- Do not skip the marinade: Buttermilk helps keep the chicken tender and gives the coating something to cling to.
- Use cornstarch: A little cornstarch makes the coating noticeably lighter and crispier.
- Double coat for extra crunch: A second dip in buttermilk and seasoned flour creates more crispy ridges.
- Keep the oil temperature steady: Aim for around 350°F and allow the oil to return to temperature between batches.
- Do not overcrowd the pan: Frying too many tenders at once can make the coating soggy.
- Use a wire rack: Letting the chicken drain on a rack helps preserve the crisp crust on all sides.
- Check the chicken: The thickest part should reach 165°F for safe consumption.
- Add heat if you like: Cayenne pepper or extra hot sauce gives the chicken a spicy kick.
How to Store and Reheat It
Allow leftover chicken to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days.
For the crispiest results, reheat the chicken in a 400°F oven or air fryer until hot and crunchy again. Avoid microwaving when possible because it can soften the coating.
If using an air fryer, reheat the tenders at about 375°F for 4 to 7 minutes, depending on their size.
What to Serve With Crispy Fried Chicken Tenders
These chicken tenders are delicious with classic comfort-food sides or simple fresh salads.
- Crispy French fries
- Coleslaw
- Mashed potatoes
- Macaroni and cheese
- Roasted vegetables
- Green salad
- Corn on the cob
- Pickles
For dipping, try honey mustard, ranch dressing, barbecue sauce, spicy mayo, or a creamy garlic sauce. A few crunchy pickles on the side are also a perfect match for the rich fried chicken.
Frequently Asked Questions
Can I use chicken breasts instead of chicken tenders?
Yes. Boneless, skinless chicken breasts work perfectly. Simply slice them into strips of similar thickness before marinating.
How long should I marinate the chicken?
At least 30 minutes will work, but 2 to 8 hours gives the chicken more time to become flavorful and tender. Avoid leaving it in the marinade for excessively long periods because the texture can change.
Why isn’t my fried chicken crispy?
The most common reasons are oil that is not hot enough, overcrowding the pan, or allowing the cooked chicken to sit directly on a flat surface where steam can soften the crust. Keep the oil around 350°F and drain the chicken on a wire rack.
Can I make the chicken spicy?
Absolutely. Add cayenne pepper to the flour mixture and a little hot sauce to the buttermilk marinade. You can adjust the amount according to your preferred level of heat.
Can I make these chicken tenders in an air fryer?
Yes. Spray the coated chicken lightly with cooking spray and arrange it in a single layer in the air fryer basket. Cook at about 400°F for 10 to 14 minutes, turning halfway through, until golden and cooked through.
Can I bake the chicken instead of frying it?
Yes. Place the coated chicken on a greased wire rack over a baking sheet, spray lightly with oil, and bake at 425°F until golden and cooked through, turning once halfway through cooking.
What dipping sauce goes best with fried chicken?
Honey mustard is especially delicious because its sweet and tangy flavor balances the savory crust. Ranch, barbecue sauce, spicy mayo, and creamy garlic sauce are also excellent choices.
How do I know when the chicken is fully cooked?
The safest method is to check the thickest part of the chicken with an instant-read thermometer. It should reach 165°F.
Crispy Fried Chicken Tenders
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken tenders
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce, optional
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For Frying:
- Vegetable or peanut oil, as needed for frying
For the Creamy Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon paprika
Instructions
- Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, paprika, garlic powder, salt, and black pepper. Toss well to coat.
- Cover the bowl and refrigerate for at least 30 minutes or up to several hours.
- In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove a chicken tender from the buttermilk and allow the excess to drip off.
- Dredge the chicken thoroughly in the seasoned flour, pressing the coating onto the surface.
- For an extra-crispy crust, dip the coated chicken back into the buttermilk and then into the flour mixture a second time.
- Place the coated tenders on a clean plate or wire rack while you finish coating the remaining chicken.
- Heat 1 1/2 to 2 inches of oil in a deep skillet or Dutch oven to approximately 350°F.
- Carefully add several chicken tenders to the hot oil, making sure not to overcrowd the pan.
- Fry for about 4 to 6 minutes per side, depending on thickness, until golden brown and cooked through.
- Transfer the chicken to a wire rack or paper towel-lined plate. Allow it to drain for a few minutes.
- For the dipping sauce, combine mayonnaise, Dijon mustard, honey, lemon juice, and paprika in a small bowl. Stir until smooth.
- Serve the crispy chicken tenders hot with the creamy dipping sauce on the side.
Notes
For the crispiest chicken, keep the oil temperature close to 350°F and fry the tenders in small batches. Do not place freshly fried chicken directly on a flat plate for too long because trapped steam can soften the coating. A wire rack works best. For food safety, make sure the thickest part of the chicken reaches 165°F.
Final Thoughts
These Crispy Fried Chicken Tenders are everything you want in homemade fried chicken: juicy and tender in the center, golden and crunchy on the outside, and full of savory seasoning.
Serve them with a creamy honey mustard sauce, crispy fries, and a few pickles for an easy comfort-food meal that feels like a restaurant favorite right at home. Once you try this crunchy coating, it is a recipe you will want to make again and again.
