Crispy Fried Chicken Tenders (Printable)

Buttermilk-marinated chicken tenders with a perfectly seasoned flour crust, fried until golden and crispy.

# What You Need:

→ Chicken & Marinade

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

→ Coating

07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 teaspoons paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper, optional
12 - 1 teaspoon 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 and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for optimal flavor development.
02 - In a shallow dish, combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder. Stir until ingredients are uniformly distributed.
03 - Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F, monitored with a cooking thermometer.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each tender thoroughly in the flour mixture, pressing gently to ensure the coating adheres properly.
05 - Carefully place chicken tenders in hot oil in batches, avoiding overcrowding the pan. Fry for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F.
06 - Transfer fried chicken to a paper towel-lined plate. Allow to rest for 2 minutes before serving to enhance crispness and juiciness.

# Expert Suggestions:

01 -
  • The buttermilk marinade keeps the chicken so tender you barely need a knife.
  • That hint of cayenne wakes up the whole crust without making it spicy.
  • They taste like the best diner chicken but come together in your own kitchen with everyday ingredients.
02 -
  • Do not skip the marinating step, even 30 minutes makes a difference but a full hour transforms the texture completely.
  • If your oil isn't hot enough the crust will absorb grease and turn soggy instead of crisp.
  • Crowding the pan drops the oil temperature fast, which means uneven cooking and pale, limp coating.
03 -
  • Season your flour generously, underseasoned coating means bland chicken no matter how good the marinade is.
  • Let the oil come back to temperature between batches, rushing leads to greasy, undercooked results.
  • Use a splatter screen if you have one, it keeps your stovetop clean and still lets steam escape so the crust stays crisp.
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