Crispy Fried Chicken Tenders: Crunchy, Juicy, 30 Minutes

Chicken tenders aren’t just for kids. These are for everyone.

Buttermilk brine keeps them juicy. Double dredge makes them extra craggy. Fried until golden. 30 minutes. Skip the drive-thru. Make these instead.

Ingredients

Serves 4.

• 1.5 lbs chicken tenders (or chicken breasts sliced into strips)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional)
• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne (optional)
• Oil for frying (vegetable or canola)

For serving: Ranch, honey mustard, or BBQ sauce

Step-by-Step Instructions

Step 1: Brine the Chicken

1. Mix buttermilk and hot sauce in a bowl. Add chicken tenders.
2. Brine for 15 minutes (or up to 4 hours in fridge).

Step 2: Make the Breading

1. In a separate bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, pepper, and cayenne.

Step 3: Dredge the Chicken

1. Remove chicken from buttermilk, letting excess drip off.
2. Coat in flour mixture. Dip back in buttermilk. Coat again in flour (double dredge = extra crispy).
3. Place on a wire rack while oil heats.

Step 4: Heat Oil and Fry

1. Heat 1 inch of oil in a deep skillet to 350°F (175°C).
2. Fry tenders in batches, 3-4 minutes per side, until golden brown and cooked through (165°F internal).
3. Drain on paper towels or wire rack.

Step 5: Serve

1. Sprinkle with salt. Serve immediately with your favorite dipping sauce.

Summary

Prep Time: 15 minutes | Cook Time: 8-10 minutes | Total Time: 25-30 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Best Fresh:

Tenders are crispiest straight from the fryer.

Reheat:

Air fryer at 375°F for 5-6 minutes. Oven at 400°F for 10 minutes. Never microwave.

Freezer Friendly:

Freeze cooked tenders for 2 months. Reheat from frozen in air fryer or oven.

Pro Tip:

Let breaded tenders rest 5 minutes before frying. Helps coating stick better.