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
- Mix buttermilk and hot sauce in a bowl. Add chicken tenders.
- Brine for 15 minutes (or up to 4 hours in fridge).
Step 2: Make the Breading
- In a separate bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, pepper, and cayenne.
Step 3: Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Coat in flour mixture. Dip back in buttermilk. Coat again in flour (double dredge = extra crispy).
- Place on a wire rack while oil heats.
Step 4: Heat Oil and Fry
- Heat 1 inch of oil in a deep skillet to 350°F (175°C).
- Fry tenders in batches, 3-4 minutes per side, until golden brown and cooked through (165°F internal).
- Drain on paper towels or wire rack.
Step 5: Serve
- 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.
