Crispy Fried Chicken Tenders (Print View)

Juicy chicken tenders marinated in buttermilk and fried crisp with a seasoned flour crust.

# Components:

→ 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

# Directions:

01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders and toss until coated. Cover and refrigerate for at least 1 hour.
02 - In a shallow dish, combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder.
03 - Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing gently to adhere.
05 - Fry chicken tenders in batches without overcrowding the pan for 4 to 5 minutes per side, or until golden brown and internal temperature reaches 165°F.
06 - Transfer fried tenders to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the meat ridiculously tender even if you accidentally cook it a minute too long.
  • That double-crust option gives you a crunch that sounds as good as it tastes.
  • Four servings disappear faster than you'd expect, and honestly that's the highest compliment.
02 -
  • Don't skip the rest period after removing them from oil; those two minutes matter more than you'd think for the final crispness.
  • If the flour coating is absorbing buttermilk too quickly and getting gluey, your marinade temperature is too warm—keep it cold so the exterior stays distinct from the marinade.
  • A cooking thermometer is genuinely the difference between wondering if it's cooked and knowing for certain—internal temp of 75°C (165°F) is your target.
03 -
  • If your oil seems to be smoking before it hits 175°C, it might be too old or contaminated—start fresh because that's a sign something's off.
  • Batch cooking is annoying but necessary; forcing too many pieces into the pan at once drops the temperature and wastes your oil without giving you crispy results.
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