These Fried Chicken Tenders are juicy on the inside, golden and crunchy on the outside, and packed with bold flavor in every bite. Marinated in seasoned buttermilk and coated in a spiced flour mixture, they fry up perfectly crispy every time. Pair them with my honey mustard dipping sauce for maximum flavor and fun.
In this post, I’m sharing my top tips so you can whip up golden, crunchy, and irresistibly delicious fried chicken tenders at home!
Let’s be honest, frying kinda sucks. It’s messy, technical, and you’re practically guaranteed to mess it up if you’ve never fried anything before. Frying takes practice and patience, but it’s not impossible! And once you master the basics of frying, you’ll be able to fry anything!
Making fried chicken tenders is a great place to start (or continue) your frying “journey” (gah, so cheesy!) if you’re on one. Unlike frying whole chicken pieces, tenders are small and cook quickly. Besides, I don’t know about you guys, but a plate of crispy, crunchy buttermilk chicken tenders is about as nostalgic as it gets.
In this Post, You’ll Learn:
Buttermilk is the Key to Tender Fried Chicken Tenders
Buttermilk contains lactic acid, which gently breaks down the proteins in the chicken without turning it mushy. The benefits are threefold: it tenderizes the chicken, enhances their flavor, and helps the breading adhere more effectively—resulting in that perfect, ultra-crispy coating.
Marinate your chicken tenders for at least 4 hours or an hour at the absolute minimum for best results.
Good Frying is All About the Oil Temperature
The ideal oil temperature for frying chicken tenders is 350°F (177°C).
If the oil is not hot enough, you’ll end up with limp, soggy, and seemingly greasy chicken tenders. On the flip side, if the oil is too hot, the outside will burn before the inside cooks.
The only way to monitor and maintain a steady oil temperature throughout the entire frying process is to use a deep fry thermometer. Not using one is like cooking blind. I do not recommend it. It’s also good practice to cook in batches. If too much food is added to the hot oil at the same time, the temperature will drop rapidly, basically guaranteeing soggy chicken tenders.
It’s important to use a neutral oil with a high smoke point (vegetable oil, canola oil, or peanut oil). And remember, the first batch of frying in “fresh” oil will not be your best. It does not matter how fabulous you are at frying; frying in fresh oil results in paler, less crisp food. Why? Fresh oil has a more challenging time penetrating the moisture barrier surrounding food as it fries (in comparison to used oil). It’s a science thing. So, don’t be discouraged. Keep going. It gets better!
RECIPE CARD
Crispy Buttermilk Fried Chicken Tenders Recipe
Ingredients
For the Buttermilk Marinade
- 1 cup buttermilk
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 pounds chicken tenderloins
For the Breading
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoon buttermilk
For Cooking
- 4-6 cups Vegetable oil - for cooking (approximately)
Instructions
- Prepare the Buttermilk Marinade: In a large bowl, whisk together buttermilk, salt, garlic powder, smoked paprika, cayenne pepper, and black pepper until well combined.
- Marinate the Chicken: Add the chicken tenders to the bowl. Make sure every piece is coated in the seasoned buttermilk mixture then cover and refrigerate for at least 4 hours, or up to 24 hours.
- Prepare the Breading: In a shallow dish, combine the flour, baking powder, salt, paprika, black pepper, garlic powder, onion powder, dried parsley, smoked paprika, and cayenne pepper. Add 2 tablespoons of buttermilk to the flour mixture. Use your fingertips to rub the buttermilk into the flour to form small clumps (when fried, these bits create an ultra-crispy, craggy texture).
- Dredge the Chicken: Remove the chicken tenders from the marinade a few at a time, allowing any excess to drip off. Coat the chicken tenders in the seasoned breading mixture, pressing firmly to ensure the breading sticks.
- Set the breaded chicken tenders aside on a wire rack or plate.
- To Fry the Chicken: Place a wire cooling rack inside a large baking sheet lined with foil. Heat about 3 inches of oil in a deep pan or 6 to 7-quart Dutch oven to 350°F (175°C). Use a deep fry thermometer for accuracy. Working in batches, carefully lower 3-4 chicken tenders at a time into the hot oil. Fry for 5–6 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured by a digital meat thermometer.
- Return the oil to 350°F (175°C) and repeat until all of the chicken tenders have been cooked.
- Drain and Serve: Transfer the cooked tenders to the prepared wire rack (placed over a baking sheet) to drain excess oil. Sprinkle with fresh chopped parsley if desired.
Jessica’s Notes
- Recipe is for 4 servings. The total number of fried chicken tenders will vary. Nutritional information is calculated to include 1 cup of vegetable oil.
- Keep the oil at a steady 350°F (175°C) for evenly cooked, golden brown chicken tenders. Use a deep fry thermometer for accuracy.
- Avoid overcrowding the pan to prevent the oil temperature from dropping and causing soggy breading.
- To store fried chicken tenders, let them cool completely, then place them in a single layer in an airtight container lined with a paper towel. Refrigerate for up to 3–4 days. To freeze, flash freeze the cooled tenders in a single layer for 1–2 hours, then transfer to a zip-top freezer bag for up to 2 months.
- For best results, reheat from frozen in an air fryer at 375°F (190°C) for 8–10 minutes, flipping halfway. Or, bake at 400°F (200°C) on a wire rack for 15–20 minutes until hot and crispy. Avoid the microwave—it’ll make them soggy.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Serving Tips
When it comes to fried chicken, they will always taste best straight out of the fryer. Naturally, as the chicken cools, steam and moisture from the inside start to creep outward, softening the golden, crispy crust. To extend its crispiness for as long as possible, drain and rest your chicken tenders on a wire rack; do not cover the chicken, and keep them warm in a 200°F (93°C) oven if serving later.
For a classic comfort food combo, pair them with sides like mac and cheese, creamy mashed potatoes, coleslaw, or buttery cornbread. Want to keep things lighter? Try serving them with cucumber salad or a simple garden salad. When it comes to dipping sauces, you can’t go wrong with honey mustard, ranch dressing, and barbecue sauce. If you like it spicy, try mumbo sauce, buffalo sauce, or comeback sauce for an extra flavor punch. Round things out with sweet pickles, biscuits, or even fries. For more inspiration, browse my collections of 25+ Best Southern Comfort Food Recipes and 40+ Best Dutch Oven Recipes.
How to Store, Freeze, and Reheat Fried Chicken Tenders (Properly!)
To store fried chicken tenders (properly), allow them to cool completely before transferring them to an airtight container. Place a paper towel on the bottom of the container to absorb moisture and avoid stacking them on top of each other. Refrigerate for up to 3-4 days.
You can also freeze fried chicken tenders. Place your cooled tenders in a single layer on a baking sheet and flash freeze for 1-2 hours. This prevents the breading from sticking. Once frozen, transfer them to a zip-top freezer bag for up to 2 months.
How you choose to reheat your chicken tenders will determine whether they’re soggy or crispy (looking at you microwave). For the best results, reheat from frozen in an air fryer preheated to 375°F (190°C). Air fry them for 8-10 minutes, flipping halfway. To reheat in the oven, preheat to 400°F (200°C) and bake frozen tenders on a wire rack over a baking sheet for 15-20 minutes.
How to Make Them in the Air Fryer
To make fried chicken tenders in the air fryer, prepare the chicken just as you would for frying, including marinating and breading. Preheat your air fryer to 400°F (200°C), then arrange the tenders in a single layer in the basket, cooking in batches if needed. Lightly spray the tops with cooking oil, which helps achieve a crispy finish. Air fry for 10 to 12 minutes, flipping halfway through, until the coating is golden and the chicken is cooked to an internal temperature of 165°F (74°C). For extra crunch, you can give them a second light mist of oil after flipping.
How to Make them in the Oven
To make buttermilk fried chicken tenders in the oven, preheat the oven to 425°F (220°C) and place the breaded chicken tenders on a wire rack set over a baking sheet. This setup allows hot air to circulate around the chicken, helping to keep the coating crispy. Lightly spray or drizzle the tenders with oil, then bake for 18 to 22 minutes, flipping once halfway through. For an extra crispy finish, broil them for the last 1 to 2 minutes, watching closely to avoid burning.
Craving more crispy fried chicken recipes? Don’t miss my ultra-juicy Buttermilk Fried Chicken, bold and spicy Nashville Hot Chicken, sweet and spicy Hot Honey Chicken, and Southern-style Chicken Fried Chicken. Each one is packed with flavor and guaranteed to satisfy your fried chicken cravings.
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