Crispy Fried Chicken Tenders

Buttermilk-Brined, Golden-Fried Perfection with Irresistible Crunch

Juicy on the inside, crispy on the outside—these homemade fried chicken tenders are better than takeout and ready to dip, dunk, and devour!

Prep Time: 15 min
Marinate Time: 1 hour (or overnight)
Cook Time: 10 min
Total Time: 1 hr 25 min

Ingredients

• 1½ lbs chicken tenders or breast strips
• 1 cup buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 2 eggs
• Vegetable oil (for frying)
• Chopped parsley (for garnish)

Instructions

1. Marinate the Chicken:
   In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika. Add chicken tenders, cover, and refrigerate for at least 1 hour or overnight.
2. Set Up the Dredging Station:
   In one bowl, mix flour, cornstarch, and baking powder. In another bowl, beat the eggs. Remove chicken from marinade and let excess drip off.
3. Dredge and Coat:
   Dip each tender in flour mixture, then egg, then back into flour. Press well to ensure a thick, craggy coating (for that ultra crunch!). ✨
4. Fry the Tenders:
   Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through.
5. Drain and Serve:
   Place tenders on paper towels. Garnish with fresh parsley and serve hot with your favorite dip (ranch, honey mustard, or spicy mayo). 🔥

Pro Tips

• For extra crispy tenders, let them rest 10 minutes before frying to dry out the surface.
• Cornstarch + flour = lighter, crispier crust. Don’t skip it!
• Reheat leftovers in an air fryer to keep them crispy, not soggy.

Nutrition Info

Buttermilk-Brined Fried Chicken Tenders

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• Author: carlosramirez
• Total Time: 85 minutes
• Yield: 4 servings
• Diet: None

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Description

Juicy on the inside, crispy on the outside—these homemade fried chicken tenders are better than takeout and ready to dip, dunk, and devour!

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Ingredients

• 1½ lbs chicken tenders or breast strips
• 1 cup buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 2 eggs
• Vegetable oil (for frying)
• Chopped parsley (for garnish)

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Instructions

1. Marinate the Chicken: In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika. Add chicken tenders, cover, and refrigerate for at least 1 hour or overnight.
2. Set Up the Dredging Station: In one bowl, mix flour, cornstarch, and baking powder. In another bowl, beat the eggs. Remove chicken from marinade and let excess drip off.
3. Dredge and Coat: Dip each tender in flour mixture, then egg, then back into flour. Press well to ensure a thick, craggy coating.
4. Fry the Tenders: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through.
5. Drain and Serve: Place tenders on paper towels. Garnish with fresh parsley and serve hot with your favorite dip.

Notes

For extra crispy tenders, let them rest 10 minutes before frying. Cornstarch + flour = lighter, crispier crust. Don’t skip it! Reheat leftovers in an air fryer to keep them crispy, not soggy.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American