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!
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
- 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.
- 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.
- Dredge and Coat: Dip each tender in flour mixture, then egg, then back into flour. Press well to ensure a thick, craggy coating.
- 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.
- 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