These chicken tenders are the real deal: juicy, tender strips of chicken breast in a shatteringly crisp, golden crust that stays crunchy even after they sit. The secret is a double-coating method and a hot oil temperature that locks in moisture while creating that satisfying crunch. They’re easy enough for a weeknight dinner and good enough to be the star of your game-day spread.
Ingredients
- 1 ½ lb (680 g) chicken breast tenders (or chicken breasts cut into 1-inch strips)
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 tablespoon (15 g) garlic powder
- 1 tablespoon (15 g) onion powder
- 1 teaspoon (5 g) smoked paprika
- 1 teaspoon (5 g) salt
- ½ teaspoon (2.5 g) black pepper
- ½ teaspoon (2.5 g) cayenne pepper (optional, for heat)
- Vegetable or canola oil, for frying (about 3 cups / 720 ml)
Instructions
- In a medium bowl, whisk together the buttermilk and egg. Add the chicken tenders and toss to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours) to help tenderize the meat.
- In a shallow dish or pie plate, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using).
- Set a wire rack over a baking sheet. Working with one tender at a time, let the excess buttermilk drip off, then dredge it in the flour mixture, pressing firmly so it adheres. Shake off any excess and place on the rack. Repeat with all tenders. Let them sit for 5 minutes so the coating sets.
- Meanwhile, pour about 1 inch (2.5 cm) of oil into a large, heavy-bottomed skillet (like cast iron). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer.
- Carefully place 3–4 tenders in the hot oil, making sure not to crowd the pan. Fry for 3–4 minutes per side, until golden brown and cooked through. The internal temperature of the thickest tender should read 165°F (74°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for poultry.
- Transfer the cooked tenders to a clean wire rack set over a baking sheet (this keeps them crispy, not soggy). Repeat with the remaining tenders, letting the oil return to 350°F (175°C) between batches.
- Let the tenders rest for 2–3 minutes before serving. They’ll stay juicy and crunchy.
Tips
- Don’t skip the buttermilk soak. Even 15 minutes makes a difference in tenderness. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes.
- Keep the oil temperature steady. If the oil drops too low, the coating absorbs oil and gets greasy. If it’s too high, the outside burns before the inside cooks. Use a thermometer and adjust the heat as needed.
- Let the coated tenders rest. That 5-minute rest before frying helps the coating adhere and reduces breading that falls off in the oil.
- Use a wire rack, not paper towels. Paper towels trap steam and make the crust soggy. A rack lets air circulate all around the tenders.
Serving Suggestions
Serve these tenders hot with your favorite dipping sauces—honey mustard, ranch, BBQ, or a spicy sriracha mayo. They’re fantastic alongside crispy fries, a simple green salad, or coleslaw. For a fun dinner, pile them onto a soft bun with pickles and slaw for a chicken tender sandwich, or slice them over a Caesar salad for a protein-packed meal.
Variations
- Spicy tenders: Add 1–2 teaspoons of hot sauce to the buttermilk mixture and increase the cayenne to 1 teaspoon.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free breadcrumbs instead of cornstarch (or keep the cornstarch). The texture will be slightly different but still crispy.
- Oven-baked: For a lighter version, bake the coated tenders on a wire rack over a baking sheet at 425°F (220°C) for 15–20 minutes, flipping halfway, until they reach 165°F (74°C). They won’t be as crunchy as fried but are still delicious.
- Parmesan-herb: Add ¼ cup (25 g) grated Parmesan cheese and 1 teaspoon dried oregano to the flour mixture for an herby, savory twist.
Storage and Reheating
Refrigerate leftover tenders in an airtight container for up to 3–4 days. To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crispy. You can also use an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it will make the coating soggy. For longer storage, freeze the cooked tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 15–18 minutes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, chicken thighs will be even juicier. Just make sure they are cut into uniform strips and cook them to the same safe internal temperature of 165°F (74°C).
Why did my breading fall off? The most common reasons are not letting the buttermilk drip off enough, not pressing the flour on firmly, or frying at too low a temperature. Make sure to follow the resting steps and keep the oil at 350°F (175°C).
Can I make these ahead of time? You can coat the tenders and refrigerate them on a rack for up to 4 hours before frying. This actually helps the coating set even better. Fry them just before serving for the best texture.
How do I know when the oil is hot enough without a thermometer? Drop a small cube of bread into the oil—if it sizzles and floats to the surface with bubbles, the oil is ready. But a thermometer is the most reliable way to ensure consistent results.
Can I double the recipe? Absolutely. Just fry in batches to avoid overcrowding, and let the oil come back to temperature between batches. The cooking time will be longer overall.
What if I don’t have cornstarch? You can replace it with an equal amount of all-purpose flour, but the crust will be slightly less crispy. Cornstarch is what gives that extra crunch.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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