Description

These Crispy Hand-Breaded Fried Chicken Tenders are juicy, flavorful, and feature an extra crunchy double-dredge coating. Marinated in buttermilk for tender meat and seasoned with a blend of spices in the flour, they are shallow-fried to golden perfection. Perfectly crispy on the outside and tender inside, these chicken tenders are great served with your favorite dipping sauces like honey mustard, ranch, or spicy mayo.

Ingredients

Scale

Chicken

1 ½ lbs chicken tenders (or sliced chicken breasts)
1 cup buttermilk
1 tsp salt
½ tsp black pepper

Seasoned Flour Coating

1 ½ cups all-purpose flour
2 tbsp cornstarch (for extra crispiness)
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper

For Frying

Vegetable oil or peanut oil (about 2–3 cups for shallow frying)

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Instructions

Marinate: In a bowl, combine the chicken tenders, buttermilk, salt, and black pepper. Stir to coat all pieces evenly. Let the chicken marinate for at least 15 to 30 minutes, or for best flavor, refrigerate and marinate overnight.
Prepare Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to create a seasoned flour mixture.
Dredge (Double-Coat for Extra Crunch): Remove each chicken tender from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing firmly to adhere. Dip the coated chicken briefly back into the buttermilk, then dredge again in the flour mixture, pressing to create a craggy, textured coating. Let the coated tenders rest for 5 to 10 minutes to help the crust set.
Fry: Heat vegetable or peanut oil in a deep skillet to 350°F (175°C). Fry the chicken tenders in batches, avoiding overcrowding the pan. Cook each side for 3 to 4 minutes until golden brown and the internal temperature reads 165°F using a meat thermometer. Remove the tenders and transfer them to a wire rack to drain excess oil and maintain their crispness.
Serve: Serve the hot, crispy chicken tenders with your choice of dipping sauces such as honey mustard, ranch dressing, BBQ sauce, spicy mayo, or lemon wedges for added zest.

Notes

For extra crispiness, add 1–2 tablespoons of buttermilk to the flour mixture and mix lightly to form clumps before dredging.
Maintain the oil temperature between 340°F and 360°F during frying to ensure juicy interior and crispy exterior.
Use a thermometer to monitor oil and chicken temperature for best results.
To make a lighter version, you can air fry the tenders at 400°F for 10–12 minutes or bake at 425°F for 18–20 minutes on a wire rack placed over a baking sheet.