Save to Pinterest The sizzle hit before the smell did, loud and alive, oil crackling around the first batch of chicken like applause. I was testing a new buttermilk blend that day, something sharper and tangier than usual, and the moment those tenders hit the pan I knew I'd stumbled onto something good. My sister wandered into the kitchen following the noise, grabbed one straight off the plate before it cooled, and gave me that look that said more than any compliment could. That batch disappeared in minutes.
I started making these tenders on Sunday afternoons when I needed something dependable and comforting. The ritual became its own reward: the slow marinade in the fridge, the quick assembly line of flour and spice, the careful attention as each piece turned golden in the oil. Friends would drop by unannounced and end up staying for dinner, drawn in by the smell and the promise of something warm and satisfying. It became less about following a recipe and more about creating a moment people wanted to be part of.
Ingredients
- Chicken tenders: These cook faster and more evenly than breasts, staying tender inside while crisping outside, and their uniform size means no guessing on timing.
- Buttermilk: The acid tenderizes the meat and adds a subtle tang that balances the richness of frying, plus it helps the coating stick like glue.
- Garlic powder and onion powder: These bring savory depth without overpowering, melting into the marinade and coating for a flavor that feels built in, not sprinkled on.
- Paprika: Adds color and a mild sweetness that rounds out the spice blend, making the crust more complex than just salt and pepper.
- Baking powder: This is the secret to extra crunch, creating tiny air pockets in the coating that puff and crisp beautifully when fried.
- Cayenne pepper: Optional but worth it if you like a gentle kick of heat that lingers just long enough to keep things interesting.
- Vegetable oil: High smoke point and neutral flavor let the chicken shine, and it heats evenly for consistent frying temperature.
Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, black pepper, garlic powder, and onion powder until smooth, then submerge the chicken tenders completely and cover. Let them rest in the fridge for at least an hour, though overnight makes them even more tender and flavorful.
- Prepare the coating:
- Combine flour, paprika, salt, black pepper, cayenne, and baking powder in a shallow dish, mixing thoroughly so every scoop has even seasoning. This is your armor for crunch.
- Heat the oil:
- Pour oil into a deep skillet or Dutch oven and bring it to 175 degrees Celsius over medium high heat, checking with a thermometer to avoid undercooking or burning. The right temperature makes all the difference between soggy and crisp.
- Coat the tenders:
- Pull each tender from the buttermilk, letting the excess drip back into the bowl, then press firmly into the flour mixture on all sides. Make sure every inch is covered for maximum crunch.
- Fry in batches:
- Slide tenders gently into the hot oil without crowding the pan, frying for 4 to 5 minutes per side until deep golden and cooked through to 75 degrees Celsius inside. Overcrowding drops the oil temperature and leads to greasy, pale chicken.
- Drain and rest:
- Transfer finished tenders to a paper towel lined plate and let them sit for 2 minutes before serving. This brief rest lets the coating set and the juices redistribute.
Save to Pinterest One evening I served these tenders with a makeshift honey mustard I threw together from the back of the fridge, and my nephew declared it the best chicken he'd ever had. He wasn't exaggerating for effect, just stating a fact with the seriousness only a seven year old can muster. That simple moment, watching him reach for a third piece with sticky fingers and a grin, reminded me why I keep coming back to this recipe.
Getting the Crunch Right
The texture of the crust depends entirely on three things: a dry coating, hot oil, and patience. If the flour mixture gets clumpy from too much moisture, sift it or start fresh. I learned this after a batch came out with gummy spots where wet clumps had clung to the chicken. Press the coating on firmly, shake off any loose bits, and slide each piece into the oil with confidence.
Pairing and Serving
These tenders shine alongside crispy fries, tangy coleslaw, or a simple green salad with lemon vinaigrette. I've served them on their own with a lineup of dipping sauces, ranch, hot sauce, garlic aioli, and let people build their own experience. They're just as good cold the next day tucked into a sandwich or sliced over a salad, though they rarely last that long.
Make Ahead and Storage
You can marinate the chicken up to 24 hours in advance, which actually improves the flavor and tenderness. Once fried, the tenders stay crispy for about an hour at room temperature, but if you need to hold them longer keep them warm in a 90 degree Celsius oven on a wire rack. Leftovers can be reheated in a hot oven or air fryer to revive some of that crunch, though the microwave will turn them soft.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat at 200 degrees Celsius for 8 to 10 minutes to crisp them back up.
- Freeze uncooked coated tenders on a tray then transfer to a bag, frying straight from frozen adds 2 minutes per side.
Save to Pinterest There is something deeply satisfying about pulling off a perfect batch of fried chicken, golden and crackling, the kind that makes people pause mid conversation to take another bite. This recipe has earned its place in my regular rotation, and I hope it does the same for you.
Recipe FAQs
- → How long should chicken tenders marinate?
Marinate for at least one hour in the refrigerator. For deeper flavor and maximum tenderness, marinate overnight. The buttermilk's acidity tenderizes the meat while infusing it with tangy flavor.
- → What oil temperature is best for frying?
Heat oil to 175°C (350°F). Use a cooking thermometer to maintain consistent temperature. Oil that's too cool produces greasy coating; too hot risks burning the outside before cooking the inside.
- → How do I get extra crispy coating?
Use the double-dip method: after coating in flour, dip tenders back into buttermilk, then coat with flour again. This creates multiple crispy layers for enhanced texture and crunch.
- → Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend in equal proportion. Ensure your baking powder and other ingredients are certified gluten-free to avoid cross-contamination.
- → Why should tenders rest after frying?
Resting for two minutes allows the coating to firm up and retain moisture inside. This prevents oil from continuing to soak into the crust while keeping the interior juicy.
- → What dipping sauces pair well?
Honey mustard, ranch dressing, and barbecue sauce are classic choices. Consider hot sauce for spice, garlic aioli for richness, or sriracha mayo for contemporary flair.