Crispy Flavor-Packed Chicken Tenderloins

Golden, crunchy on the outside and juicy on the inside, these crispy flavor-packed chicken tenderloins are a guaranteed crowd-pleaser. Marinated in tangy buttermilk and perfectly seasoned, they fry up beautifully for a comforting meal that’s full of bold flavor and irresistible texture.

Why You’ll Love This Recipe

• Incredibly crispy coating with tender, juicy chicken inside
• Simple pantry-friendly ingredients
• Quick enough for weeknights, impressive enough for guests
• Kid-friendly and perfect for dipping
• Great for sandwiches, wraps, salads, or serving on their own

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs chicken tenderloins
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 ½ cups all-purpose flour
½ cup cornstarch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon baking powder
Vegetable oil, for frying (about 3 cups depending on pan size)

Directions

1. Prepare the marinade
   Place the chicken tenderloins in a large bowl. Pour in the buttermilk and add the hot sauce if using. Stir gently to coat all the pieces. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor and tenderness.
2. Prepare the coating
   In a separate large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), and baking powder. Mix well to evenly distribute the seasonings.
3. Heat the oil
   Pour vegetable oil into a deep skillet or heavy-bottomed pan to about 1 ½ inches deep. Heat the oil over medium heat until it reaches 350°F (175°C).
4. Coat the chicken
   Remove each tenderloin from the buttermilk mixture, allowing excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well. For extra crispiness, dip back into the buttermilk and coat again in the flour mixture.
5. Fry until crispy
   Carefully place the coated tenderloins into the hot oil without overcrowding the pan. Fry for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and rest
   Transfer the cooked chicken to a plate lined with paper towels or a wire rack to drain excess oil. Let rest for a few minutes before serving.

Serve hot with your favorite dipping sauces.

Servings and timing

Servings: 4 to 6 servings

Preparation time: 15 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 15 minutes
Total time: Approximately 1 hour (including minimum marinating time)

Variations

Spicy Kick
Increase the cayenne pepper to 1 teaspoon and add ½ teaspoon chili powder for extra heat.

Herb-Infused
Add 1 teaspoon dried oregano and 1 teaspoon dried thyme to the flour mixture for a savory herb flavor.

Oven-Baked Option
Preheat the oven to 425°F (220°C). Place coated tenderloins on a greased baking rack over a baking sheet. Lightly spray with oil and bake for 18–22 minutes, flipping halfway through.

Air Fryer Version
Preheat the air fryer to 400°F (200°C). Lightly spray the coated chicken with oil and cook for 10–12 minutes, flipping halfway, until golden and cooked through.

Gluten-Free
Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Storage/Reheating

Storage
Allow the chicken to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Freezing
Place cooled tenderloins in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.

Reheating
For best results, reheat in a 375°F (190°C) oven for 10–15 minutes until hot and crispy. An air fryer also works well at 375°F for 5–7 minutes. Avoid microwaving if possible, as it can make the coating soggy.

FAQs

What is a chicken tenderloin?

A chicken tenderloin is a small, tender strip of meat located underneath the chicken breast. It is naturally soft and cooks quickly.

Can I use chicken breast instead?

Yes, you can slice boneless, skinless chicken breasts into strips of similar size if tenderloins are not available.

How long should I marinate the chicken?

At least 30 minutes is recommended, but marinating for up to 4 hours will enhance tenderness and flavor.

Why add cornstarch to the flour mixture?

Cornstarch helps create an extra crispy, light coating when fried.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). The outside should be golden brown and crisp.

Can I make these ahead of time?

Yes, you can fry them in advance and reheat in the oven to restore crispiness before serving.

What oil is best for frying?

Neutral oils with high smoke points, such as vegetable oil or canola oil, work best.

Can I make them less spicy?

Simply omit the cayenne pepper and hot sauce for a milder flavor.

Why is my coating falling off?

Make sure to press the flour mixture firmly onto the chicken and avoid flipping too early while frying.

What dipping sauces go well with these?

They pair well with honey mustard, garlic yogurt sauce, spicy mayo, or classic ketchup.

Conclusion

Crispy Flavor-Packed Chicken Tenderloins are a simple yet satisfying dish that delivers bold seasoning, juicy texture, and irresistible crunch in every bite. Whether served as a main course, party snack, or sandwich filling, this recipe is sure to become a go-to favorite in your kitchen.

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