Name: Crispy Fried Chicken Tenders
Prep time: 10 min
Cook time: 12 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts (about 3–4 breasts); 1 cup buttermilk; 1 cup all-purpose flour; 2 tsp garlic powder; 2 tsp paprika; 2 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 cups vegetable oil (for frying)

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These crispy fried chicken tenders are golden, juicy, and packed with flavor—just the way I like my comfort food. Made with simple pantry staples and a quick marinade, they’re perfect for a satisfying lunch, dinner, or even a snack. The outside is perfectly crunchy, while the inside stays moist and tender.

Crispy Fried Chicken Tenders

Why You’ll Love This Recipe

I love this recipe because it’s quick, uses everyday ingredients, and delivers a restaurant-style crunch right at home. There’s no need for fancy equipment or a long ingredient list. Just some chicken, a flavorful buttermilk soak, a seasoned flour coating, and a hot pan of oil. Whether I’m making it for a crowd or just craving something indulgent, these tenders never fail to hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts (about 3–4 breasts)
1 cup buttermilk
1 cup all-purpose flour
2 tsp garlic powder
2 tsp paprika
2 tsp onion powder
½ tsp salt
½ tsp black pepper
2 cups vegetable oil (for frying)

Directions

I start by slicing the chicken breasts into long strips, keeping them as even as possible for uniform cooking.
I place the chicken strips in a bowl and pour the buttermilk over them. Then I cover and let them marinate for at least 30 minutes in the fridge (longer if I have time).
While the chicken is marinating, I combine the flour, garlic powder, paprika, onion powder, salt, and black pepper in a shallow bowl.
Once marinated, I remove each strip from the buttermilk and dredge it in the seasoned flour, making sure it’s fully coated. For extra crunch, I sometimes repeat the dip-and-dredge step.
I heat the oil in a deep skillet over medium-high heat. To test the oil, I drop a bit of flour into it—if it sizzles, it’s ready.
I carefully place the chicken tenders into the hot oil, working in batches to avoid overcrowding. I fry them for about 3–4 minutes per side, until golden brown and cooked through.
Once done, I place the tenders on a paper towel-lined plate to drain any excess oil before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Marinating time: 30 minutes
Cook time: 10–12 minutes
Total time: Approximately 50 minutes

Variations

Spicy version: I add a teaspoon of cayenne pepper or hot sauce to the buttermilk marinade for some heat.
Crunchier coating: Sometimes I mix in crushed cornflakes or panko breadcrumbs with the flour for an extra crispy crust.
Buttermilk substitute: If I’m out of buttermilk, I mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.
Baked version: I bake the tenders at 400°F (200°C) on a wire rack for 20–25 minutes if I want to skip frying.
Air fryer option: I spray the breaded chicken with oil and cook in the air fryer at 375°F for about 10–12 minutes, flipping halfway.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven at 375°F for about 10 minutes or air fryer for 5–6 minutes to keep them crispy. I avoid microwaving them since it tends to make the coating soggy.

FAQs

How do I keep the breading from falling off when frying?

I make sure the chicken is well coated and let the breading sit for a few minutes before frying. Also, I don’t overcrowd the pan so the temperature stays consistent.

Can I make these chicken tenders ahead of time?

Yes, I often marinate and bread the chicken, then store it in the fridge for a few hours before frying. This helps the coating stick better too.

What oil is best for frying chicken tenders?

I use vegetable oil because it has a high smoke point and neutral flavor, but canola or peanut oil also work well.

How do I know when the chicken is fully cooked?

I cook the tenders until they’re golden and the internal temperature reaches 165°F (74°C). If I’m not sure, I cut into one to check.

Can I freeze fried chicken tenders?

Yes, after cooling, I freeze them in a single layer on a tray, then transfer to a freezer bag. To reheat, I bake them straight from frozen at 375°F for 20–25 minutes.

Conclusion

These crispy fried chicken tenders are everything I want in a homemade comfort food—crunchy, juicy, and flavorful. They’re easy to prepare, customizable, and always a hit with both kids and adults. Whether I’m frying up a quick dinner or planning game-day snacks, this recipe never lets me down.