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Fried Chicken Tenders Recipe

Buttermilk-marinated chicken tenders double-coated in a seasoned flour-and-cornstarch dredge, then deep-fried until golden and crispy.
Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes
Servings: 6 servings

Ingredients

Ingredients

  • 2 poundschicken tenders
  • 1 1/2 cupsbuttermilk
  • 1/4 cuppickle juice or white distilled vinegar
  • 1 tablespoonhot sauce
  • 1 1/2 tablespoonsgarlic granules
  • 1 1/2 tablespoonsonion granules
  • 2 teaspoonspaprika
  • 2 teaspoonscoarse salt
  • 1 teaspoonground black pepper
  • 1 cupall-purpose flour
  • 1 cupcornstarch
  • 1 tablespoonbaking powder
  • 2 teaspoonsgarlic granules
  • 2 teaspoonsonion granules
  • 2 teaspoonspaprika
  • 3 teaspoonscoarse salt
  • 1 teaspoonground pepper
  • 4 large eggs
  • 1/2 cupbuttermilk
  • oil for frying

Instructions

Instructions

  • In a large bowl combine 1 ½ cups buttermilk, ¼ cup pickle juice (or ¼ cup white distilled vinegar), 1 tablespoon hot sauce, 1 ½ tablespoons garlic granules, 1 ½ tablespoons onion granules, 2 teaspoons paprika, 2 teaspoons coarse salt, and 1 teaspoon ground black pepper. Add the 2 pounds chicken tenders, turn to coat, cover, and refrigerate for 2 to 24 hours.
  • When ready to cook, set up a dredging station with three containers: a wide shallow bowl for the dry dredge, a second wide shallow bowl for the egg wash, and a sheet tray fitted with a wire rack for the breaded tenders.
  • In the dry-dredge bowl whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tablespoon baking powder, 2 teaspoons garlic granules, 2 teaspoons onion granules, 2 teaspoons paprika, 3 teaspoons coarse salt, and 1 teaspoon ground black pepper. Set aside.
  • In the egg-wash bowl whisk together 4 large eggs and ½ cup buttermilk until smooth. Set aside.
  • Pour oil for frying into a 4- or 5-quart pot until it is about halfway full. Heat the oil over medium heat until it reaches 375°F, using a thermometer to monitor temperature.
  • Remove the marinated tenders from the refrigerator. Working a few at a time, lift each tender from the marinade and let excess drip back into the bowl—do not rinse.
  • Dredge each tender in the dry mix, pressing the flour mixture onto all sides so it adheres. Shake off excess dry mix.
  • Dip the floured tender into the egg wash, coating completely. Allow excess egg to drip off.
  • Return the tender to the dry mix and press the dry mix onto all sides to form an even, complete coating. Transfer the breaded tender to the wire rack on the sheet tray.
  • Repeat steps 6–9 until all tenders are breaded. Let the breaded tenders rest on the rack for up to 15 minutes before frying.
  • Maintain the oil at 375°F. Fry the tenders in batches of 4 to 6 (do not overcrowd) so the oil temperature remains steady. Cook each batch for 3½ to 4 minutes, flipping once about halfway through (around 2 minutes), until the coating is golden brown and the chicken is cooked through.
  • Remove cooked tenders with a slotted spoon or tongs and transfer to the wire rack to drain. Continue frying remaining batches.
  • Let the tenders rest briefly on the rack, then serve hot.

Equipment

  • Large Bowl
  • wide shallow bowls
  • sheet tray
  • Wire Rack
  • 4- or 5-quart pot
  • Thermometer
  • Slotted spoon or tongs
  • Whisk

Notes

Notes
Try not to let your oil temperature drop too much while you’re frying the tenders. The cold tenders will naturally lower the temperature from 375°F to 350°F, which is also the ideal temperature for fried chicken. Use a candy thermometer or instant-read thermometer to help you track, manage, and adjust the temperature as you go.
Marinating time:
I recommend marinating the chicken tenders for at least 2 hours, although soaking them overnight will yield the most tender and flavorful results.
Don’t overcrowd the pot:
This will surely drop the oil temperature and lead to greasy, soggy tenders. Always fry the chicken in batches for the best results.
Rest the chicken before and after cooking
: Resting the double-dredged chicken for 15 minutes before frying will help the flour coating adhere to the meat. After frying, rest the chicken on a wire rack (not on paper towels) to allow the natural juices time to reabsorb into the meat. This will make every bite nice and juicy.
Make-Ahead:
Deep-fried chicken tenders are best served right away. However, you can keep them warm by placing the wire rack with the chicken in a 200ºF oven for up to 30 minutes before serving.
How to Store:
Once cooled, transfer the leftover tenders to an airtight container and refrigerate them for up to 4 days. Keep them crispy by placing a paper towel underneath the chicken in the container; it will absorb any excess moisture.
How to Reheat:
Reheat the chicken tenders in a 375°F oven or air fryer until warmed through and crispy again.