Chicken Tenders
Golden, crispy fried chicken strips that stay juicy inside and shatteringly crunchy outside. These homemade chicken tenders use a seasoned flour and buttermilk coating for that classic diner-style crunch. Ready in just 30 minutes, they're a guaranteed crowd-pleaser for kids and adults alike.
For 4 servings
- prep · ~5 min
Slice the chicken into tenders.
Cut each chicken breast lengthwise into 8 even strips, about 1 inch wide. Pat the strips dry with paper towels.
- mix · ~3 min
Set up the dredging station.
Place buttermilk in one bowl. In a separate bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- prep · ~8 min
Coat the chicken strips.
1.Dip each chicken strip fully into the buttermilk, letting excess drip off.2.Dredge thoroughly in the seasoned flour mixture, pressing gently to adhere.3.Place coated strips on a wire rack and let rest 5 minutes for the coating to set.TIPPressing the flour into the chicken creates those craggy, extra-crunchy bits everyone fights over. - fry · ~12 min
Fry the chicken tenders until golden and cooked through.
1.Heat oil in a deep pan to 350°F (175°C).2.Fry 4-5 tenders at a time, turning once, until deep golden brown (3-4 minutes per batch).3.Check internal temperature reaches 165°F (74°C).4.Transfer to a wire rack over paper towels to drain.TIPDon't crowd the pan — it drops the oil temperature and makes the coating greasy instead of crispy. - rest · ~3 min
Let the tenders rest briefly before serving.
Rest the fried tenders on the wire rack for 2-3 minutes. This keeps the bottoms crispy and lets the juices settle.
TIPSprinkle a tiny pinch of salt right when they come out of the oil for that fresh-from-the-fryer taste. - serve
Serve hot with your favorite dipping sauces.
Arrange on a platter and serve immediately with ketchup, ranch, honey mustard, or barbecue sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken strips completely dry before dipping; excess moisture weakens the coating bond.
- 2Let the coated tenders rest on a wire rack for 5 minutes so the flour adheres and won't fall off in the oil.
- 3Use a thermometer to keep oil at a steady 350°F — too low makes greasy tenders, too high burns the crust.
- 4Fry in small batches (4-5 strips) to avoid overcrowding; a crowded pan drops oil temperature drastically.
- 5Always check the internal temperature hits 165°F for safe, juicy chicken without overcooking.
- 6Rest fried tenders on a wire rack, not on paper towels, to keep the bottom crust crisp and crunchy.
Adapt it for your goals.
Spicy Buffalo
Add 1 tsp cayenne pepper and 1/2 tsp chili powder to the flour. After frying, toss tenders in melted butter mixed with hot sauce for classic buffalo flavor.
Gluten FreeGluten-Free
Replace all-purpose flour with a 1:1 gluten-free all-purpose blend or rice flour. Add 1 tbsp cornstarch for extra crispness. Buttermilk can be substituted with lactose-free buttermilk.
Baked (Healthier)Baked (Healthier)
Skip deep-frying: place coated tenders on a greased wire rack over a baking sheet, spray with oil, and bake at 425°F for 12-15 minutes, flipping halfway. Less oil, still crispy.
Parmesan HerbParmesan Herb
Mix 1/4 cup finely grated Parmesan cheese and 1 tbsp dried Italian herbs (oregano, basil, thyme) into the flour mixture. Adds a savory, nutty crust.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a high-quality, low-fat protein that supports muscle maintenance and repair without excess saturated fat.
Rich in Niacin and Selenium
Chicken provides niacin (vitamin B3) for energy metabolism and selenium, an antioxidant that supports immune function.
Lower in Carbs Than Breaded Alternatives
Compared to many breaded fried foods, this flour-based coating contains fewer carbohydrates than heavy breadcrumb or batter versions.
Frequently asked questions
The coating likely fell off because the chicken wasn't patted dry before dipping, or the coated tenders didn't rest long enough. Always rest them for 5 minutes on a wire rack so the flour hydrates and sticks.
