Chicken Tenders
Crispy, golden-brown chicken tenders with a juicy, tender interior. Marinated in buttermilk and seasoned to perfection, this Southern classic is a family favorite and perfect for dipping. Note: Marination time of at least 2 hours is recommended for best results and is not included in the total time.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Chicken
- b.Slice the chicken breasts lengthwise into strips about 1-inch thick and 4-5 inches long.
- c.In a medium bowl, whisk together the buttermilk, hot sauce (if using), and 0.5 teaspoon of salt.
- d.Add the chicken strips to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours for maximum tenderness.
- 2
Step 2
- a.Prepare the Dredging Mixture
- b.In a wide, shallow dish (a pie plate works well), whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and the remaining 2 teaspoons of salt.
- c.Mix thoroughly until the seasonings are evenly distributed throughout the flour.
- 3
Step 3
- a.Dredge the Chicken
- b.Set up a dredging station with the bowl of marinated chicken, the dish of flour mixture, and a clean plate or wire rack.
- c.Working one at a time, lift a chicken tender from the buttermilk, allowing the excess to drip off for a few seconds.
- d.Place the tender in the flour mixture and toss to coat completely. Use your hands to press the flour mixture firmly onto all sides of the chicken to create a thick, craggy coating.
- e.Shake off any loose flour and place the coated tender on the wire rack. Repeat with all remaining tenders.
- 4
Step 4
- a.Heat the Frying Oil
- b.Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch.
- c.Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy. If you don't have one, a pinch of flour dropped in the oil should sizzle vigorously.
- 5
Step 5
- a.Fry the Chicken Tenders
- b.Carefully place 4-5 coated tenders into the hot oil, ensuring not to overcrowd the pan. The oil temperature will drop, so adjust the heat to maintain it around 325°F (165°C).
- c.Fry for 3-4 minutes per side, turning once, until they are deep golden brown, crispy, and cooked through.
- d.The internal temperature of the chicken should reach 165°F (74°C).
- e.Work in batches to avoid overcrowding the skillet.
- 6
Step 6
- a.Drain and Serve
- b.Using tongs, remove the cooked tenders from the skillet and transfer them to a wire rack set over a baking sheet to drain. This keeps them crispy all around.
- c.If desired, sprinkle with a tiny pinch of extra salt immediately after removing from the oil.
- d.Serve hot with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch dressing.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy tenders, double dredge them: after the first flour coating, dip them back into the buttermilk and then into the flour again.
- 2Don't overcrowd the skillet. Frying in batches maintains the oil temperature, ensuring crispy, not greasy, chicken.
- 3Let the coated chicken rest on the wire rack for 10-15 minutes before frying. This helps the coating adhere better.
- 4Maintaining the correct oil temperature (325-350°F) is crucial. Too hot and the outside burns; too cool and the chicken becomes oily.
- 5Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 400°F (200°C) for 5-7 minutes to restore crispiness.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of cayenne pepper and 1 teaspoon of chili powder to the flour mixture for a spicy version.
Herb InfusedHerb-Infused
Mix 1 tablespoon of finely chopped fresh herbs like parsley, thyme, or rosemary into the flour mixture for an aromatic twist.
Baked Not FriedBaked Not Fried
For a lighter version, preheat your oven to 425°F (220°C). Place the coated tenders on a wire rack set on a baking sheet. Spray generously with cooking oil and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
Pickle BrinedPickle-Brined
For a classic Southern flavor, marinate the chicken in 1.5 cups of pickle juice instead of buttermilk for at least 4 hours.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Rich in B Vitamins
Chicken breast provides key B vitamins like Niacin (B3) and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Provides Essential Minerals
This dish offers important minerals such as phosphorus, which is vital for bone health, and selenium, a powerful antioxidant that helps protect cells from damage.
Frequently asked questions
A serving of 4 homemade chicken tenders contains approximately 450-550 calories, depending on the size of the tenders and the amount of oil absorbed during frying.