Published May 8, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Chicken Tenders Recipe is your ticket to restaurant-style chicken strips at home. They’re soaked in a buttermilk brine overnight, then deep-fried to give you the crispiest, crunchiest results. A perfect meal for both kids and adults!
When it comes to fried chicken recipes, my family’s philosophy is that the crunchier the chicken is, the better. That’s why we can never get enough of these crispy fried chicken tenders. They make for the ultimate fun Friday night dinner, especially when paired with dipping sauces and French fries.
Homemade Chicken Tenders
If you’re used to only seeing chicken tenders on the drive-thru menu, think again. These extra crispy homemade chicken tenders are just as good, if not better than what you’d find in any restaurant.
It all begins by soaking the tenderloins (the small, naturally tender strip of meat nestled just beneath the chicken breast) in a tangy buttermilk marinade to infuse them with extra flavor and moisture. Next, I double-dredged them in seasoned flour and a buttermilk-egg wash. This layered approach is the secret to that golden, ultra-crunchy, restaurant-style crust we all love.
After just a few minutes of deep frying, the tenders emerge from the hot oil with perfectly crisp and golden skin on the outside and juicy meat on the inside. I’ve also included oven-baked instructions in case you prefer not to use deep-fried food. No matter how you cook them, these tenders are guaranteed to be a big hit with anyone who appreciates a crispy, dippable dinner.
Ingredients and Substitutions
- Chicken Tenders – I like to slice skinless chicken breasts into uniform tenderloins, but pre-cut store-bought tenderloins will work just as well.
- Marinade – A marinade made from buttermilk, pickle juice (or white vinegar), hot sauce, garlic and onion granules, paprika, coarse salt, and ground black pepper is the key to flavorful and truly tender chicken tenders. Skip the hot sauce for a milder version if preferred.
- Flour – I used all-purpose flour for the base of the breading. For gluten-free chicken tenders, swap all-purpose flour with a 1:1 gluten-free flour blend.
- Cornstarch – Using a 1:1 ratio of flour to cornstarch results in a lighter, ultra-crispy coating.
- Baking Powder – I use baking powder to make the crust extra puffy.
- Seasonings – The flour coating is seasoned with garlic and onion granules, paprika, coarse salt, and ground black pepper.
- Eggs – An egg wash made from whisked eggs and buttermilk gives the flour coating something to cling to during frying.
- Oil – I always fry chicken in high-heat oil, like vegetable, canola, peanut, or sunflower oil. If you prefer a lighter option, consider using avocado oil instead.
How to Make Fried Chicken Tenders
Marinate: First, I mix the marinade ingredients in a large bowl. Then, I add the tenders and cover the bowl in the fridge.
Mix: In a wide, shallow bowl, whisk together the flour, cornstarch, baking powder, and seasonings.
Whisk: In a second shallow dish, I whisk the eggs, buttermilk, remaining salt, and pepper until smooth.
Heat: I fill a 4- to 5-quart pot with enough oil to fill it halfway, then heat it over medium-low until it reaches 375°F.
Dredge: I take a few tenders out of the marinade, letting the excess drip off, and press them into the flour mixture until they’re evenly coated. Next, I dip them into the egg wash until completely covered. I let the excess drip off, then place them back into the flour for one more coating.
Rest: I let the breaded tenders rest on a wire rack set over a sheet tray for about 15 minutes while I finish coating the rest.
Fry: I carefully add 4 to 6 tenders at a time to the hot oil and fry until they are golden brown and cooked through. When they’re done, I transfer them to a clean rack to drain while I cook the rest. Don’t worry—the crunch will hold up just fine as they sit.
Drain: Set them on a rack to drain off any excess cooking oil.
Oven instructions
You can also easily bake the chicken tenders. Set a wire rack on top of a parchment-lined sheet pan and arrange the breaded tenders on the rack in a single layer. Spray the tops with cooking spray and bake in a 425°F preheated oven for 18 to 22 minutes, flipping halfway, until golden brown and cooked through.
Chef Tips + 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.
Serving Suggestions
To me, a crispy chicken tender has to be served with a few dipping sauces on the side. Honey mustard is a perfect pairing, although you can’t go wrong with chipotle mayo and ranch dressing either. Love ketchup? Go for it.
The ultimate side dish for chicken tenders is, of course, French fries. You can also opt for something a little lighter. A kale salad is also a nice light choice.
Make-Ahead and Storage
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.
More Chicken Recipes
Chicken Tenders
Ingredients
For the Marinade:
- 2 pounds chicken tenders
- 1 ½ cups buttermilk
- ¼ cup pickle juice, or white distilled vinegar
- 1 tablespoon hot sauce
- 1 ½ tablespoons garlic granules
- 1 ½ tablespoons onion granules
- 2 teaspoons paprika
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
For the Breading:
- 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
- 1 teaspoon ground pepper
- 4 large eggs
- ½ cup buttermilk
- oil for frying
Instructions
For the Marinade:
- Add all the ingredients to a large bowl and thoroughly mix to combine. Cover and place the tenders in the fridge to marinate for 2 to 24 hours. The longer, the more flavorful and tender they will become.
For the Breading:
- In a cake tin or wide shallow bowl, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons of salt, and ½ teaspoon of pepper. Set it to the side.
- In a separate cake tin or a wide, shallow bowl, whisk together the eggs, buttermilk, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper until well combined. Set it to the side.
- At this stage, add enough oil to a 4- or 5-quart pot to fill it halfway. Heat it over medium to low heat until it reaches 375°F. Keep it at that temperature. Once the cold tenders are added to the oil, the temperature will immediately drop to 350°, which is perfect.
- Take the tenders out of the fridge and remove them a few at a time. Drain off any excess, then dip them right into the seasoned flour. Press down on the tender from all sides to ensure it’s evenly coated. Lift it, shake off any excess, then over to the egg wash. Coat it on all sides, completely covering the flour in the whisked eggs. Now, drain off any excess liquid, as before, and return to dredging the flour, pressing down to completely cover it.
- Place them on a rack over a sheet tray and let them sit for up to 15 minutes, then repeat the process to bread the remaining tenders.
- Next, place the tenders 4 to 6 at a time into the hot oil. Cook them for 3 ½ to 4 minutes while flipping them every 2 minutes. They should be golden brown and cooked throughout. Set them aside on a rack to drain off any excess oil while you cook the remaining tenders in batches. They will hold fine while you do this.
- Serve with optional dipping sauces of ranch, blue cheese, or honey mustard.
Fried Chicken Tenders Recipe