Fried Chicken Tenders Recipe

This Fried Chicken Tenders Recipe is a crispy and golden recipe, which is made with juicy chicken tenders and tangy buttermilk. It’s the ultimate kid-friendly dinner, ready in about 30 minutes.

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Fried Chicken Tenders Recipe Ingredients

• Oil, for frying
• 2 cups all-purpose flour
• 2 tsp salt
• 2 tsp ground black pepper
• 1 cup buttermilk
• ½ cup water
• 1 lb chicken tenders

How To Make Fried Chicken Tenders Recipe

1. Heat your oil: Pour 3–4 inches of oil into a deep pot or Dutch oven. Heat it to 175°C (350°F). Use a thermometer if you have one — or test with a breadcrumb (it should sizzle immediately but not burn).
2. Mix the bowls: Set up your dredging station. In one bowl, whisk together the flour, salt, and pepper. In a second bowl, whisk together the buttermilk and water.
3. Prep the chicken: Pat the chicken tenders completely dry with paper towels. Sprinkle a little extra salt and pepper directly onto the meat. Don’t skip this part; seasoning the meat under the breading is key to flavor.
4. Coat the tenders: Dip a tender into the flour mixture, shaking off excess. Dip it into the buttermilk mixture. Then, place it back into the flour mixture, pressing down to ensure a thick, craggy coating. Repeat with all tenders.
5. Let it rest: Place the coated tenders on a wire rack or tray for 5 to 10 minutes before frying. This optional step allows the gluten to hydrate and helps the crust stick to the meat so it doesn’t fall off in the fryer.
6. Fry time: Carefully drop the tenders into the hot oil (away from you). Don’t crowd the pot; fry in batches if necessary. Flip once halfway through. They should be deep golden brown and cooked through in 7–8 minutes.
7. Drain and serve: Remove the tenders and set them on a wire rack (not paper towels) so air can circulate and they stay crispy. Eat hot.

Recipe Tips

• Oil Temperature: Keeping the oil at 350°F is critical. If it drops too low, the chicken becomes greasy. If it’s too high, the outside burns before the inside cooks. Let the oil come back up to temperature between batches.
• The “Wet Hand/Dry Hand” Method: To keep your fingers from becoming breaded, use one hand exclusively for the wet bowl (buttermilk) and the other hand exclusively for the dry bowl (flour).
• Resting the Breaded Chicken: Letting the raw, breaded chicken sit for 10 minutes helps the coating adhere. The flour absorbs the moisture from the buttermilk, creating a glue-like bond with the chicken.
• Seasoning Variations: This recipe uses a classic salt and pepper blend, but you can elevate it by adding garlic powder, smoked paprika, or cayenne pepper to the flour for a spicy kick.
• Tenders vs. Breasts: Chicken tenders (the pectoralis minor muscle) are naturally more tender than sliced chicken breast strips, but you can cut breasts into strips if tenders aren’t available.

What To Serve With Fried Chicken Tenders Recipe

These crispy strips are versatile and go with almost any comfort side.

• Dipping Sauces: Honey mustard, BBQ sauce, Ranch, or Fry Sauce.
• French Fries: The classic “basket” pairing.
• Coleslaw: To cut the richness of the fried food.
• Macaroni and Cheese: For a full Southern feast.

How To Store Fried Chicken Tenders Recipe

• Refrigerate: Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Line the container with a paper towel to absorb moisture.
• Reheat: To maximize crunch, reheat on a wire rack in a 375°F oven or air fryer for 5-8 minutes. Do not microwave, as they will become soggy.
• Freeze: You can freeze cooked tenders. Flash freeze them on a baking sheet first, then transfer to a freezer bag. Bake from frozen at 400°F for 15-20 minutes.

Fried Chicken Tenders Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 30g

Nutrition information is estimated per serving (approx 3 tenders).

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