Save There's something undeniably comforting about perfectly crispy fried chicken tenders—golden, crunchy on the outside, and incredibly juicy on the inside. This classic American favorite strikes the perfect balance between tangy buttermilk marinade and a beautifully seasoned flour crust that delivers that satisfying crunch in every bite. Whether you're serving them up for a casual family dinner, game day gathering, or simply craving some homemade comfort food, these tenders are guaranteed to bring smiles to the table.
Save The magic begins with a tangy buttermilk marinade that not only infuses the chicken with flavor but also ensures it stays incredibly moist during frying. After a good soak, each tender gets coated in a carefully balanced blend of flour, paprika, and aromatic spices before being fried to golden perfection. The result? Chicken tenders that are crispy on the outside, tender and juicy on the inside—exactly how they should be.
Ingredients
- Chicken & Marinade: 500 g (1.1 lbs) chicken tenders, 240 ml (1 cup) buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder
- Coating: 180 g (1 1/2 cups) all-purpose flour, 1 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne pepper (optional, for heat), 1 tsp baking powder
- Frying: 500 ml (about 2 cups) vegetable oil, for frying
Instructions
- Step 1:
- In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and onion powder. Add chicken tenders, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour (up to overnight for best flavor).
- Step 2:
- In a shallow dish, mix flour, paprika, salt, black pepper, cayenne pepper, and baking powder.
- Step 3:
- Heat oil in a deep skillet or Dutch oven over medium-high heat to 175°C (350°F).
- Step 4:
- Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere.
- Step 5:
- Carefully fry the chicken tenders in batches (do not overcrowd the pan) for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 75°C/165°F).
- Step 6:
- Transfer to a paper towel-lined plate. Let rest 2 minutes before serving.
Zusatztipps für die Zubereitung
For the crispiest results, maintain your oil temperature consistently around 175°C (350°F)—too cool and the chicken will be greasy, too hot and it will burn before cooking through. A cooking thermometer takes the guesswork out of frying. Letting the chicken rest for a couple of minutes after frying helps the crust set and keeps it extra crunchy. Don't skip the paper towel step; it absorbs excess oil for lighter, less greasy tenders.
Varianten und Anpassungen
Customize the heat level by adjusting the cayenne pepper to your taste, or omit it entirely for a mild version. For extra crunch, try the double-dipping technique: after the first flour coating, briefly dip tenders back into the buttermilk and coat again with flour. Need a gluten-free option? Substitute the all-purpose flour with a gluten-free flour blend. You can also add other spices like smoked paprika, dried herbs, or a pinch of celery salt to the coating mixture for different flavor profiles.
Serviervorschläge
These crispy tenders are delicious on their own, but they truly shine when paired with classic dipping sauces like honey mustard, creamy ranch, or tangy barbecue sauce. Serve them alongside crinkle-cut fries, sweet potato fries, or a simple coleslaw for a complete meal. They're also perfect nestled in a bun as a chicken sandwich or chopped over a fresh salad for a satisfying crunch.
Save With just a little preparation time and a short marinating period, you'll have restaurant-quality crispy fried chicken tenders that are sure to become a regular request in your household. The combination of buttermilk tang, aromatic spices, and that perfect crunch creates a dish that's satisfying, nostalgic, and utterly delicious. Whether for a weeknight dinner or weekend gathering, these tenders deliver pure comfort food bliss.
Recipe Q&A Section
- → Can I skip the marinating time?
While you can skip it, marinating for at least 1 hour helps tenderize the chicken and infuses flavor. For best results, marinate overnight in the refrigerator.
- → What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work well due to their high smoke points. Avoid olive oil as it can burn at frying temperatures.
- → How do I know when the chicken is fully cooked?
Use a cooking thermometer to check that the internal temperature reaches 75°C (165°F). The exterior should be golden brown and crispy.
- → Can I bake these instead of frying?
Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won't be quite as crispy but will still be delicious and use less oil.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10 minutes to restore crispiness.
- → What dipping sauces pair well with these tenders?
Honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or garlic aioli all complement the crispy, savory coating beautifully.