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Fried Chicken Tenders Recipe

Crispy, double-dredged fried chicken tenders marinated in buttermilk for juicy, flavorful results.
Prep Time20 minutes
Cook Time16 minutes
Total Time36 minutes
Servings: 6 servings

Ingredients

  • 2 pounds chicken tenders
  • 1 1/2 cups buttermilk for marinade
  • 1/4 cup pickle juice or white distilled vinegar
  • 1 tablespoon hot sauce
  • 1 1/2 tablespoons garlic granules for marinade
  • 1 1/2 tablespoons onion granules for marinade
  • 2 teaspoons paprika for marinade
  • 2 teaspoons coarse salt for marinade
  • 1 teaspoon ground black pepper for marinade
  • 1 cup all-purpose flour for dredge
  • 1 cup cornstarch for dredge
  • 1 tablespoon baking powder for dredge
  • 2 teaspoons garlic granules for dredge
  • 2 teaspoons onion granules for dredge
  • 2 teaspoons paprika for dredge
  • 3 teaspoons coarse salt for dredge (divided; 2 tsp used in dry mix as stated in directions)
  • 1 teaspoon ground black pepper for dredge (divided)
  • 4 large eggs
  • 1/2 cup buttermilk for egg wash
  • oil for frying enough to fill pot halfway and maintain 375°F

Instructions

  • In a large bowl combine 1 1/2 cups buttermilk, 1/4 cup pickle juice or vinegar, 1 tablespoon hot sauce, 1 1/2 tbsp garlic granules, 1 1/2 tbsp onion granules, 2 tsp paprika, 2 tsp coarse salt, and 1 tsp black pepper; add the chicken tenders and toss to coat. Cover and refrigerate for 2 to 24 hours.
  • Prepare the dry dredge: in a wide shallow bowl whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tablespoon baking powder, 2 tsp garlic granules, 2 tsp onion granules, 2 tsp paprika, 2 tsp salt, and 1 tsp black pepper. Set aside.
  • Prepare the wet dredge: in another wide bowl whisk 4 large eggs with 1/2 cup buttermilk and 1 teaspoon salt plus 1/2 teaspoon pepper until smooth.
  • Heat oil in a 4–5 quart heavy pot or deep fryer to 375°F (190°C); use a thermometer to monitor temperature. Fill the pot about halfway with oil.
  • Working a few tenders at a time, drain excess marinade, then dredge each piece in the dry mixture, pressing to adhere. Shake off excess, dip into the egg wash to fully coat, let excess drip off, then dredge again in the dry mixture and press to create an even coating. Place coated tenders on a wire rack over a sheet tray and rest up to 15 minutes.
  • Fry the tenders in batches of 4–6 pieces so the oil temperature holds. Lower each piece into the hot oil and cook 3½–4 minutes, turning once or twice, until golden brown and cooked through (internal temperature should be 165°F).
  • Transfer fried tenders to a wire rack to drain and rest while you finish remaining batches. Serve warm with desired dipping sauces.

Equipment

  • Large Bowl
  • wide shallow bowl or cake tin
  • Whisk
  • 4- or 5-quart heavy pot or deep fryer
  • candy or instant-read thermometer
  • wire rack and sheet tray
  • Tongs

Notes

  • Keep oil at 375°F; it will drop to about 350°F when chicken is added.
  • Marinate at least 2 hours, up to overnight for best flavor and tenderness.
  • Do not overcrowd the pot; fry in batches to avoid soggy coating.
  • Let coated tenders rest 15 minutes before frying to help the breading adhere.
  • Drain fried tenders on a wire rack, not paper towels, to keep them crisp.