Why You’ll Love Chicken Tenders Recipe
This recipe delivers restaurant-quality chicken tenders right at home. The buttermilk marinade ensures the chicken stays tender and flavorful, while the double dredging creates an extra crispy crust. The seasoning is bold and well-balanced, making every bite satisfying. Plus, they’re perfect for pairing with your favorite dipping sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken tenders
1 1/2 cups buttermilk
1/4 cup pickle juice (or white distilled vinegar)
1 tablespoon hot sauce
1 1/2 tablespoons garlic granules
1 1/2 tablespoons onion granules
2 teaspoons paprika
2 teaspoons coarse salt
1 teaspoon ground black pepper
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
1/2 cup buttermilk
oil for frying
Directions
- In a large bowl, combine buttermilk, pickle juice (or vinegar), hot sauce, garlic granules, onion granules, paprika, salt, and black pepper. Add the chicken tenders, mix well, cover, and refrigerate for 2 to 24 hours.
- In a shallow bowl, whisk together flour, cornstarch, baking powder, garlic granules, onion granules, paprika, salt, and pepper.
- In another bowl, whisk together eggs, buttermilk, salt, and pepper until smooth.
- Heat oil in a deep pot over medium heat until it reaches 375°F.
- Remove the chicken from the marinade, letting excess drip off. Coat each piece in the flour mixture, pressing to adhere. Dip into the egg mixture, then back into the flour mixture for a second coating.
- Place coated tenders on a rack and let them rest for up to 15 minutes.
- Fry the tenders in batches, cooking 3 1/2 to 4 minutes and turning occasionally, until golden brown and fully cooked.
- Transfer to a rack to drain excess oil. Repeat with remaining tenders.
- Serve hot with your favorite dipping sauces like ranch, blue cheese, or honey mustard.
Servings and timing
Servings: 6
Prep time: 20 minutes (plus marinating time)
Cook time: 16 minutes (in batches)
Total time: About 36 minutes (excluding marinating)
Variations
You can customize these chicken tenders easily. For a spicy version, add cayenne pepper or extra hot sauce to the marinade. For a lighter option, bake or air-fry them instead of deep frying. You can also use different seasonings like Cajun spice or Italian herbs to change the flavor profile. For a gluten-free version, substitute the flour with a gluten-free blend.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in an air fryer to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
FAQs
Can I skip the marinade?
You can, but marinating adds flavor and helps tenderize the chicken.
Why use cornstarch in the breading?
Cornstarch helps create a lighter, crispier coating.
Can I bake these instead of frying?
Yes, bake at 425°F until golden and cooked through, flipping halfway.
How do I know when the chicken is done?
The internal temperature should reach 165°F, and the coating should be golden brown.
Can I freeze chicken tenders?
Yes, freeze after cooking and reheat in the oven or air fryer.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best.
Why double coat the chicken?
Double coating creates a thicker, crunchier crust.
Can I use chicken breasts instead?
Yes, just cut them into strips similar in size to tenders.
How do I keep the coating from falling off?
Press the flour mixture firmly onto the chicken and let it rest before frying.
What sauces go best with chicken tenders?
Ranch, honey mustard, barbecue sauce, and blue cheese are all great choices.
Conclusion
These chicken tenders are crispy, flavorful, and incredibly satisfying. With their crunchy coating and juicy interior, they’re a crowd-pleasing favorite that’s easy to make at home. Whether served as a main dish or snack, they’re sure to be a hit every time.
