Fried Chicken Tenders
Perfectly crispy fried chicken tenders—juicy, seasoned strips wrapped in a golden, crunchy coating. Ready in under 30 minutes and sure to become a family favourite.
Ingredients
- 1 ½ lb chicken tenderloins ≈ 12‑15 pieces
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 2 cups buttermilk
- 1 Tbsp hot sauce
- 1 tsp salt
- 2 cups all‑purpose flour
- 1 Tbsp seasoned salt
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp cayenne pepper adjust to taste
- 1 tsp dried thyme
- 1 tsp black pepper
- 4 –6 cups vegetable or peanut oil enough for 2 in / 5 cm depth
Instructions
- Season the chicken – Pat tenderloins dry, then coat with salt, pepper, garlic powder, and paprika.
- Marinate – Whisk buttermilk, hot sauce, and salt. Submerge chicken; cover and refrigerate 30 minutes – 4 hours.
- Prepare dredge – In a shallow dish, combine all flour‑section ingredients. Pour ¼ cup of the marinade into a small bowl for double‑dipping.
- Heat oil – Bring 2 in / 5 cm of oil to 350 °F (175 °C) in a heavy pot or deep skillet.
- Double coat – Dredge each tender in seasoned flour, dip lightly in reserved buttermilk, then dredge again for a shaggy double coating.
- Fry – Cook 3–4 tenders at a time, keeping oil at 325–350 °F, about 3–4 minutes per batch until deep golden and 165 °F internal. Drain on a wire rack.
- Rest & serve – Let tenders rest 5 minutes so juices redistribute and the coating firms up before serving.
Notes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield / Recipe Servings: 4 portions (about 12‑15 tenders)
Cook Time: 10 minutes
Total Time: 25 minutes
Yield / Recipe Servings: 4 portions (about 12‑15 tenders)