You’ve had chicken tenders your whole life. And you’ve probably had bad ones too — the sad, soggy, flavorless kind that taste like regret.
These are nothing like those.
This recipe gives you shatteringly crispy, juicy on the inside, packed-with-flavor chicken tenders that you’ll genuinely be proud of. And the secret? It’s something most people skip — and it changes everything.
What You’ll Need
For the Chicken
- 1.5 lbs chicken tenders (or chicken breasts cut into strips)
- 1 cup buttermilk
- 1 egg
- 1 tsp hot sauce (any brand)
For the Coating
- 1.5 cups all-purpose flour
- 1/2 cup cornstarch
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, but worth it)
For Frying
- 3 to 4 cups vegetable oil (or canola oil)
Tools You’ll Need
- Large mixing bowls (x2)
- Shallow dish or pie plate for dredging
- Deep skillet or Dutch oven
- Instant-read thermometer
- Wire rack + baking sheet
- Tongs
- Paper towels
Pro Tips
These are the things I wish someone had told me the first time I made these.
- Don’t skip the buttermilk soak. The buttermilk tenderizes the chicken and gives the coating something to cling to. Minimum 30 minutes. Overnight if you can swing it.
- Cornstarch is the move. Mixing cornstarch into your flour is what gets you that extra-crispy, almost fried-chicken-restaurant crust. Don’t leave it out.
- Oil temp matters more than you think. If your oil isn’t hot enough (around 350°F), your tenders will soak up oil instead of crisping up. Use a thermometer. Seriously.
- Wire rack, not paper towels, for resting. Paper towels trap steam. A wire rack lets air circulate so your tenders stay crispy instead of going soft.
- Double dredge if you want extra crunch. Dip in coating, then back into the buttermilk, then coat again. It’s a little extra work but the texture is absolutely unreal.
Substitutions and Variations
No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes. Done.
Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free flour blend. The cornstarch is already GF so you’re most of the way there.
Air fryer version? Spray coated tenders well with cooking spray and air fry at 400°F for 10-12 minutes, flipping halfway. You’ll get a slightly different texture but still really good.
Spicy? Add more cayenne to the coating or toss the finished tenders in buffalo sauce.
Baked? Bake at 425°F on a greased wire rack for 20-22 minutes, flipping once. Not quite the same as fried, but still a solid weeknight dinner.
Make Ahead Tips
The chicken can soak in the buttermilk mixture for up to 24 hours in the fridge. This is actually my preferred method — the longer it soaks, the more tender and flavorful the chicken gets.
You can also mix up the dry coating and store it in an airtight container or zip-lock bag for up to a week.
Heads up: Once fried, these do not reheat well in the microwave. Oven at 375°F on a wire rack for 8-10 minutes is your best bet for keeping them crispy.
How to Make Crispy Chicken Tenders
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, egg, and hot sauce.
Add the chicken tenders, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes (up to 24 hours).
Step 2: Mix the Coating
In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne.
Whisk it together so everything is evenly distributed.
Step 3: Dredge the Chicken
Take each piece of chicken out of the buttermilk, letting the excess drip off.
Press it firmly into the flour mixture, making sure every surface is coated. Set on a plate or baking sheet while you finish the rest.
Optional: For extra crunch, dip back into the buttermilk and coat again in the flour mixture.
Step 4: Fry
Pour oil into your skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until it reaches 350°F.
Fry the tenders in batches — do not crowd the pan. About 3-4 tenders at a time. Cook for 3-4 minutes per side, until deep golden brown and cooked through (internal temp: 165°F).
Step 5: Rest and Season
Transfer to a wire rack. Season immediately with a pinch of salt while they’re still hot.
Repeat with remaining tenders, letting the oil come back to 350°F between each batch.
Nutritional Breakdown (Approximate, Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Carbohydrates | 28g |
| Fat | 18g |
| Sodium | 620mg |
Serves 4. Values are estimates and vary based on oil absorption.
Meal Pairing Suggestions
These go with basically everything, which is part of what makes them so great for weeknights.
- Classic: Fries or waffle fries + coleslaw + honey mustard
- Lighter: Serve over a salad with ranch dressing
- Fun: Slice and stuff into a tortilla wrap with lettuce, tomato, and sauce
- Comfort: Mac and cheese + corn on the cob
Leftovers and Storage
Store cooled tenders in an airtight container in the fridge for up to 3 days.
To reheat: Place on a wire rack over a baking sheet and bake at 375°F for 8-10 minutes. They come back to life surprisingly well this way.
Freezer: Freeze fully cooked tenders on a baking sheet first (so they don’t stick), then transfer to a freezer bag. They’ll last up to 2 months. Reheat straight from frozen at 400°F for 15-18 minutes.
FAQ
Can I use chicken breasts instead of tenders? Yes! Just slice them into strips, about 1-inch wide. They cook slightly slower, so check the internal temp to be sure (165°F).
Why isn’t my coating sticking? Make sure the chicken is going straight from the buttermilk to the flour without letting it dry out too much. The wet marinade is what makes the coating adhere.
My tenders are browning too fast but still raw inside — help! Your oil is too hot. Bring it down to 325-350°F and be patient. A thermometer makes this so much easier.
Can I use an air fryer? Yes! Spray generously with cooking spray and air fry at 400°F for 10-12 minutes, flipping halfway through. The outside won’t be quite as crispy as fried, but it’s a solid option.
What sauces go best with these? Honestly, all of them. Honey mustard, ranch, buffalo, barbecue, sriracha mayo. Pick your favorite or make a little dipping station and try them all.
Do I need a thermometer? For the oil: really, yes. It takes out all the guesswork. For the chicken: also recommended, because thick tenders can look done on the outside while still being undercooked inside.
Wrapping Up
If you’ve been settling for sad frozen chicken tenders from a box, I genuinely hope this recipe changes things for you.
These are the kind of tenders that make people ask for the recipe. They’re crispy in a way that actually holds up. They’re seasoned, not just coated. And once you make them at home, going back to the drive-through version is going to feel a little disappointing.
Give them a try this week and let me know how it goes in the comments! And if you switched anything up or found an even better dipping sauce combo, share it below. I love knowing what actually works in other people’s kitchens.
