Description
This recipe for Crispy Hand-Breaded Fried Chicken Tenders delivers perfectly crunchy and flavorful chicken strips, marinated in buttermilk and spices, then double-coated for extra crunch before frying. Ideal for a satisfying main course, these tenders are golden, juicy, and delicious, perfect for serving with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (about 2 inches for frying)
Instructions
- Marinate Chicken: Place the chicken tenders in a bowl and pour buttermilk over them. Add salt, black pepper, garlic powder, paprika, and onion powder. Stir well to coat the tenders evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes or up to 4 hours to enhance flavor and tenderness.
- Prepare Breading Mixture: In a separate shallow dish, whisk together all-purpose flour, cornstarch, baking powder, and cayenne pepper if using. This dry mix will create the crispy coating.
- Coat Chicken: Remove chicken from marinade, letting excess drip off. Dredge each tender thoroughly in the flour mixture, pressing firmly to form a thick, even coating. For an extra crispy crust, dip the coated tenders back into the buttermilk briefly, then dredge once more in the flour mixture.
- Heat Oil: Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F, suitable for frying.
- Fry Tenders: Carefully place the chicken tenders in the hot oil in batches, avoiding overcrowding. Fry for 4 to 6 minutes total, turning occasionally to brown evenly. Cook until the exterior is golden brown and the internal temperature reaches 165°F for safe consumption.
- Drain and Rest: Transfer fried chicken tenders to a wire rack or paper towel-lined plate to drain excess oil. Let them rest a few minutes before serving to retain juiciness and crunch.
Notes
- Maintain oil temperature between 325°F and 350°F throughout frying for best crispiness and to avoid greasy chicken.
- Serve with honey mustard, ranch dressing, or barbecue sauce for dipping.
- Leftover chicken tenders can be reheated in an oven or air fryer to restore their crispy texture.
- For extra spicy tenders, do not omit the cayenne pepper from the breading mix.
