crispy fried chicken tenders

Here’s a detailed recipe for Crispy Fried Chicken Tenders—juicy on the inside, golden and crunchy on the outside:

Ingredients (serves 4)

For the Chicken:

• 1 lb chicken tenders or chicken breast cut into strips
• 1 cup buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)

For the Coating:

• 1 cup all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For Frying:

• Vegetable oil or peanut oil (enough for deep frying)

Instructions

1. Marinate Chicken:

1. In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and cayenne.
2. Add chicken tenders and coat evenly.
3. Cover and refrigerate at least 1–2 hours, or overnight for best flavor.

2. Prepare Coating:

1. In a shallow bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.

3. Coat Chicken:

1. Remove chicken from marinade, letting excess drip off.
2. Dredge in the flour mixture until fully coated.
3. Optional double coating: dip in buttermilk → flour mixture again for extra crunch.

4. Fry Chicken:

1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Fry tenders in batches, avoiding overcrowding, 5–7 minutes per batch or until golden brown and internal temperature reaches 165°F (74°C).
3. Drain on a wire rack or paper towels.

5. Serve:

• Serve hot with dipping sauces like honey mustard, ranch, or barbecue.

💡 Tips:

• Cornstarch in the coating gives an extra-crispy crust.
• Let coated chicken rest 10 minutes before frying—helps the crust stick better.
• For oven-baked version: bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crispy.

I can also give a spicy Nashville-style version with a cayenne butter glaze for an extra kick.

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