How to Make Crispy Buttermilk Fried Chicken Tenders That Truly Crunch
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I believe fried food is basically therapy and also a personality trait. The pandemic taught me many things (like hoarding flour and that I will, in fact, remake my whole life plan around a good chicken strip), so here we are: I love Crispy Buttermilk Fried Chicken Tenders and you should too, even if you’ve burned the pan twice this week. If you like crunchy breakfast vibes, well, I also have a soft spot for my crispy feta fried eggs — because texture is everything, right?
When Making Fried Chicken Tenders Sets Off the Smoke Alarm
I once tried making these and ended up with something that smelled like regret and lemon-scented cleaner. The first batch was floppy (floppy? with a breadcrumb crust?), the second batch stuck to the pan like it had trust issues, and the third batch made the dog bark until 3 a.m. There was a moment—very specific—when a tendon snapped audibly under the tongs and I momentarily considered a career change to interpretive dance. Embarrassing. My kitchen looked like a crime scene (flour on the ceiling? yes), and my neighbor texted a GIF. I will not say it was pretty. I will say it was educational. Also: the sound oil makes when it’s at the wrong temp is a betrayal.
Why This Version Actually Wins (I Think)
Okay, pause. This version works now because I stopped trusting vague advice like “just wing it” and started doing math (yes, me—math). Two tiny changes: proper buttermilk soak (not just a splash) and letting the oil find its rhythm. Emotionally I had to accept that sometimes tenders will be humbly average and that’s fine. Practically? Brine time, double-dredge, and a little cornstarch love in the coating. That is literally the reason these Crispy Buttermilk Fried Chicken Tenders are flaky-crisp, not sad-soggy. I am confident-ish. Mostly. There’s still a tiny voice that wonders if I should have used panko but also maybe not.
What You Need (and Why I’ll Judge Your Pantry)
• 1 1/2 lbs chicken tenders (or boneless chicken breasts sliced into strips) • 2 cups buttermilk • 1 large egg • 2 cups all-purpose flour • 1/2 cup cornstarch • 1 tbsp baking powder • 1 tsp paprika • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp kosher salt (plus more to taste) • 1/2 tsp black pepper • Oil for frying (vegetable, canola, or sunflower) • Optional: pinch of cayenne for mood, lemon wedges for brightness
I’ll judge your pantry if you don’t have at least one spice jar with a dent in it. Also: if Mediterranean vibes are your thing, you might like my take on Mediterranean chicken tenders, which are cousin-level delicious.
Cooking Unit Converter
If you’re the type who converts everything at 3 a.m., there’s a handy tool for that right here:
How to Make Them (but Also Thoughts)
• Whisk buttermilk and egg in a bowl; add chicken and let it bathe for at least 30 minutes (overnight if you like commitment). • Mix flour, cornstarch, baking powder, and spices in a wide dish for dredging. • Heat oil in a deep skillet to 350°F (if you don’t have a thermometer, test with a pinch of coating—if it sizzles immediately, you’re close). • Dredge soaked chicken in the dry mix, shake off excess, then press a second, lighter coat on for CRUNCH. • Fry in batches, don’t crowd, about 3–4 minutes per side until golden and internal temp reads 165°F. Drain on a rack, not paper (paper = steam trap, we are not making soggy memories). • Rest 5 minutes and serve with whatever dip makes you feel alive.
Non-linear note: sometimes I pat the coating on like I’m making a ceramic project, and sometimes I whisper encouragement to the oil (this helps rarely but is fun). Also: crowding is the enemy. TEMPERATURE is your new best frenemy.
If Your Kitchen Is a Zoo, Read This
Hey, do you also cook while someone asks you six questions at once? Do your kids think raw flour is a sensory activity? Because me too. Tell me the truth: do you prefer spicy dips or honey mustard? (I am aggressively team honey with a side of hot sauce—contradictory, I know.) If you want an alternate flavor route, try pairing these with the warm spices of a shawarma night; I riffed on that idea after making something similar to this chicken shawarma crispy rice salad and nearly cried because flavor is a mood. Also: put a plate down for the dog. You’ll be judged otherwise.
Frequently Asked Questions (the ones I get via DM and guilt trips)
Yes, but thaw them completely and pat dry. Water + hot oil = chaos and maybe a new kitchen ventilation plan.
Don’t overheat the oil (it sounds counterintuitive), and drain on a rack so air gets under the pieces. Also—cornstarch in the coating is magic for reduced oil absorption.
You can, and I won’t stop you. They’ll be good (not identical), so spray lightly with oil and bake at 425°F until golden. Crispier if you broil briefly at the end.
3–4 days, reheated in a hot oven or air fryer to revive crispity. Microwave is for emergencies only (and hangovers).
Honey mustard, ranch with an attitude, or a lemon-garlic aioli if you want to feel fancy-ish. Also ketchup is always allowed.
I probably have feelings about food that are disproportionate (emotional eater? maybe), but these tenders are a comfort object and a flex simultaneously. I want you to make them and then text me a photo at 11 p.m. while you’re half-asleep and very proud. Also, I need to get that sink cleaned—wait, did I leave the oven on?
Crispy Buttermilk Fried Chicken Tenders
Ingredients
For the Chicken Tenders
- 1.5 lbs chicken tenders (or boneless chicken breasts sliced into strips)
- 2 cups buttermilk Use more for longer soaking
- 1 large egg
For the Coating
- 2 cups all-purpose flour
- 0.5 cup cornstarch Helps achieve crispy texture
- 1 tbsp baking powder
- 1 tsp paprika Optional for flavor
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt Plus more to taste
- 0.5 tsp black pepper
- 1 pinch cayenne Optional for an extra kick
- Oil for frying (vegetable, canola, or sunflower) Enough to fill your frying vessel
Instructions
Preparation
- Whisk buttermilk and egg in a bowl; add chicken and let it bathe for at least 30 minutes or overnight if you like commitment.
- Mix flour, cornstarch, baking powder, and spices in a wide dish for dredging.
Cooking
- Heat oil in a deep skillet to 350°F (test the oil with a pinch of coating; if it sizzles immediately, you’re close).
- Dredge soaked chicken in the dry mix, shake off excess, then press a second, lighter coat on for crunch.
- Fry in batches, don’t crowd, about 3–4 minutes per side until golden and the internal temp reads 165°F.
- Drain on a rack, not paper towels, to avoid sogginess.
- Rest 5 minutes and serve with your favorite dip.
