Crispy Buttermilk Fried Chicken Tenders
Deliciously crispy and flaky chicken tenders soaked in buttermilk, perfect for a comforting meal or a snack.
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.
Notes
For extra crispiness, double-dredge your chicken and ensure the oil is properly heated before frying. If you have leftover tenders, they can be reheated in a hot oven or air fryer.