Crispy Golden Fried Chicken Tenders – Extra Crunchy, Juicy & Easy Homemade
Extra Crispy Golden Fried Chicken Tenders, perfectly seasoned that are juicy on the inside and super crunchy on the outside—better than fast food and easy to make at home!
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders or sliced chicken breasts
- 1 cup buttermilk
- 1 egg
- 1 ½ cups all-purpose flour
- 1 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper optional
- Oil for frying
Instructions
Marinate the Chicken:
- In a medium bowl, whisk together the buttermilk and egg. Add the chicken tenders, making sure they’re fully submerged. Marinate for at least 30 minutes or up to 4 hours.
Prepare the Coating:
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Coat the Chicken:
- Remove each tender from the buttermilk mixture, letting excess drip off. Dredge well in the flour mixture, pressing firmly so the coating sticks.
Heat the Oil:
- In a deep pan or pot, heat your frying oil to 350°F (175°C).
Fry the Tenders:
- Carefully lower the chicken pieces into the oil. Fry for 5–7 minutes, turning occasionally, until golden and crispy. The internal temperature should reach 165°F (74°C).
Drain & Serve:
- Place fried tenders on a wire rack (not paper towels) to keep them crispy. Serve hot with your favorite dipping sauces.
Notes
Tips
- Double-dip for extra crunch: buttermilk → flour → buttermilk → flour
- Keep oil at 350°F for the perfect crisp
- Cornstarch + flour = unbeatable crunch
- Always cool fried chicken on a wire rack
Variations
- Spicy: Add chili powder or more cayenne
- Herb Seasoned: Add thyme, rosemary, or Italian seasoning
- Super Crunchy: Mix crushed cornflakes or panko into the coating
Storage
- Refrigerator: 3–4 days in an airtight container
- Freezer: Up to 2 months
- Reheat: Air fryer or oven at 375°F for 8–10 minutes