Crispy Fried Chicken Tenders Recipe 

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Why This Recipe Works

Great fried chicken is all about balance. The meat must stay moist while the outside becomes crisp and flavorful. This recipe works because:

  • The chicken is marinated for tenderness
  • The coating is layered for maximum crunch
  • Proper oil temperature keeps it crispy
  • Simple spices build deep flavor

Whether you serve them as a snack, main dish, or party food, these chicken tenders are always a hit.

Ingredients

For the Chicken

  • 700 g chicken tenders or chicken breast cut into strips
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the Crispy Coating

  • 1½ cups all-purpose flour
  • ½ cup cornstarch (important for crunch)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder (optional)

For Frying

  • Vegetable oil or sunflower oil (for deep frying)

Optional Dipping Sauce (Simple Garlic Herb Sauce)

  • ½ cup mayonnaise
  • 2 tablespoons yogurt or sour cream
  • 1 teaspoon lemon juice
  • 1 minced garlic clove
  • Salt and herbs to taste

Kitchen Tools Needed

  • Deep frying pan or pot
  • Mixing bowls
  • Tongs
  • Wire rack or paper towels
  • Thermometer (optional but helpful)

Step 1: Preparing the Chicken

If using chicken breast, cut into even strips. Try to keep similar size so they cook evenly.

Place chicken in a bowl and add buttermilk, salt, pepper, garlic powder, and paprika. Mix well so every piece is coated.

Cover and refrigerate for at least 30 minutes. For best flavor, marinate for 2–4 hours.

The buttermilk helps tenderize the meat and gives the coating something to stick to.

Step 2: Preparing the Dry Coating

In a large bowl, mix flour, cornstarch, salt, paprika, onion powder, pepper, and chili powder.

Cornstarch is the secret ingredient — it makes the crust lighter and crispier.

For extra crunch, you can add 2 tablespoons of the buttermilk marinade into the flour mixture and rub lightly with your fingers to create small crumbs.

Step 3: Coating the Chicken

Take one piece of chicken from the marinade and let excess liquid drip off.

Press it firmly into the flour mixture, coating every side. Squeeze lightly so the flour sticks well.

For extra crispy tenders:

  1. Coat once in flour
  2. Dip quickly back into marinade
  3. Coat again in flour

This double coating creates thick, crunchy layers.

Place coated chicken on a tray and let rest 5 minutes before frying. This helps the crust stay attached.

Step 4: Heating the Oil

Heat oil to 170–175°C (340–350°F).

If you don’t have a thermometer:

  • Drop a small bit of flour into the oil.
  • It should bubble gently, not burn instantly.

Oil that’s too hot burns the outside quickly. Oil that’s too cold makes chicken greasy.

Step 5: Frying the Chicken

Carefully place chicken pieces into the oil without overcrowding the pan.

Fry for about 4–6 minutes per side, depending on thickness, until deep golden brown.

Turn occasionally for even color.

Once cooked:

  • Remove and place on a wire rack or paper towel
  • Let rest a few minutes before serving

This resting time keeps the crust crisp.

Step 6: Making the Dipping Sauce

Mix mayonnaise, yogurt, garlic, lemon juice, salt, and herbs in a small bowl.

Chill until ready to serve. This cool, creamy sauce perfectly balances the crispy hot chicken.

Pro Tips for Super Crispy Chicken

  • Always pat chicken dry before marinating.
  • Don’t skip cornstarch.
  • Let coated chicken rest before frying.
  • Fry in small batches.
  • Keep oil temperature stable.

Small details make a huge difference in texture.

Common Mistakes to Avoid

Coating Falls Off

  • Oil not hot enough
  • Chicken not rested before frying

Chicken Not Crispy

  • Too much moisture
  • Overcrowded pan

Burnt Outside, Raw Inside

  • Oil temperature too high
  • Pieces cut too thick

Oven or Air Fryer Version (Healthier Option)

If you want less oil:

Oven Method

  • Preheat oven to 220°C (425°F)
  • Spray chicken lightly with oil
  • Bake 20–25 minutes, flipping halfway

Air Fryer

  • Spray with oil
  • Cook at 200°C (390°F) for 12–15 minutes

Texture will be slightly different but still delicious.

Serving Ideas

These crispy chicken tenders pair well with:

  • French fries
  • Coleslaw
  • Mashed potatoes
  • Fresh salad
  • Lemon wedges
  • Garlic sauce or spicy mayo

You can also slice them and add to wraps or sandwiches.

Storage & Reheating

  • Refrigerator: up to 3 days
  • Freezer: up to 2 months

To reheat and keep crisp:

  • Oven at 190°C (375°F) for 10 minutes
  • Air fryer works even better

Avoid microwaving if possible — it softens the crust.

Flavor Variations

Spicy Version

Add cayenne pepper and hot sauce to marinade.

Herb Chicken

Add oregano, thyme, or parsley to flour mix.

Extra Crunch

Use crushed cornflakes or panko mixed with flour.

Lemon Pepper Style

Add lemon zest and extra black pepper.

Final Thoughts

Crispy fried chicken tenders are simple, comforting, and always satisfying. With the right marinade, balanced seasoning, and proper frying temperature, you can achieve that perfect golden crunch at home. The outside stays crispy while the inside remains juicy and tender — exactly what great fried chicken should be.

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