Ingredients (Serves 4–6)
Chicken
- 1 kg chicken tenders or chicken breast cut into strips
Buttermilk marinade (very important)
- 2 cups buttermilk (or milk + 1 tbsp lemon juice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne or chili powder (optional)
- 1 tablespoon hot sauce (optional but amazing)
Crispy coating mix
- 2 cups all-purpose flour
- ½ cup cornstarch (key for crunch)
- 1 teaspoon baking powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
For frying
- Vegetable oil or sunflower oil (deep enough for frying)
Optional sides
- French fries
- Garlic mayo or ranch
- Honey mustard
- BBQ sauce
- Coleslaw
- Pickles
🔥 Step-by-Step Instructions
Step 1 – Prep the chicken
If using chicken breasts, slice into strips about finger-size thickness.
Try to keep pieces similar size so they cook evenly.
Pat dry with paper towels.
Step 2 – Marinate (this is the magic step)
In a bowl, mix:
- buttermilk
- all marinade spices
- hot sauce (if using)
Add chicken strips.
Mix well so everything is coated.
Cover and refrigerate at least:
Minimum: 1 hour
Better: 4 hours
Best: overnight
Why?
Buttermilk:
- tenderizes the meat
- adds flavor
- keeps chicken super juicy
- helps coating stick better
This step makes average chicken → AMAZING chicken.
Step 3 – Prepare coating station
In a large bowl, mix:
- flour
- cornstarch
- baking powder
- all spices
Cornstarch is what gives that crispy, crackly texture like KFC or restaurant chicken.
Baking powder creates tiny air bubbles = extra crunch.
Step 4 – Double dredge technique (pro trick)
Take one chicken strip from marinade.
Let excess drip off (don’t wipe it).
Now:
1️⃣ Dip into flour mix
Press firmly
2️⃣ Dip back into buttermilk
3️⃣ Back into flour again
Press and squeeze flour onto chicken.
You want rough, craggy coating.
Those little bumps fry into crunchy pieces.
Repeat for all strips.
Place coated chicken on tray and rest 10 minutes.
This helps coating stick better.
Step 5 – Heat the oil
Heat oil to:
175–180°C (350°F)
If you don’t have thermometer:
Drop small flour pinch → it should sizzle immediately, not burn.
Too hot = dark outside, raw inside
Too cold = greasy chicken
Temperature matters A LOT.
Step 6 – Fry to crispy perfection
Carefully add 3–4 pieces at a time.
Don’t overcrowd (it lowers temperature).
Fry 4–6 minutes, turning occasionally.
Cook until:
- deep golden brown
- crispy
- internal temp 75°C (165°F)
Remove and place on wire rack (not paper towels — keeps crispy).
Repeat batches.
🍟 Optional: Make fries like the picture
Slice potatoes into sticks.
Soak in cold water 30 minutes (removes starch).
Dry well.
Fry once at 160°C for 4 minutes (soft cook).
Cool 10 minutes.
Fry again at 190°C until golden.
Salt immediately.
Double fry = restaurant crispy fries.
🥣 Easy Creamy Dipping Sauce
Mix:
- ½ cup mayo
- 2 tbsp ketchup
- 1 tsp mustard
- 1 tsp garlic powder
- pinch paprika
- splash lemon juice
Boom. Perfect chicken sauce.
Or use ranch, BBQ, honey mustard.
💡 Pro Tips for Ultra Crunchy Chicken
⭐ Use cornstarch
Never skip. Big crunch difference.
⭐ Rest coated chicken before frying
Helps coating stick.
⭐ Fry in batches
Crowding = soggy.
⭐ Use rack, not paper towels
Paper towels trap steam → soft crust.
⭐ Season immediately after frying
Salt sticks better while hot.
🌶 Flavor Variations
Spicy Nashville style
Brush with spicy oil + cayenne
Parmesan garlic
Sprinkle parmesan + garlic butter
Lemon pepper
Toss in lemon zest + pepper
Korean style
Glaze with sweet chili sauce
Air fryer option
Spray oil and cook 200°C for 15–18 min (flip halfway)
🧊 Storage & Reheating
Fridge: 3–4 days
Reheat in oven or air fryer only
Never microwave (kills crunch)
❤️ Why this recipe is better than takeout
Homemade means:
- fresher oil
- better seasoning
- real chicken
- bigger pieces
- no soggy coating
And honestly… pulling a tray of hot crispy tenders out of your own kitchen? Feels elite 😄