There’s something deeply comforting about a plate of golden fried chicken tenders: crisp exterior, juicy interior, and a flavor that makes you want to clap your hands mid-bite. This Fried Chicken Tenders Recipe is built around a tangy buttermilk brine, a seasoned double-dredge, and a hot oil fry that seals in moisture while producing an irresistible crunch. It’s easy enough for a weeknight dinner and special enough for guests. Follow the steps below for reliably tender, flavorful chicken every time.

Why this Fried Chicken Tenders Recipe works

Three things make this recipe sing. First, the long soak in buttermilk (with a splash of pickle juice or vinegar and hot sauce) gently tenderizes and seasons the meat. Second, a two-stage dredge—first a flour/cornstarch/baking powder mixture, then an egg-and-buttermilk wash followed by a repeat of the dry mix—builds a crunchy, flaky crust. Third, frying at the right temperature locks in juices so the tenders stay moist and not greasy. Small techniques lead to big flavor.

Ingredients

2 pounds chicken tenders
1 ½ cups buttermilk
¼ cup pickle juice, or white distilled vinegar
1 tablespoon hot sauce
1 ½ tablespoons garlic granules
1 ½ tablespoons onion granules
2 teaspoons paprika
2 teaspoons coarse salt
1 teaspoon ground black pepper
1 cup all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
2 teaspoons garlic granules
2 teaspoons onion granules
2 teaspoons paprika
3 teaspoons coarse salt
1 teaspoon ground pepper
4 large eggs
½ cup buttermilk
oil for frying

Equipment

Large bowl for brining
Wide shallow bowls for dredging
Large heavy pot, Dutch oven, or deep fryer
Instant-read thermometer
Wire rack set over a baking sheet
Tongs or slotted spoon

Prep and marinade

1. Pat the chicken tenders dry with paper towels and set them in a single layer in a large bowl. Drying the surface helps the brine cling and the coating adhere.

2. In a measuring cup or small bowl, whisk together 1 ½ cups buttermilk, ¼ cup pickle juice (or white distilled vinegar), and 1 tablespoon hot sauce until smooth. Sprinkle in 1 ½ tablespoons garlic granules, 1 ½ tablespoons onion granules, 2 teaspoons paprika, 2 teaspoons coarse salt, and 1 teaspoon ground black pepper. Stir to combine.

3. Pour the buttermilk mixture over the chicken tenders, pressing them down so they’re submerged. Cover the bowl and refrigerate for at least 1 hour and up to 8 hours. The acid in the pickle juice or vinegar and the buttermilk will tenderize the meat and infuse flavor.

Make the seasoned flour

4. In a wide, shallow bowl or pie dish, combine 1 cup all-purpose flour, 1 cup cornstarch, and 1 tablespoon baking powder. Add 2 teaspoons garlic granules, 2 teaspoons onion granules, 2 teaspoons paprika, 3 teaspoons coarse salt, and 1 teaspoon ground pepper. Whisk everything together until evenly distributed. This is the dry mix for your dredge and it’s responsible for the crisp, flaky crust.

Make the egg wash

5. In a separate bowl, crack the 4 large eggs and whisk until smooth. Add ½ cup buttermilk and whisk again to make the wet dredge. Keep this bowl next to the dry mix so the assembly line is efficient.

Double-dredge for maximum crunch

6. Remove a few tenders from the brine at a time, allowing excess brine to drip back into the bowl. Coat each tender evenly in the seasoned flour mixture, pressing the dry mix into the meat so it adheres well. Shake off any excess.

7. Next, dip the floured tender into the egg-and-buttermilk wash, making sure it’s fully coated. Let excess drip off briefly, then return the tender to the dry mix for a second dredge. Press the dry mix into the wet surface so you build up a sturdy, textured crust. Place the breaded tenders on a wire rack while you work through the rest of the chicken. This double-dredge method creates the thick, crackly coating that fries up perfectly.

Heat the oil

8. Pour oil into a large heavy pot or Dutch oven to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use an instant-read thermometer to maintain temperature. If the oil is too cool, the coating will absorb oil and become greasy; if it’s too hot, the exterior will burn before the interior cooks.

Fry the tenders

9. Fry the tenders in small batches—do not overcrowd the pot. Carefully lower 3–5 tenders into the hot oil using tongs or a slotted spoon. Maintain the oil temperature around 325–350°F (163–177°C) once the chicken is added. Adjust the heat as needed.

10. Fry each batch for about 3–5 minutes, turning occasionally for even browning, until the coating is deep golden brown and the internal temperature of the thickest part of a tender reaches 165°F (74°C). Timing can vary slightly depending on tender size and oil temperature.

11. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet. Let them rest for a couple of minutes—this keeps the coating crisp and allows juices to redistribute.

Finishing and serving

12. Sprinkle a tiny pinch of extra coarse salt on the tenders while they’re still hot if you like a slightly saltier finish. Serve immediately with your favorite dipping sauces: classic honey mustard, barbecue sauce, spicy mayo, or a cooling yogurt-based dip all work beautifully.

Make-ahead and reheating

13. To make ahead, fry the tenders as directed, cool completely on a wire rack, and store in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 400°F (200°C). Place tenders on a wire rack set over a sheet pan and bake for 8–12 minutes until heated through and crisp. You can also re-crisp briefly in a 375°F (190°C) skillet with a tablespoon of oil.

Troubleshooting and tips

For an extra-flaky crust, allow breaded tenders to rest on the wire rack for 10–15 minutes before frying. This helps the breading adhere and reduces shedding during frying.
Keep the oil temperature steady. If it drops too much between batches, the tenders will be greasy. A thermometer is essential for consistent results.
If you prefer less spice, reduce the hot sauce in the brine or omit it; the paprika and garlic/onion granules still provide plenty of flavor.
Cornstarch in the dry mix gives the crust a lighter, crispier texture compared with flour alone.
Use a neutral oil with a high smoke point—canola, vegetable, or peanut oil are great choices.

Nutrition note

This Fried Chicken Tenders Recipe produces crunchy, satisfying tenders that are higher in calories than baked versions due to frying. Pair them with fresh vegetables, a simple slaw, or a light salad to balance the meal.

Short checklist before you start

Chicken tenders thawed and patted dry
Buttermilk brine mixed and chilling in the fridge
Seasoned dry mix and egg wash ready at the workstation
Oil heated to 350°F and thermometer on hand
Wire rack for draining and resting cooked tenders

Quick serving ideas

Serve on soft hamburger buns with lettuce, pickles, and slaw for crunchy chicken sandwiches.
Slice tenders and toss with a light salad for a protein-packed bowl.
Offer a trio of dipping sauces—honey mustard, hot sauce mayo, and a tangy barbecue—to keep everyone happy.

Final notes

This Fried Chicken Tenders Recipe strikes a balance between crispy, seasoned coating and a juicy, tender interior. It makes about 4 servings depending on appetite. Because the method focuses on proper brining, double-dredging, and controlled frying temperature, it’s reliable and repeatable. Tweak the spice levels to your taste and enjoy the crunch.