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Homemade Fried Chicken Tenders Recipe photo

Fried Chicken Tenders Recipe

Crispy, double-dredged fried chicken tenders marinated in buttermilk and fried to golden perfection.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 6 servings

Equipment

  • Large Mixing Bowl
  • wide shallow bowl or cake tin (for dredging)
  • separate wide shallow bowl or cake tin (for egg wash)
  • 4- or 5-quart pot or deep fryer
  • candy or instant-read thermometer
  • wire rack and sheet tray
  • Tongs

Ingredients
  

  • 2 pounds chicken tenders
  • 1 1/2 cups buttermilk for marinade
  • 1/4 cup pickle juice or white distilled vinegar use either
  • 1 tablespoon hot sauce
  • 1 1/2 tablespoons garlic granules for marinade
  • 1 1/2 tablespoons onion granules for marinade
  • 2 teaspoons paprika for marinade
  • 2 teaspoons coarse salt for marinade
  • 1 teaspoon ground black pepper for marinade
  • 1 cup all-purpose flour for dredge
  • 1 cup cornstarch for dredge
  • 1 tablespoon baking powder for dredge
  • 2 teaspoons garlic granules for dredge
  • 2 teaspoons onion granules for dredge
  • 2 teaspoons paprika for dredge
  • 3 teaspoons coarse salt for dredge (total); 2 tsp used in dry mix, 1 tsp used in egg wash
  • 1 teaspoon ground black pepper for dredge (total); 1/2 tsp used in dry mix, 1/2 tsp used in egg wash
  • 4 large eggs for egg wash
  • 1/2 cup buttermilk for egg wash
  • oil for frying enough to fill pot halfway (neutral oil)

Instructions
 

  • In a large bowl combine 1 1/2 cups buttermilk, 1/4 cup pickle juice or vinegar, 1 tablespoon hot sauce, 1 1/2 tablespoons garlic granules, 1 1/2 tablespoons onion granules, 2 teaspoons paprika, 2 teaspoons coarse salt, and 1 teaspoon ground black pepper; add the chicken tenders, mix to coat, cover, and refrigerate for 2 to 24 hours.
  • Whisk together the dry dredge in a wide shallow bowl: 1 cup all-purpose flour, 1 cup cornstarch, 1 tablespoon baking powder, 2 teaspoons garlic granules, 2 teaspoons onion granules, 2 teaspoons paprika, 2 teaspoons coarse salt, and 1/2 teaspoon ground black pepper; set aside.
  • In a separate wide bowl whisk 4 eggs with 1/2 cup buttermilk, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper to make the egg wash; set aside.
  • Heat enough oil in a 4- or 5-quart pot to come about halfway up the sides and bring to 375°F, monitoring with a candy or instant-read thermometer.
  • Working a few tenders at a time, drain excess marinade, dredge each tender in the seasoned flour mixture pressing to coat, then dip completely in the egg wash, let excess drip off, and dredge again in the flour mixture; place coated tenders on a wire rack set over a sheet tray and rest up to 15 minutes.
  • Fry the tenders in batches (do not overcrowd) at 375°F; the temperature will drop to about 350°F—adjust heat to maintain the oil. Cook 4 to 6 tenders at a time for 3 1/2 to 4 minutes, turning once or twice, until golden brown and cooked through.
  • Transfer cooked tenders to a wire rack to drain while you finish the remaining batches.
  • Serve hot with optional dipping sauces such as ranch, blue cheese, or honey mustard.

Notes

  • Use a thermometer to keep oil at 375°F so it settles near 350°F when chicken is added.
  • Marinate at least 2 hours or overnight for best flavor and tenderness.
  • Do not overcrowd the pot; fry in batches to avoid soggy coating.
  • Let tenders rest 10–15 minutes on a rack before frying to help the coating adhere.
  • Keep finished tenders on a wire rack (not paper towels) to drain excess oil.