Lightly seasoned and fried to perfection, you’ll want to make these Crispy Chicken Tenders. The chicken is marinaded in buttermilk and then dredged in seasoned flour and fried for just minutes. A recipe the whole family can enjoy.

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Chicken tenders of all kinds are just so great. They are easy to make, everyone loves them and they are downright delicious! These Crispy Chicken Tenders go great with the Crispy Oven Fries and the Bacon Tomato Salad!

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What Are These Chicken Tenders Like

• Difficulty – These tenders are pretty easy to make. Just make sure to pay attention when frying them so you don’t burn the chicken.
• Taste – A super crispy and lightly spiced batter with an extra tender piece of chicken!
• Serving – I used one pound of chicken tenders which will serve about four people as a main course. In the recipe card at the end of the post you can easily adjust the serving size.

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Ingredients To Make The Crispy Chicken Tenders

• 1 lb chicken tenders
• 1 cup buttermilk
• 1 1/2 cups flour
• 2 eggs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp baking powder
• Vegetable oil for frying

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

• Soak chicken in buttermilk – First up, we’re going to soak the chicken in the buttermilk. No buttermilk? No problem.

MAKE YOUR OWN BUTTERMILK

• Just whisk one tablespoon of white vinegar and let it stand for about 10 minutes. Done.
• You’ll want to let the milk sit in the buttermilk for about an hour OR you can even do this step up to overnight. But don’t skip it, really don’t! Just and hour in the fridge makes all the difference to making the chicken so tender.

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Coating the Chicken

• I like to put my flour and beaten eggs in large pasta bowls. They are easy to work with.
• So, put the flour in a bowl with all the seasonings (again, you’ll see all that in the recipe). Whisk it around. Coat the chicken in the flour. Then dip it in the egg and coat completely.

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Double Dredge the Tenders

• Coat the chicken one more time to get an extra crispy coating.

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Fry the Crispy chicken tenders

• I like to use a large deep sided skillet. I pour in enough vegetable oil to go up around 2 inches in the pan. Bring the oil up to temperature, around 350 f/180c. Test one piece to see if the oil is ready. The chicken will sizzle as it hits the oil. Cook each side for 3-4 minutes. They will be crisp, golden and cooked to perfection.

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Ready to enjoy

Drain the chicken tenders on paper towels and serve immediately with your favourite dipping sauces.

These Crispy Chicken Tenders are really best served fresh off the stove. As they sit around they will lose their crispness.

Yes, you can reheat Them

Again, they really are best served fresh, but you can reheat them and here’s how.

1. Preheat oven to 350 degrees F/180 c
2. Place all the chicken tenders on a large baking tray
3. Reheat for 10- 12 minutes until hot and crisp

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Recipe Tips

• Double dredge the chicken tenders – Simple, this is how the batter sticks to the chicken when you cook it. So, don’t skip this step! Repeat for all chicken tenders and place them on a plate ready for cooking.
• Test the oil – Add one chicken tender to the oil to see if it sizzles. If it sizzles, it’s ready to fry. Also, if the oil starts to smoke, reduce the heat and add a little more oil to cool it down a little.
• Serve hot – These are best served fresh. But can be reheated in a 350 F degrees/ 180 c oven on a baking tray for about 10 minutes.

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Substitutions

• I used sunflower oil for frying.  You could use any kind of vegetable oil or peanut oil.
• If you don’t have chicken tenders, you can just as easily cut chicken breasts into 2 inch wide strips.

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Thanks For Stopping By And Hope To See You Soon!