Save to Pinterest The smell of frying chicken still takes me back to my grandmother's cramped kitchen where I learned that patience and hot oil can create something magical together. I remember watching her work with a rhythm I couldn't quite grasp, dusting chicken pieces in flour while explaining that good fried chicken is eighty percent confidence and twenty percent temperature control. These tenders are my simplified version of that wisdom, friendlier for weeknight cooking but still delivering that same irresistible crunch.
My youngest daughter declared these the best thing I cook, which says something coming from someone who used to pick breading off everything. The first time I made them for her birthday party, I stood over the stove for two hours frying batch after batch while kids hovered around like hungry birds, and every single tender vanished before I could even sit down.
Ingredients
- Chicken tenders: Cut uniform strips if you're starting with whole breasts so everything cooks at the same speed
- Buttermilk: The acidity here is non negotiable for tender meat and helps the flour cling like a friend who won't let go
- Garlic and onion powder: These savory backbone spices taste better together than apart
- Paprika: Adds a subtle earthy sweetness and helps achieve that gorgeous golden color
- Baking powder: The secret ingredient for extra bubbly crunch in your coating
- Vegetable oil: Choose something neutral with a high smoke point so you can fry without fear
Instructions
- Create the buttermilk bath:
- Whisk together your marinade ingredients in a large bowl until the spices dissolve into the creamy liquid. Submerge the chicken completely and let it soak up all that flavor in the refrigerator for at least two hours.
- Build your flour station:
- Mix the coating spices and flour in a shallow dish where you can easily press each piece into the mixture. Let everything sit out while the oil heats so the flour has time to get friendly with the seasonings.
- Dredge like you mean it:
- Lift chicken from the marinade and let the excess drip off for a second, then press firmly into the flour mixture. Use your other hand to sprinkle more flour on top and press again until each piece is thoroughly coated.
- Get your oil ready:
- Pour enough vegetable oil into your Dutch oven or deep skillet to reach about two inches up the sides. Heat it to exactly 350 degrees Fahrenheit and try to resist the urge to rush this part like I always do.
- Fry until golden:
- Carefully lower just a few tenders into the hot oil at a time and let them sizzle happily for three to four minutes on each side. You know they are done when they float slightly and the coating turns that perfect deep golden color.
- Rest and serve:
- Transfer the finished tenders to a wire rack so they stay crispy on all sides instead of getting soggy on paper towels. Let them cool just long enough that you don't burn your tongue, then serve immediately.
Save to Pinterest These tenders have become my go to for casual dinners because people light up when they see them coming, like they know something good is about to happen. My brother once ate ten in one sitting while insisting he was only going to have a couple.
Perfecting Your Crisp
The double coat technique changed everything for me when I finally tried it on a whim. After that first flour coating, dip the tenders back into the buttermilk and then press them into the flour again for an extra thick crust that shatters beautifully when you bite in.
Temperature Mastery
I've learned that oil temperature is the real difference between good fried chicken and great fried chicken. Too cold and the coating turns soggy, too hot and the outside burns before the inside finishes cooking.
Serving Ideas
These tenders are versatile enough to work as a main course, party appetizer, or even chopped over salad the next day. The key is having some good dipping sauces ready because that's half the fun.
- Mix honey with grainy mustard for the classic sweet and tangy combo
- Blend ranch with hot sauce for something creamy and kicked up
- Keep a bowl of pickle brine nearby for the brave souls who love that tangy salt
Save to Pinterest There's something deeply satisfying about making fried chicken at home, even on a Tuesday night with kids demanding dinner. Hope these bring that same joy to your kitchen.