Crispy Fried Chicken Tenders Recipe - Easy Chicken Recipes (2024)

• ▢ 1½ cups all-purpose flour
• ▢ 1 teaspoon garlic salt
• ▢ ½ teaspoon coarse sea salt
• ▢ 1 teaspoon coarse black pepper
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon onion powder
• ▢ 1½ cups buttermilk
• ▢ 1 teaspoon Tobasco hot sauce
• ▢ 1½ pounds chicken tenders about 10 tenders
• ▢ vegetable oil or shortening for frying at least 4 cups

• Be sure that chicken is thawed completely, drained, and pat dry with paper towels.

• Fill a dutch oven or heavy stock pot with at least 4 inches of oil, preferably 6”. Heat the oil until it reaches 350°F (this will take 15 minutes or so), Get the oil heating while preparing the chicken.

  vegetable oil or shortening for frying

  See Also

  Coconut Chicken Tenders with Pina Colada Dip Recipe - Easy Chicken Recipes

• In a bowl, whisk together buttermilk and hot sauce. In a separate bowl, whisk together flour, salt, pepper, paprika, and onion powder in a shallow bowl or on a sheet of parchment paper.

  1½ cups all-purpose flour, ½ teaspoon coarse sea salt, 1 teaspoon coarse black pepper, 1 teaspoon paprika, ½ teaspoon onion powder, 1½ cups buttermilk, 1 teaspoon Tobasco hot sauce, 1 teaspoon garlic salt

• Dip each side of the chicken tenders in the flour mixture, then dip into the buttermilk mixture and back into the flour mixture. For extra breading, repeat this process one more time.

  1½ pounds chicken tenders

• Carefully drop one chicken piece at a time into heated oil and fry until cooked through (the center should reach 165°F). The outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken tenders will cook through in about 5 minutes. I’ve found that as long as the oil temperature is maintained correctly, the chicken will be cooked by the time the breading is a deep golden brown.

• Place cooked chicken on paper towels or brown paper bags to soak up excess oil.

• Serve immediately.

• For perfectly fried chicken pieces, be sure they are not too thick (pound to 1⁄2” if necessary). Maintain a decent depth of oil and the proper oil temperature for best results.
• Use an instant read thermometer to check and monitor the temperature of the oil.
• A dutch oven works well for stovetop deep frying because it holds the temperature more evenly than lightweight pots and pans.
• When you add the chicken to the oil, the oil temperature will drop. Avoid adding too many pieces of chicken at once which can lead to a more dramatic shift in oil temperature. Likewise, the oil can easily heat above 350°F, burning the breading before the chicken is cooked through.
• The seasonings add a little punch of flavor to the breading. Kick up the amount of hot sauce or add buffalo sauce for a spicier chicken tender.
• Two coatings of buttermilk and flour mixture make a nice, crispy thick breading. It’s not necessary, but I do like it extra yummy if I’m going to go to the effort of deep frying.
• Use vegetable oil, shortening, or peanut oil for best results.
• If you have access to a deep fryer, they work really well because the oil temperature is held even and you don’t have to toss the oil every time.
• Strainers work really well for lifting the fried chicken from the hot oil without breaking apart the breading. Tongs will work also.

Storage: Store in an airtight container for 2-3 days. Fried coating is best right after cooking. Reheat in the oven or an air fryer to re-crisp the breading.

Nutrition Facts

Easy Fried Chicken Tenders Recipe

Amount Per Serving

Calories 433Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g69%

Trans Fat 1g

Cholesterol 95mg32%

Sodium 953mg41%

Potassium 659mg19%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 4g4%

Protein 35g70%

Vitamin A 360IU7%

Vitamin C 2mg2%

Calcium 99mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.