Pin It My youngest daughter stood on a chair beside me, flour dusting her nose like powdered sugar, declaring she wanted to help make the best chicken ever. We were hosting a chaotic birthday party for twelve kids, and I needed something foolproof that would actually get eaten. The house filled with that unmistakable frying aroma that makes everyone gravitate toward the kitchen, asking if dinners ready yet. Those tenders disappeared in minutes, and now its the only way my children will eat chicken. The secret, I discovered, is patience with the marinade and not rushing the oil temperature.
Last summer, my neighbor smelled the frying from across the street and showed up with a container of her grandmothers potato salad. We sat on the back porch dipping warm tenders into various sauces while the kids ran through the sprinkler. She laughed and admitted she had been meaning to ask for the recipe since our block party the previous year. Thats the thing about really good fried chicken—it builds community without trying.
Ingredients
- 500 g chicken tenders: Fresh tenders cook more evenly than frozen ones, which release water and make the coating soggy
- 240 ml buttermilk: The acidity tenderizes the meat while creating the perfect base for the flour to cling to
- 1 tsp salt and 1/2 tsp black pepper: Dont skimp on seasoning the marinade since this is your only chance to flavor the inside of the chicken
- 1/2 tsp garlic powder and 1/2 tsp onion powder: These powders dissolve beautifully in buttermilk unlike fresh garlic which can burn during frying
- 180 g all-purpose flour: Protein content varies by brand so stick with unbleached all-purpose for the most consistent crunch
- 1 1/2 tsp paprika: Adds a subtle sweetness and that gorgeous golden-red color that looks professionally made
- 1 tsp baking powder: The secret ingredient that creates those irresistible tiny bubbles in the crust for extra crunch
- 1/2 tsp cayenne pepper: Optional but worth it for that gentle heat that keeps you reaching for just one more
- 500 ml vegetable oil: Canola or peanut oil works best—avoid olive oil which has too low a smoke point for proper frying
Instructions
- Prepare the buttermilk bath:
- Whisk the buttermilk with salt, pepper, garlic powder, and onion powder until fully dissolved. Add the chicken and turn to coat, then cover and refrigerate for at least one hour but preferably overnight.
- Mix the coating:
- Combine flour, paprika, salt, pepper, cayenne, and baking powder in a shallow dish. Use a fork to work out any lumps so the coating goes on evenly.
- Heat the oil:
- Pour oil into a heavy Dutch oven or deep skillet until its about two inches deep. Heat over medium-high until it reaches 175°C (350°F)—too cool and the chicken gets greasy, too hot and it burns before cooking through.
- Dredge the tenders:
- Lift chicken from the marinade, letting excess drip off briefly. Press firmly into the flour mixture, shaking gently to remove loose coating before frying.
- Fry in batches:
- Carefully lower tenders into the hot oil without overcrowding. Fry 4 to 5 minutes per side until deep golden brown and the internal temperature hits 75°C (165°F).
- Rest before serving:
- Transfer to paper towels to drain and let rest for 2 minutes. This crucial step lets the crust set and keeps the juices redistributing evenly throughout the meat.
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My father in law took one bite during Sunday dinner and silently reached for a second tender, which is his highest compliment. Now he requests them specifically when he visits, and Ive learned to double the recipe just to be safe.
Getting the Perfect Crisp
The oil temperature will drop when you add cold chicken, so adjust the heat between batches to maintain 175°C. I keep a thermometer clipped to the side of the pan—guessing caused me too many disappointing dinners before I wised up.
Make Ahead Strategy
Marinate the chicken up to 24 hours in advance for even deeper flavor penetration. You can also coat the tenders in flour and refrigerate them on a baking sheet for up to 4 hours before frying.
Serving Ideas
These tenders transform into everything from game day snacks to weeknight dinner heroes with almost no effort. Serve them with classic honey mustard, homemade ranch, or hot honey for a sweet spicy kick.
- Warm your serving plates in the oven so the chicken stays crisp longer
- Set up a toppings bar with lettuce, tomatoes, and pickles for chicken tender sandwiches
- Cut cooled tenders into strips for the next days lunchbox with ranch dipping sauce
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Pin It Theres something deeply satisfying about hearing that first bite of crispy crust giving way to juicy tender meat. Hope these become your households new favorite too.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 1 hour, but overnight marinating yields the most tender and flavorful results. The buttermilk breaks down proteins for a melt-in-your-mouth texture.
- → What's the ideal frying temperature?
Heat oil to 175°C (350°F). Use a cooking thermometer to maintain consistent heat. This ensures proper cooking and prevents greasy results.
- → Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend. The coating technique remains the same, and results are equally delicious.
- → How do I get extra crispy coating?
Use the double-dip method: coat in flour, dip back into buttermilk, then coat again in flour. Baking powder in the mixture also enhances crunchiness.
- → What dipping sauces work best?
Classic honey mustard, creamy ranch, or barbecue sauce are traditional choices. Buffalo sauce, honey garlic, or sweet chili also complement perfectly.