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Ingredients
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Chicken & Marinade
Breading
Frying & Serving
Method
Chicken & Marinade
Trim and Marinate
Trim any excess fat or connective tissue from the chicken tenders or cut breasts into 1-inch wide strips. Place chicken in a bowl or resealable bag. Whisk together buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp hot sauce (if using). Pour marinade over chicken, ensure pieces are fully submerged, cover or seal, and refrigerate for at least 30 minutes and up to 8 hours. Longer marinating tenderizes and flavors the meat.
Breading
Prepare Breading Stations
Set up three shallow dishes: In the first, whisk together flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/2 tsp baking powder. In the second dish, beat the 2 eggs with 2 tbsp milk (or water) to make the egg wash. Keep the third dish empty for the marinated chicken to rest briefly after dredging.
Dredge Chicken
Remove chicken from the marinade one piece at a time, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, shaking off excess, then dip in the egg wash, then return to the flour mixture for a second coating. Place breaded tenders on a wire rack or tray while you heat the oil. Double-coating creates a crunchy crust that adheres during frying.
Frying & Serving
Heat Oil
Pour about 1.5–2 cups of oil into a heavy skillet or deep pan (oil depth ~1/2 to 1 inch). Heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles and turns golden within 10 seconds. If you don't have a thermometer, maintain a medium-high heat and test with a small scrap.
Fry Chicken Tenders
Working in batches (do not overcrowd), gently lower breaded tenders into the hot oil. Fry for 3–4 minutes per side, turning once, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time per batch is about 6–8 minutes depending on thickness. Adjust heat as needed to prevent burning; ideal oil temperature stays around 325–350°F (160–175°C).
Drain
Using tongs, transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly. If making multiple batches, keep finished tenders warm in a 200°F (95°C) oven on a rack so they stay crisp.