Fresh Chicken Tenders Recipe

Prep chicken

Pat chicken tenderloins dry with paper towels. If using chicken breasts, trim and slice into 1–1.5-inch wide tender shapes so pieces are uniform in thickness (about 1/2 inch).

In a medium bowl, combine 1 cup buttermilk, 1 tablespoon hot sauce (if using), 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Whisk to blend.

Add the chicken to the buttermilk mixture, making sure pieces are fully submerged. Cover and refrigerate for at least 2 hours and up to 12 hours (overnight) for best tenderness and flavor.

About 30 minutes before frying, remove chicken from the refrigerator to come closer to room temperature (but keep it chilled if ambient is warm).

In a shallow dish or wide bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne (if using).

Set up a dredging station: the seasoned flour mixture in one dish and the reserved 1/4 cup buttermilk in another small bowl (the buttermilk helps the flour adhere for a thicker crust). Remove each tender from the marinade, letting excess drip back into the bowl, dip briefly into the 1/4 cup buttermilk, then press into the flour mixture to fully coat. For an extra-crispy double coating, shake off excess flour, dip again into the small buttermilk bowl, and coat again in flour.

Place breaded tenders on a wire rack set over a sheet pan. Let rest 10–15 minutes to allow the coating to adhere; this helps prevent the breading from falling off in the oil.

Pour 3 to 4 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5–2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour—if it sizzles immediately and browns in ~30 seconds, oil is ready.

Work in batches so you don’t overcrowd the pan (crowding lowers oil temperature and yields greasy tenders). Gently lower 4–6 tenders into the hot oil using tongs. Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (total 6–8 minutes), or until internal temperature reaches 165°F (74°C).

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a paper towel–lined sheet pan to drain. Sprinkle lightly with finishing salt if desired. Keep cooked batches in a warm oven (200°F/95°C) while you finish remaining batches so they stay crisp.

Serve the tenders hot with lemon wedges and your choice of dipping sauce.