Southern Fried Chicken Tenders Recipe

Trim and brine (quick)

Pat the chicken tenders dry and remove any connective tissue. Place in a shallow bowl or zip-top bag.

Whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Pour over chicken ensuring pieces are fully submerged. Refrigerate and marinate at least 1 hour and up to 8 hours (longer for more tender chicken).

In a wide, shallow dish combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute spices.

Remove chicken from the refrigerator. Working one piece at a time, let excess buttermilk drip off and dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place dredged tenders on a wire rack set over a baking sheet. For an extra-crispy double-coat: after the first dredge, return tenders briefly to the buttermilk (shake off excess) and dredge again in the flour mixture.

Let coated tenders rest on the rack for 10–15 minutes to set the crust while you heat the oil. This helps the coating adhere and reduces breakage during frying.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1"–1.5" (about 3–4 cups depending on vessel). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle immediately and brown slowly.

Working in batches (do not overcrowd), carefully lower 3–4 tenders into the oil. Maintain oil temperature between 325–350°F (163–175°C) by adjusting the heat as needed. Fry 3–5 minutes per side, about 6–9 minutes total depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C).

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if frying multiple batches. Repeat with remaining tenders.

While the oil heats or during the resting time, make the peach sauce. In a small saucepan combine diced peaches, sugar, apple cider vinegar, lemon juice, water and a pinch of salt. Bring to a gentle simmer over medium heat.

Simmer, stirring occasionally, until the peaches soften and the sauce thickens slightly, about 8–10 minutes. For a smoother sauce, mash with a fork or use an immersion blender for 10–20 seconds to reach desired consistency. If using red pepper flakes for a little heat, stir them in and cook an additional 30 seconds.

Taste and adjust: add more sugar for sweetness, more vinegar or lemon for brightness, or a pinch more salt. Keep warm until ready to serve.

Prepare the buttermilk waffles according to your batter or package directions. For made-from-scratch or frozen waffles, preheat waffle iron and cook 2 waffles (6–8" each) until crisp and golden. Alternatively heat frozen waffles in a toaster or oven. Brush with a little melted butter if desired.

Place one warm waffle on each serving plate. Top each waffle with 3–4 hot fried chicken tenders.

Spoon 2–4 tablespoons of warm peach sauce over the tenders (adjust to taste). Garnish with fresh peach slices and a sprinkle of powdered sugar or a few chopped fresh herbs (mint or basil) if desired.

Serve immediately while waffles are crisp and chicken is hot. Provide extra peach sauce on the side for dipping.