Crispy Fried Chicken Tenders Recipe

Trim and marinade

Pat chicken tenders dry with paper towels. In a bowl or resealable bag, combine buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Add chicken tenders, ensuring they are submerged. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight yields best tenderness).

Prepare dry mix

In a shallow dish or rimmed baking sheet, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried thyme, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Prepare wet dip

In a separate shallow bowl, beat the 2 eggs with 2 tablespoons milk until smooth.

Set up an assembly line: marinated chicken (drained but not wiped), egg wash, and flour mix. Keep space for finished breaded tenders on a separate plate.

Dredge

Working one at a time, remove a tender from the marinade letting excess drip off. Dip into the egg wash to coat, then press into the flour mixture ensuring an even coating. For extra crispness, double-dip: after first flour coat, return to egg wash briefly and press into flour again. Place breaded tenders on a wire rack set over a sheet pan.

Let the breaded tenders rest on the rack for 10–15 minutes at room temperature to allow the coating to set. This helps prevent the breading from falling off during frying.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (about 3–4 cups depending on pot size). Heat over medium-high until oil reaches 350°F (175°C) on an instant-read thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float.

Fry in batches

Carefully add 3–4 tenders (do not overcrowd) to the hot oil. Fry, turning once, until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on thickness (total 6–8 minutes). Adjust heat as needed to keep oil near 325–350°F. Remove tenders with a slotted spoon or spider and transfer to a wire rack set over a sheet pan lined with paper towels to drain. Repeat with remaining tenders.

If making ahead, keep finished tenders in a warm oven set to 200°F (95°C) on the wire rack to preserve crispiness while you finish frying remaining batches.

Warm and toss (optional)

If serving with buffalo sauce, you can toss the hot tenders in warmed buffalo sauce for sauced tenders: place 1/2 cup buffalo sauce in a heatproof bowl, microwave or gently warm on stovetop until warm but not boiling. Add fried tenders and toss briefly to coat. For LC gold (honey mustard-style) sauce, serve on the side or brush lightly on warm tenders.

Plate

Arrange 4–6 tenders per serving on a platter with celery sticks and a ramekin of chosen sauce (LC gold or buffalo). Offer blue cheese or ranch dressing on the side for dipping.

Garnish with a sprinkle of flaky salt if desired and serve immediately while hot and crispy.