Fried Chicken Tenders Recipe

Trim and season

Pat the chicken tenderloins dry with paper towels. If using breasts, cut into 1/2" wide strips. Place chicken in a bowl and sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp paprika. Toss to evenly coat. Set aside to rest while you prepare the marinades and breading (10–15 minutes).

Marinate (optional but recommended)

In a shallow dish, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Add the seasoned chicken, turning to coat. Cover and refrigerate for 20–30 minutes (or up to 4 hours). If you prefer not to marinate, proceed directly to the breading step.

Prepare dry mix

In a wide shallow bowl or plate, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. If using, stir in 1/2 cup fine dry breadcrumbs for extra crunch.

Prepare wet mix

In another bowl, beat 2 large eggs. If you did not marinate the chicken, add 1 cup buttermilk to the eggs and whisk until combined. If chicken was marinated in buttermilk, simply beat eggs in the bowl (no extra buttermilk needed).

Dredge in stages

Set up a breading station: dry mix, wet mix, then dry mix again (double-dredge method). Working one piece at a time, coat a chicken strip in the dry flour mix, shake off excess, dip into the egg mixture, then press back into the dry mix to fully coat. For extra crispness, repeat the wet-dry step once more. Place breaded tenders on a wire rack set over a baking sheet and let rest 10 minutes so the coating adheres.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1"–1.5" (enough to half-submerge tenders). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and brown steadily without burning.

Fry chicken

Working in small batches (do not overcrowd), carefully add 4–6 tenders to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F (160–175°C) while frying. Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining tenders.

Finish and rest

Let the tenders rest 3–5 minutes before serving so juices redistribute and the coating firms up.

Cook french fries

If using frozen fries, bake or fry according to package instructions so they finish at the same time as the chicken. For fresh fries: cut potatoes into 1/4"–3/8" strips, soak 20–30 minutes, pat dry, fry at 325°F (160°C) for 3–4 minutes until tender, drain, then fry a second time at 375°F (190°C) until golden and crisp (2–3 minutes). Season with 1/2 tsp salt immediately.

Prepare vegetable of the day

Steam or roast your chosen vegetable. For steamed broccoli or beans: steam 4–6 minutes until bright and tender-crisp, toss with 1 tbsp butter and a pinch of salt. For roasted carrots: toss 2 cups carrots with 1 tbsp oil, roast at 425°F (220°C) for 18–22 minutes until tender and caramelized, season with salt.

Plate and garnish

Arrange 4–5 fried chicken tenders on each plate with a serving of fries and the vegetable. Add a small ramekin of ranch or honey mustard, a lemon wedge, and sprinkle chopped parsley over the tenders if using. Serve immediately while hot and crisp.