Southern Fried Chicken Tenders Recipe

Trim any excess fat from the chicken tenders and pat them dry with paper towels so the marinade adheres.

In a medium bowl, whisk together the buttermilk, egg, hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Add the chicken tenders to the buttermilk mixture, pressing them down so they are submerged. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight will give best tenderness).

If using frozen fries: cook according to package directions (oven or air-fryer) until crisp and golden. Toss with 2 tbsp oil and 1 tsp kosher salt if baking from raw.

If using fresh potatoes: preheat oven to 425°F (220°C). Cut potatoes into desired fry shape, rinse and dry thoroughly. Toss with 2 tbsp oil and 1 tsp salt, spread in a single layer on a baking sheet, and roast 25–35 minutes, turning halfway, until golden and crisp. Keep warm while frying chicken.

In a shallow bowl or rimmed plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk thoroughly to distribute spices.

Set up a dredging station: one bowl with the seasoned flour mixture and one tray for the breaded tenders. Remove chicken from the marinade one piece at a time, letting excess drip off but keeping the surface wet.

Press each wet tender firmly into the flour mixture, coating completely. For extra-crispy tenders, double-dredge: after first coat, dip briefly back into the buttermilk (or beaten egg) and coat again in the flour mixture. Place breaded tenders on a wire rack and let rest 10–15 minutes to help coating adhere.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (approx. 1 to 1.5 cups). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small pinch of flour—the oil should sizzle steadily.

Work in batches so you don’t overcrowd the pan. Gently lower 3–4 tenders into the hot oil and fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as necessary to maintain 325–350°F while frying.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (not directly on paper towels) to keep crust crisp. Repeat with remaining tenders.

While the chicken fries, make the sauce: in a small saucepan over medium heat combine the brown ale and honey. Bring to a gentle simmer and let reduce for 4–6 minutes until slightly syrupy.

Whisk in the butter until melted and smooth, then add the apple cider vinegar, optional hot sauce or cayenne, and 1/8 tsp salt. Taste and adjust sweetness or acidity—if too bitter, add a little more honey; if too sweet, a splash more vinegar.

Keep warm on very low heat. The sauce will thicken more as it cools—stir before serving.

Pile a portion of fries in the center of each plate or on a shared platter.

Arrange 4–5 warm chicken tenders over the fries.

Drizzle 1–2 tablespoons of the warm brown ale honey sauce over the tenders (reserve additional sauce for dipping).

Garnish with chopped parsley and serve lemon wedges on the side for squeezing over the chicken. Serve immediately while hot and crispy.