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Crispy Buttermilk Fried Chicken Tenders Recipe for Extra Crunch

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These crispy buttermilk fried chicken tenders deliver an irresistible crunch and juicy, tender chicken with a subtle tang from the buttermilk marinade. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1.5 pounds fresh chicken tenders or sliced chicken breasts
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon white vinegar, let sit 5 minutes)
  • 1 cup all-purpose flour
  • 1 cup crushed cornflakes
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 large egg, beaten
  • 2 cups vegetable oil (peanut or canola oil recommended for frying)

Instructions

  1. Pour 1 cup buttermilk into a large bowl, add a pinch of salt and pepper. Submerge chicken tenders fully and cover. Marinate in the fridge for 30 minutes to 2 hours.
  2. In a separate large bowl, combine flour, crushed cornflakes, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix thoroughly.
  3. Lightly beat 1 large egg in a third bowl.
  4. Heat 2 cups vegetable oil in a deep frying pan or cast iron skillet over medium-high heat until it reaches about 350°F (175°C).
  5. Remove chicken from buttermilk, letting excess drip off. Dip each tender into the beaten egg, then coat thoroughly with the flour-cornflake mixture. Press coating firmly. Repeat the egg and coating step once more for double dredge.
  6. Fry tenders in batches, about 3-4 minutes per side, turning once, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
  7. Transfer cooked tenders to a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy tenders. Double dredge for extra crunch. Use a wire rack to drain and keep tenders crispy. For gluten-free, use almond flour and gluten-free cornflakes. Baking option: bake at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: fried chicken tenders, crispy chicken, buttermilk chicken, crunchy chicken tenders, easy chicken recipe, quick dinner, comfort food

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