Homemade fried chicken tenders are juicy, tender strips of chicken breast soaked in buttermilk and coated in seasoned flour for a crisp, golden crust. This simple classic delivers the perfect balance of crunchy exterior and moist interior — an easy crowd-pleasing dish for weeknight dinners, parties, or potlucks.
Key to great fried chicken tenders is oil temperature: keep the oil at the right heat so the coating turns crispy without overcooking the meat. A consistent 350°F (about 175°C) gives you a beautiful golden crust while locking in juices.
This recipe keeps things straightforward and flavorful. If you want more heat or depth, add spices such as smoked paprika, cayenne, or a pinch of garlic and onion powders to the flour mixture. Serve with your favorite dipping sauces or a simple lemon-garlic butter for a bright finishing touch. The tenders cook quickly and are perfect hot from the fryer with wedges of lemon and dipping sauces on the side.
Prep Time
10 minutes (+ 2 hours marinating)
Cook Time
About 5 minutes per batch
Serves
24 tenders
Ingredients
24 chicken tenderloins
2 cups buttermilk
2 cups all-purpose flour
Salt and freshly ground black pepper, to taste
1 teaspoon cayenne pepper or smoked paprika (optional)
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
2 large eggs
¼ cup milk
Vegetable or peanut oil for frying
Instructions
1. Marinade: Place the chicken tenderloins in a resealable bag or covered container and pour in the buttermilk. Refrigerate and marinate for at least 2 hours, or up to overnight. The buttermilk helps tenderize the chicken and adds flavor.
2. Prepare the dry mix: In a shallow bowl or container, whisk together the flour, salt, pepper, cayenne or paprika (if using), garlic powder, and onion powder. Make sure the mixture is evenly combined so every tender gets a consistent coating.
3. Make the egg wash: Lightly beat the eggs with the milk in a separate shallow bowl. This helps the flour adhere and creates a crisp double coating when used with the flour dredge.
4. Heat the oil: Pour oil into a deep skillet or medium deep fryer to a depth of about 1 to 1½ inches. Heat the oil to 350°F (175°C). Use a thermometer if possible to maintain a steady temperature.
5. Dredge the tenders: Remove tenders from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour and shake off any excess.
6. Double coat: Dip the floured tenders into the egg-and-milk mixture, then return them to the flour for a second coating. Shake off excess and place on a plate or wire rack while you finish coating the rest.
7. Fry: When the oil is at temperature, fry a few tenders at a time—do not overcrowd the pan. Fry each batch for approximately 4–6 minutes, turning once or twice, until golden brown and the internal temperature reaches 165°F (74°C).
8. Drain and rest: Transfer cooked tenders to a paper towel-lined plate or wire rack to drain. Let them rest for a minute or two so the juices redistribute and the coating firms up.
9. Serve: Serve hot with your favorite dipping sauces and lemon wedges. These tenders pair well with barbecue sauce, honey mustard, ranch, tartar sauce, or a simple lemon-garlic butter.
Tips for success: maintain a consistent oil temperature by adjusting the heat between batches; avoid overcrowding the fryer; and keep finished tenders warm in a low oven (about 200°F / 95°C) on a wire rack if making multiple batches. For a lighter version, you can oven-bake or air-fry the coated tenders, though deep-frying yields the crispest crust.
We’d love to hear your feedback. Did you try this recipe or make any changes? Share your tips and variations in the comments—happy cooking!
Recipe Summary
Homemade Fried Chicken Tenders
Yield: 24 tenders
Prep Time: 10 minutes (plus marinating)
Cook Time: 5–15 minutes depending on batch size
Total Time: About 2 hours 15 minutes including marinating
Ingredients
- 24 chicken tenderloins
- 2 cups buttermilk
- 2 cups all-purpose flour
- Salt and pepper
- 1 tsp cayenne or smoked paprika (optional)
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 2 eggs
- ¼ cup milk
- Vegetable or peanut oil for frying
Instructions
- Marinate chicken in buttermilk in the fridge for at least 2 hours.
- Mix the seasoned flour in a wide bowl.
- Beat eggs with milk in a separate bowl.
- Heat oil to 350°F (175°C).
- Dredge tenders in flour, dip in egg wash, then flour again for a double coating.
- Fry in batches for 4–6 minutes until golden and cooked through. Drain on paper towels.
- Serve hot with dipping sauces and lemon wedges.
Nutrition Information (approximate per serving)
Calories: ~133 | Protein: ~17g | Total Fat: ~3g | Carbohydrates: ~10g