These crispy chicken tenders deliver a golden-brown crust with juicy, tender meat inside. This reliable method uses a double-dredge technique for maximum crunch. You’ll love these homemade crispy chicken tenders for their incredible texture and flavor.
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Why You’ll Love This Crispy Chicken Tenders
Shatteringly Crispy: Double-dredging creates a craggy, crunchy crust.
Full of Flavor: Seasoning is built into the flour and chicken.
Versatile & Crowd-Pleasing: Perfect for meals, salads, or sandwiches.
Total Control: Decide oil quality, cook time, and seasoning level.
Ingredients & Tools
- 1 lb chicken tenderloins
- 1 cup buttermilk
- 1 tsp hot sauce (like Frank’s RedHot)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp kosher salt, plus more for seasoning
- ½ tsp black pepper
- ½ tsp baking powder
- Vegetable or canola oil, for frying (about 4 cups)
Tools: A large, heavy-bottomed pot or Dutch oven, a deep-fry or candy thermometer, tongs, a wire rack set over a baking sheet
Notes: Buttermilk and hot sauce tenderize the chicken; cornstarch makes the crust extra light and crisp.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet, then transfer to a bag for up to 3 months.
- Reviving: Reheat in an air fryer or oven at 375°F until crispy.
Serving Suggestions
Complementary Dishes
- Classic Creamy Coleslaw — The cool, creamy crunch of the slaw is the perfect textural and temperature contrast to the hot, crispy chicken.
- Perfectly Seasoned Waffle Fries — It’s a match made in heaven. The soft interior and crispy exterior of the fries just belong next to these tenders.
- Simple Mac & Cheese — For the ultimate comfort food plate, you can’t go wrong with a side of rich, cheesy pasta.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cut through the richness of the fried chicken beautifully.
- Sparkling Lemonade — For a non-alcoholic option, the tart and sweet fizz is incredibly refreshing and palate-cleansing.
- Iced Sweet Tea — A Southern classic for a reason. Its mild sweetness is the ideal partner for the savory, salty crust.
Something Sweet
- Warm Apple Pie with Vanilla Ice Cream — The warm, spiced apples and cold ice cream continue the theme of delightful contrasts after your savory main.
- Rich Chocolate Brownie — A dense, fudgy brownie feels like a decadent and satisfying finale to this comforting meal.
- Simple Strawberry Shortcake — Light, fresh, and not too heavy, it’s a bright and cheerful way to end your feast.
Before You Start: Tips & Ingredient Notes
- Why buttermilk? Its slight acidity helps break down the chicken’s proteins, making it more tender. If you’re in a pinch, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don’t skip the baking powder. This is a little pro trick! The baking powder reacts with the liquid and heat to create tiny bubbles in the crust, making it even lighter and airier. It makes a noticeable difference.
- Use a thermometer for the oil. This is non-negotiable for perfect results. If the oil is too cool, the tenders will be greasy; if it’s too hot, the outside will burn before the inside cooks through. A thermometer takes all the guesswork out.
- Pat your chicken dry. Before you dunk the tenders in the buttermilk, give them a quick pat with a paper towel. This helps the marinade cling better and ensures your coating will stick perfectly later on.
How to Make Crispy Chicken Tenders
Step 1: Start by marinating the chicken. In a medium bowl, combine the buttermilk and hot sauce. Add the chicken tenderloins, making sure each one is fully submerged. Let them hang out in there for at least 15 minutes at room temperature, or for extra-tender chicken, you can cover and refrigerate for up to 4 hours. You’ll notice the buttermilk mixture will start to work its magic.
Step 2: While the chicken is marinating, prepare your dredging station. In a separate shallow bowl or pie plate, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, onion powder, salt, pepper, and that all-important baking powder. Whisk it really well so all the spices are evenly distributed—you don’t want one tender with all the paprika and another with none!
Step 3: Now, heat your oil. Pour enough vegetable or canola oil into your heavy-bottomed pot to reach a depth of about 1.5 to 2 inches. Attach your candy thermometer and heat the oil over medium-high heat until it reaches a steady 350°F (175°C). This is the sweet spot for frying chicken tenders, giving you a golden crust without burning.
Step 4: Time for the double-dredge! Working with one piece at a time, take a chicken tender from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to make sure it’s fully coated. Then, dip it right back into the buttermilk for a quick second, and finally, give it one more roll in the flour mixture. This double layer is what builds that amazing, craggy, ultra-crispy crust.
Step 5: Carefully place 3-4 coated tenders into the hot oil using tongs. Don’t overcrowd the pot, or the oil temperature will drop too much and you’ll get greasy chicken. Fry for 3-4 minutes per side, until they’re a deep, golden brown and the internal temperature of the chicken reaches 165°F (74°C). You’ll hear a really satisfying sizzle when they’re cooking perfectly.
Step 6: As soon as the tenders are done, transfer them directly to the wire rack set over the baking sheet. This is crucial—if you put them on a paper towel-lined plate, the bottom will steam and get soggy. The wire rack allows air to circulate all around, keeping every inch of that beautiful crust crispy. Let them rest for a couple of minutes before serving—they’ll be dangerously hot!
Top Mistakes to Avoid
- Overcrowding the pot. This is the number one reason for soggy, greasy chicken. Adding too many tenders at once causes the oil temperature to plummet, so the crust absorbs oil instead of sealing. Fry in small, manageable batches for the crispiest results.
- Using the wrong oil temperature. I’ve messed this up before too—guessing the oil heat is a recipe for disaster. Without a thermometer, you’re flying blind. Too hot and it burns; too cool and it’s greasy. That thermometer is your best friend here.
- Skipping the wire rack. It might seem like a small detail, but placing hot fried food on a flat surface traps steam. Using a wire rack keeps the entire surface crispy, from the moment it comes out of the oil to the moment it hits your plate.
- Not seasoning the flour. The flavor needs to be in the crust, not just sprinkled on top afterward. If your flour mixture is bland, your chicken tenders will be bland. Be generous and mix those spices in thoroughly.
Expert Tips
- Tip: For an extra flavor boost, add a tablespoon of the buttermilk marinade to your flour mixture and use a fork to mix it in. It will create little clumps that fry up into super crunchy, flavorful bits in the crust.
- Tip: Let your coated chicken tenders rest on the wire rack for about 5 minutes before frying. This allows the coating to set and adhere better to the chicken, preventing it from sliding off during frying.
- Tip: If you want to get a head start, you can marinate the chicken in the buttermilk mixture in the refrigerator overnight. The longer marination will only make the chicken more tender and flavorful.
- Tip: For a baked option, arrange the double-dredged tenders on a wire rack set over a baking sheet, spray generously with cooking spray, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until cooked through and crispy.
FAQs
Can I bake these instead of frying?
Absolutely! For a baked version, preheat your oven to 425°F (220°C). After the double-dredge, place the tenders on a wire rack set over a baking sheet. Give them a really good spray with cooking oil on all sides—this helps them crisp up. Bake for about 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. They won’t be *quite* as shatteringly crisp as the fried version, but they’ll be deliciously crunchy and much lighter.
What’s the best way to reheat leftovers?
To bring back the crunch, never use the microwave—it will turn them soft and rubbery. Instead, reheat them in an air fryer at 375°F (190°C) for 3-4 minutes or in a conventional oven at 400°F (200°C) for about 8-10 minutes. This method uses dry, circulating heat to re-crisp the exterior while warming the inside perfectly.
Can I use chicken breasts instead of tenderloins?
You sure can. Just slice larger chicken breasts into 1-inch thick strips that are roughly the size and shape of tenderloins. The key is to make sure all the pieces are of uniform thickness so they cook at the same rate. You might need to adjust the cooking time by a minute or two depending on the thickness.
How long can I store the raw marinated chicken?
The chicken can happily marinate in the buttermilk mixture in the refrigerator for up to 24 hours. Any longer than that and the texture can start to become a little mushy from the acid in the buttermilk. Overnight is the perfect sweet spot for maximum tenderness.
Why did my breading fall off?
This usually happens for one of two reasons. First, the oil wasn’t hot enough when the chicken was added, so the crust didn’t immediately set. Second, you might not have pressed the flour mixture onto the chicken firmly enough during the dredging process. Make sure you really press that coating on there during the second flour dip to help it adhere.
Crispy Chicken Tenders
Make the best homemade Crispy Chicken Tenders with our double-dredge method for maximum crunch. Get the easy, foolproof recipe and serve them tonight!
Ingredients
For the Ingredients & Tools
-
1 lb chicken tenderloins
-
1 cup buttermilk
-
1 tsp hot sauce (like Frank's RedHot)
-
1 ½ cups all-purpose flour
-
½ cup cornstarch
-
2 tsp garlic powder
-
2 tsp paprika
-
1 tsp onion powder
-
1 tsp kosher salt (plus more for seasoning)
-
½ tsp black pepper
-
½ tsp baking powder
-
4 cups Vegetable or canola oil (for frying)
Instructions
-
Start by marinating the chicken. In a medium bowl, combine the buttermilk and hot sauce. Add the chicken tenderloins, making sure each one is fully submerged. Let them hang out in there for at least 15 minutes at room temperature, or for extra-tender chicken, you can cover and refrigerate for up to 4 hours.01
-
While the chicken is marinating, prepare your dredging station. In a separate shallow bowl or pie plate, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, onion powder, salt, pepper, and that all-important baking powder.02
-
Now, heat your oil. Pour enough vegetable or canola oil into your heavy-bottomed pot to reach a depth of about 1.5 to 2 inches. Attach your candy thermometer and heat the oil over medium-high heat until it reaches a steady 350°F (175°C).03
-
Time for the double-dredge! Working with one piece at a time, take a chicken tender from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing gently to make sure it's fully coated. Then, dip it right back into the buttermilk for a quick second, and finally, give it one more roll in the flour mixture.04
-
Carefully place 3-4 coated tenders into the hot oil using tongs. Don't overcrowd the pot, or the oil temperature will drop too much and you'll get greasy chicken. Fry for 3-4 minutes per side, until they're a deep, golden brown and the internal temperature of the chicken reaches 165°F (74°C).05
-
As soon as the tenders are done, transfer them directly to the wire rack set over the baking sheet. Let them rest for a couple of minutes before serving—they'll be dangerously hot!06
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