Entrée: United States – Chicken Tenders
Serving Size: 4
Approximate Time
Prep
45 min
Cook
18 min
Additional
5 min
Total
1 hr 8 min
Ingredients
1 1 / 2 lb (680 g) chicken tenderloins or chicken breasts cut into 1-inch-wide strips
1 cup (240 ml) buttermilk
1 tsp hot sauce (optional)
2 cups (250 g) all-purpose flour
1 / 3 cup (40 g) cornstarch
2 tsp kosher salt, divided
1 tsp freshly ground black pepper
1 tsp paprika
1 tsp garlic powder
1 / 2 tsp onion powder
1 / 2 tsp baking powder (optional, for extra crisp)
2 to 3 cups (480 to 720 ml) neutral oil, for frying
Lemon wedges and dipping sauce, for serving (optional)
Instructions
Marinate the chicken: In a bowl, whisk the buttermilk, 1 teaspoon salt, and hot sauce. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes up to 8 hours.
Make the dredge: In a shallow dish, combine the flour, cornstarch, baking powder (if using), remaining 1 teaspoon salt, pepper, paprika, garlic powder, and onion powder.
Heat the oil: Pour about 2 inches of oil into a heavy pot or high-sided skillet and heat to 350°F (175°C). Set a wire rack over a baking sheet for draining.
Dredge: Working with a few pieces at a time, lift chicken from the buttermilk, letting excess drip off. Coat thoroughly in the flour mixture, pressing to adhere. For an extra craggy crust, dip back into the buttermilk and then coat in the flour mixture a second time.
Fry: Fry the tenders in batches until deep golden and cooked through, 4–6 minutes total, turning once. Maintain oil around 325–350°F (165–175°C). The internal temperature should reach 165°F (74°C).
Drain and season: Transfer to the wire rack to drain and immediately sprinkle with a pinch of salt. Repeat with remaining chicken.
Serve: Rest 5 minutes, then serve hot with lemon wedges and your favorite dipping sauces.
Oven or air-fryer option: For baking, preheat oven to 425°F (220°C). Arrange coated tenders on a rack set over a sheet pan and mist generously with cooking oil. Bake 15–18 minutes, flipping halfway, until golden and 165°F (74°C). For air fryer, cook at 400°F (200°C) for 10–12 minutes, flipping at 7 minutes and lightly spraying both sides with oil.
