Imagine pulling apart a perfectly golden chicken tender, hearing that satisfying crunch, and watching the steam rise from a juicy, well-seasoned interior. These are the homemade chicken tenders you have been chasing your whole life.
What makes this recipe truly special is the buttermilk marinade. Soaking the chicken for at least two hours (or overnight, if you can wait) tenderizes the meat from the inside out, so every bite is impossibly juicy. The seasoned flour blend does double duty, building a thick, craggy coating that fries up with those irresistible crunchy nooks you love from your favorite restaurant.
Best of all, this recipe uses everyday pantry spices and a straightforward stovetop method, so there is no special equipment required. Whether you are cooking for a crowd or just craving something seriously good on a weeknight, these tenders deliver every single time.
Be sure to use the highest-quality chicken. I get mine from ButcherBox. With the highest quality meat and seafood, ButcherBox offers premium quality meat, delivered to your door. If you don’t have time to shop for high-quality protein for your family, this is the solution.
Helpful Tips
- Marinate overnight if you can: Two hours gets you great results, but an overnight soak takes the tenderness and flavor to another level entirely. The buttermilk works its magic slowly, breaking down the proteins for an extra silky interior.
- Let the breaded tenders rest before frying: After dredging, set the tenders on a wire rack for five full minutes. This rest period helps the coating bond to the chicken so it stays put in the oil instead of slipping off into the pan.
- Fry in batches and watch your oil temperature: Crowding the pot drops the temperature of your oil, which leads to greasy, pale tenders instead of golden, crispy ones. Keep the oil at 350 degrees F between batches and give each tender the room it needs to fry evenly.
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Homemade Chicken Tenders
Ingredients
- 1 1/2 pounds chicken tenders
For the marinade:
- 2 cups buttermilk
- 2 teaspoons Paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon salt
- 2 teaspoons pepper
For the breading:
- 2 cups flour
- 2 tablespoon cornstarch
- 1 tablespoon Paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
Instructions
- In a bowl, mix together the buttermilk, paprika, garlic and onions powders, salt and pepper. Marinate the chicken in this mixture for at least 2 hours or overnight.
- Once chicken has marinated, remove it from the fridge.
- In a bowl or plastic bag, combine the flour, cornstarch, paprika, garlic and onion powders, and salt.
- Dredge the tenders in the seasoned flour. Set on a wire rack to rest for 5 minutes.
- Fill a pot with 2 inches of high-heat oil. Heat it to about 350 degrees F. Fry the tenders in batches, about 4 minutes, being careful not to crowd them so they fry evenly.
Notes
- Marinate overnight if you can: Two hours gets you great results, but an overnight soak takes the tenderness and flavor to another level entirely. The buttermilk works its magic slowly, breaking down the proteins for an extra silky interior.
- Let the breaded tenders rest before frying: After dredging, set the tenders on a wire rack for five full minutes. This rest period helps the coating bond to the chicken so it stays put in the oil instead of slipping off into the pan.
- Fry in batches and watch your oil temperature: Crowding the pot drops the temperature of your oil, which leads to greasy, pale tenders instead of golden, crispy ones. Keep the oil at 350 degrees F between batches and give each tender the room it needs to fry evenly.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.