Super Crispy Chicken Tenders

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Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.

crispy chicken tenderSuper Crispy Chicken Tenders soaked in buttermilk and fried crisp are super flavorful, moist and extra crispy on the outside. Plus with spices like the kinds you’d get at KFC these tenders are perfect for replacing fast food cravings and even game day parties.

Once fried you can keep them crisp in a low oven at 250 degrees while you finish frying them or keep them warm until your even starts.

With the big game coming up we are looking for fun finger foods and chicken tenders are the perfect finger food.

Why marinate in buttermilk?

The buttermilk acts as a tenderizer which makes the chicken moister. Even just a half an hour soak will help with flavor and it also acts as a binding agent for the first coat of seasoned flour.

chicken tenders platter

How to make baked chicken tenders? (Healthy Chicken Tenders)

After the buttermilk marinade add the spices to breadcrumbs instead of flour. Dredge the chicken from the buttermilk into the breadcrumbs then add to a baking sheet. Bake at 400 degrees for 20-25 minutes.

Looking for some more fun fried chicken and sides?

Tools Used In This Recipe:
Deep Fryer: Easy for keeping temperature on point and kind of fun to use!
Accent Seasoning: The x factor in the original KFC copycat recipe (this is MSG, so use at your discretion).
Pigtail Flipper: I LOVE this tool for frying. I am able to drop and pick up pieces without removing any breading at all thanks to this awesome tool.


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Super Crispy Chicken Tenders

  • Yield: 16 Servings
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.


  • 4 chicken breasts boneless skinless
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 2 large eggs beaten
  • 2 cups flour
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon baking powder
  • canola oil for frying


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.

  2. Add the eggs to one bowl and the flour and spices to a second bowl.
  3. Dip each piece of chicken from the buttermilk bowl to the flour mixture.
  4. Dip it into the eggs then back into the flour mixture.
  5. Shake excess flour gently off and put the chicken onto a baking sheet.
  6. Repeat with all the pieces.
  7. Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
  8. Fry the chicken in small batches for 5-7 minutes or until golden brown.

Nutrition Information

Yield: 16 Servings, Amount per serving: 138 calories, Calories: 138g, Carbohydrates: 12g, Protein: 14g, Fat: 2g, Cholesterol: 58mg, Sodium: 459mg, Potassium: 256mg, Vitamin A: 1.6g, Vitamin C: 1g, Calcium: 2.7g, Iron: 5.7g

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Keyword: Super Crispy Chicken Tenders
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      1. I’m definitely making these for my picky grandchildren one night this week. They are always at my house on Thursday nights. I know they will go nuts for them. I’m also looking forward to them, they look SO good.

    1. It really won’t be as crispy in the oven. You might be able to do just a light breadcrumb coating and try it in the oven that way.

  1. From the reviews, I’m assuming the amount of spices indicated are enough to give the tenders that KFC flavor…My husband doesn’t like spicy & I do, so he would probably like that amount of spices in the recipe.  

    1. I didn’t use it for my recipe because it’s MSG. I just wanted to give the information if others wanted to use it.

    1. This recipe doesn’t require the accent seasoning. The original KFC recipe does and I wanted to include it in case others were interested in it.

    1. Yes, you’ll just want to make sure that it’s deep enough to be able to fry the chicken. I like using a dutch oven because the sides are high which means less splattering and clean up.

  2. I made these for 4th of July- while the rest of the country was BBQing we fried! It was my first time deep frying anything and I’m so glad I picked this recipe they came out really good and everyone loved them. Thank you

    1. Haha, nothing wrong with frying on the fourth!! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!

  3. If we were to decide to add the accent seasoning do we replace the salt with it or add that on top of the salt the recipe already calls for??

  4. Were these really spicy on 1-10 scale! Or should I leave hot sauce out! They look really good just was wanting to know spicy factor!

    1. Yes, I would recommend freezing them after they’ve been made. Flash freeze them completely in a single layer and then store them in a freezer safe ziplock bag. To reheat, place in the oven at 375 degrees 20-30 minutes. Hope this helps!

  5. I found the addition of dipping in egg and the inclusion of baking powder in the flour made the coating more bread than crust and separated from the meat…I would keep the baking powder but skip the eggs…if crunchier coating desired just double dip between buttermilk & flour.

    1. Hmm, popcorn chicken would probably work but breading such small pieces might be a challenge. As far as fried wings go I think because the meat is hidden in between the bone, it won’t be cooked before the outside gets to dark. I’m not sure it would work. Sorry.

  6. Just tried this recipe for the first time last night. It was AMAZING!!!! WE used 64 oz of oil in a dutch oven and it was the perfect amount of oil. At 350 degrees they cooked very quickly 3-4 minutes but the cutlets were super thin. This is a winner and we’ll be making again!

  7. I have always done all the cooking at home. I made these tonight and my wife said I had overdone myself this time. She vowed to never eat chicken tenders from any where else again other than mine.

  8. This was a super good recipe. The buttermilk does the trick for moist chicken. I only wished I would have put less chicken in the oil. A few at a time is the key. Otherwise it’s too crowded & the crispy flakes come off. Sorry no pictures, mine was not pretty. But TASTY