Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings.
If you love recreating fun family-favorite American restaurant meals at home, then you’ll love the easy Baked Beans, our famous Baked Mac and Cheese, and creamy Macaroni Salad!
Do you want to cracked the secret code when making chicken tenders crispy on the outside, juicy on the inside, and incredibly flavorful? These homemade Chicken Tenders are soaked in buttermilk, fried crisp, and are super flavorful, moist, and extra crispy on the outside! Plus, with spices like the kind you’d get at your favorite chicken restaurant, they are perfect for replacing fast food cravings and even game day parties. Plus, there are directions for an oven baked version too, so there can be no feeling guilty about indulging in this awesome chicken fingers recipe!
They’re golden brown fried chicken tenders made with either chicken breasts (make sure you use skinless chicken breasts) that you can slice into thinner chicken strips or you can use chicken tenderloin pieces and skip an extra step in the preparation. The addition of the yummy spices that are used in our copycat KFC Potato Wedges recipe takes these chicken fingers over the top.
If you’re using a chicken breast you will cut it along it’s long side to make chicken strips the right length for these chicken tenders. If you cut the chicken strips the shorter way they’ll be about 2-3 inches long and be closer to the size of an average fish stick.
How to Make Super Crispy Chicken Tenders
Making these is so easy! The longest part is waiting for the marinade to finish. But once it’s all ready, it’s just a simple coat, dip, coat, fry, cool, and enjoy! Check out how to make Super Crispy Chicken Tenders.
- Step One: Marinade the chicken tenders. 30 minutes at room temperature is ideal. Don’t put it in the fridge or the breading will fall off.
- Step Two: Coat the fingers in the flour mix. Don’t pat them dry before doing this. They need to have the marinade on them to help the flour stick.
- Step Three: Dip the chicken fingers into the whisked eggs.
- Step Four: Coat the fingers a second time. Don’t pat flat, really let it get thick on the chicken. You need all the nooks and crannies to get the desired crispy consistency.
- Step Five: Fry in the oil (or bake them) until ready. Drain on a wire rack (NOT paper towel!) and serve while they are still warm. Enjoy!
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Frequently Asked Questions
Once fried you can keep the chicken tenders crispy on a baking sheet or a cookie sheet in a low oven at 250 degrees while you finish frying the remaining chicken tenders or keep them warm until your event starts.
The low temperature will ensure the chicken fingers stay juicy too, it isn’t hot enough to dry them out unless you leave them in there for hours. Do not cover the chicken though as it will create steam which will ruin the texture of the crispy chicken.
The buttermilk acts as a tenderizer which makes the chicken juicy. 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.
Even if the chicken tenders are going to be oven baked they should still be marinaded in buttermilk before baking.
If you would like to use panko breadcrumbs or regular breadcrumbs in this recipe to add more of a texture or crunch, like in a tempura recipe, you will have to reduce the flour to make up for the additional coating. Using breadcrumbs also allows you to bake this recipe instead of frying it (see baked chicken tenders recipe below).
If you fry the recipe with the use of the panko be aware that the fat content (and saturated fat) of the recipe may be slightly higher since breadcrumbs tend to absorb more total fat than a flour based coating. Serve this meal up with some roasted vegetables for some additional dietary fiber to make up for it!
There are a couple of factors at play here: Oil temperature and chicken temperature.
If your breading keeps falling off, it could mean that the oil temperature might be too high or too low while cooking. The oil temperature should be held at 350ºF.
The chicken temperature should not be cool or cold. It should be marinated only at room temperature. The chicken needs to be thawed to room temperature before being marinaded. If you do marinade it in the fridge for a few hours, that’s ideal, just pull it out about an hour before frying so that it comes to room temperature and is not cold.
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Key Ingredients in Super Crispy Chicken Tenders
- Chicken: Cutting chicken breasts into our own tenders is budget friendly so that’s what we’re doing here. But, you can use actual chicken tenders if you don’t want to cut them. Make sure the chicken is thawed to room temperature if frozen before seasoning.
- Flour: We are using regular all purpose flour here, not self rising flour.
- Seasoning: Using your own fresh spices is always preferred, however, you can use a premade blend, like Ac’cent Seasoning. This blend is the x-factor in the original KFC copycat recipe (use ½ teaspoon) (this is MSG which adds flavor sensation, so use at your discretion).
- Baking Powder: We are using actual baking powder which is a baking blend and contains the ingredient baking soda. Baking powder often contains cornstarch, depending on the blend. Adding a leavening agent, such as baker’s powder, will help to increase the volume and lighten the texture of food products. This is actually the secret ingredient to the crispiness in the recipe!
- Deep Fryer: This is what we are using to cook the chicken. It is easy for keeping temperature on point and kind of fun to use!
- Oil: You’ll want to use a good cooking oil with a high smoke point like canola, peanut, or vegetable oil. Olive oil is not good for frying these.
- Buttermilk: This helps to tenderize the meat so it is juicy. You can use regular or low fat buttermilk, whatever you prefer.
- Hot Sauce: This is a flavor addition. You can easily leave it out if you don’t want the spiciness.
Variations on Super Crispy Chicken Tenders
- Italian Chicken Tenders: Swap out the paprika for grated parmesan cheese and ½ teaspoon of dried Italian seasoning. Serve with a squeeze of lemon juice.
- Cajun Chicken Tenders: Add ½ teaspoon cajun seasoning and double the garlic powder.
Alternative Cooking Methods for Super Crispy Chicken Tenders
Deep frying is the name of the game for this incredibly crispy recipe. But, sometimes it’s better to bake without too much oil, and we love that! Here’s how you can make some healthy Chicken Tenders!
- Oven Baked Super Crispy Chicken Tenders: After the buttermilk marinade add the spices to panko crumbs or breadcrumbs instead of flour. Dredge the chicken from the buttermilk into the breadcrumbs then add to a baking sheet coated with cooking spray. Brush with just 2 tablespoons of melted butter or spray with cooking spray (melted butter will give better flavor). Bake at 400 degrees for 20-25 minutes.
- Air Fryer Super Crispy Chicken Tenders: Once the chicken has been breaded, place them into the air fryer basked directly (no tin foil on the bottom this time!). Make sure they are not touching as we need the air to circulate around the tenders. Cook at 400ºF on both sides for 6 minutes (12 minutes total). Check the internal temperature of the chicken to ensure that it reaches a minimum of 165ºF and adjust the cooking time as necessary.
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Dipping Sauces for Chicken Tenders
Having the perfect dipping sauce will really bring this recipe to it’s greatest potential! You can get the store bought kind of dips, or make some yourself at home and really impress your guests!
How to Store Super Crispy Chicken Tenders
- Serve: Serve these while they are still hot. They’ll be ready to serve after they have drained on the wire rack.
- Store: Store in the fridge for up to 3 days. Reheat in the air fryer, oven, or toaster oven to maintain crispiness. The microwave will make them soggy.
- Freeze: You can keep these in the freeze for up to 3 months. Let it thaw in the fridge overnight and then reheat with your preferred convection oven.
Ingredients
- 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
- vegetable oil , for frying
Instructions
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition
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Photos used in a previous version of this post:
Tried your Black Pepper Chicken for dinner last night. Delicious. Better than Panda Express!! Healthier too.
Thank you. Love your recipes.
Thanks Dee.
These chicken Tenders were amazing!! Thank you so much for a great recipe!
You’re welcome! Thanks for the 5 stars.
Is this spicy?
No, they’re not spicy at all. Enjoy!
This recipe is delicious and something my whole family loves! I just wanted to mention Sabrina, your recipes are so easy to make and most of the ingredients are already in our kitchens ?. I enjoy and look forward to getting your new recipes each week. I have made so many and have so many new “favourites”. Thank you!
That’s so kind of you to say, Debbie!
You can exchange regular flower with Almond flower and us baking soda instead of baking powder for more crunch. These two changes will make it Keto friendly!
Thanks for the suggestions!
Cooked this last night .. OMG THE BEST CHICKEN TENDERS EVER !!!!!
Yay!!
Can you leave the chicken in the buttermilk longer than 30 mins? Of so, whats the longest you can leave them soaking?
Yes, you can leave it soaking in the fridge overnight if needed. Enjoy!
These were absolutely wonderful!!! My husband’s favorite! Thank you so much for this recipe.
You’re welcome!
Loved it!! Only change was I added pickle juice instead of vinegar to my milk to make the buttermilk. It gave it a distinct dilly flavor and extra saltiness. Awesome recipe. Leftovers were great in the air fryer the next day.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
Could I use almond milk to make buttermilk?
Yes 🙂
You don’t address the hot sauce, which is a liquid. Probably wouldn’t work well here, you might want to use simple cayenne pepper powder.
Not quite sure what your question is but I used the hot sauce with the buttermilk in this recipe (step 1).
Hope this clears it up.
These were very good, very flavorful. I did double the spices to the flour as well as pre seasoned the chicken. It’s always nice to find a recipe the kids will enjoy.
I just found this recipe and want to try could I use whole milk if I don’t have any buttermilk? Please reply
You can make your own buttermilk by taking 1 cup of milk and adding 1 tablespoon of white vinegar or lemon juice. Stir and let sit for 5 minutes. Hope this helps. Enjoy!
Can you use cow milk for this ?
You need to use buttermilk but you can make your own by combining 1 cup of milk with 1 tablespoon on either lemon juice or vinegar. Stir and let it sit for 5 minutes. Hope this helps!
Hi just wanted to know if i can make a big batch and freeze? I can then defrost and crumb to put in the oven. Will this work?
Yes, I would flash freeze them in a single layer after they’ve been made and then store them in a freezer safe container. To reheat, place it in a 375 degree oven for 20-30 minutes. Enjoy!
Hi! Me again… wondering if you get better results if the flour coating stays dry or if it becomes batter like from resting before frying?
I think you’ll be good either way. You can always try it both ways and see if it makes a big difference for you.
Thank you!! This is the closest we have come to restaurant quality fried tenders. The seasonings were perfect. I marinaded the chicken in buttermilk and salt before I found this recipe so I cut down the salt in the flour and it worked. I halved the recipe so basically just threw in dashes of the seasoning and it was perfect. It takes a lot to get added to our rotation so thank you!!
I feel honored! Thanks so much for the 5 stars.
Hey,
I wonder which breadcrumbs you used in the picture. Was it Panko? As it seems soo crispy but I can’t imagine it that crispy with only flour!
I didn’t use any breadcrumbs for the ones in the picture. 🙂
I couldn’t get my chicken to come out as crispy as yours. The colour wasn’t right either. Any tips?
Make sure not to overcrowd the pan while frying. That’ll help to get them crispy. Also, make sure the oil temperature is hot enough. Hope this helps for next time.
Can this be made in my air fryer??
I haven’t tested it but if you decide to try, I’d love to know how it turns out. Thanks!
Did you try it in the air fryer? Cause I was just thinking the same thing!
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
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.
Yay!!
Hi can I use shortening instead of oil? I plan to make them tonight
So sorry I didn’t see this earlier. You can use shortening for frying. I hope they turned out good!
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!
So glad you enjoyed it, Sal! Thanks for the 5 stars!
Hi there! Would you recommend making popcorn chicken and fried wings with this recipe?
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.
Sabrina,
If I up the amount of spices, do I also need to increase the amount of baking powder?
Making these for dinner tonight so want to make sure I don’t screw it up lol
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.
Can these be frozen?
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!
Hello, may i know, what flour do you use ?
I used all purpose flour for this recipe. I hope you enjoy them!
Can I use pablo bread crumbs as well as flour? Tuen out the same?
I would suggest making them in the oven if you’re adding a bread crumb coating. Enjoy!
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!
They’re not spicy so you should be fine!
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??
You’ll want to omit the salt if you’re using the accent seasoning.
Can i not use hot sauce with the buttermilk i do not like spicy.
You can leave it out if you’d like. 🙂
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
Haha, nothing wrong with frying on the fourth!! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Could I make these using a Skillet to cook them in?
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.
Wow!! The fingers were heavenly! This recipe is my families new favourite!!
Hello! How much of the accent seasoning is needed for this recipe?
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.
Where’s the Accent used?? I’m missing it.
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.
I’m always on the lookout for a great fried chicken tenders recipe and these look perfect!
Thanks Kelly!
Made these today with some mac-n-cheese, so good!
Thanks for coming back to let me know how much you loved it!
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.
Yes
Will let you know how they turn out. They will probably become a regular in my meal rotation.
Looks delicious. Could you do this in the oven ?
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.
I made this for my boys Wednesday evening. They gobbled it all up lickity-split!
Love it!! Definitely kid approved!
Did they really crisp like the picture?
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.
These look super crispy! ! I have to make them!
The crispier the better for me!! YUM!
Yep!!
I absolutely love a chicken tender like this!! So crunchy!
They’re the best!!
I love a good crunchy chicken tender and these sound perfect.
Thanks Des!
Doesn’t get much better than super crispy chicken just like this! Lo Is so delicious!
Those look like absolute perfection!
Thanks Kimberly!
Wowza I can practically taste these through the screen!!
They really need to come up with that technology!!
i think my husband would marry me all over again if i made these for him!
You can serve them at your vow renewal, haha!
Can I make these in a air fryer?
I haven’t tested it but if you decide to try, I’d love to know how it turns out. Thanks!