Crispy Fried Chicken Tenders Recipe

I guess you could call my love of chicken tenders a guilty pleasure… but I don’t feel guilty about it at all! There’s nothing quite like dipping a juicy, well seasoned, crispy chicken tender into some ketchup or bbq sauce. I think I’ve probably tried every chicken tender known to man (my kids order them at restaurants and never finish them, which leaves me to happily enjoy their leftovers). Trust me when I say that these tenders are SO much better than any others I’ve tried – and I’m basically an expert!

What’s in fried chicken tenders?

This easy 30 minute fried chicken tenders recipe comes together with simple ingredients that I almost always have on me! For the full list of ingredient measurements, keep on scrolling down to the recipe card.

Chicken Tenders: I love this recipe with chicken tenders, because they’re so… tender! If you want to use chicken breast instead, you absolutely can. Cut the breast into thin and even strips and follow the recipe as directed. Oil: Use vegetable oil, shortening, or peanut oil for best results. Buttermilk: This is what helps keeps the chicken so tender and juicy!

Variations To Try

You can increase the amount of hot sauce for a spicier chicken tender if you prefer. Two coatings of buttermilk and flour mixture make a thick breading. It’s not necessary, but I definitely prefer a thicker breading on my tenders! Not sure what to serve with these? Try this steamed broccoli!

How to Store and Reheat

Any leftovers you have can be stored in an airtight container for 2-3 days and can be reheated in the oven or an air fryer to re-crisp the breading.

How to Freeze

Let the cooked chicken tenders fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Don’t forget to date and label!

Notes and Tips

Make sure the chicken tenders aren’t too thick. Use an instant read thermometer to check the temperature of the oil! If it gets too hot or not hot enough, your tenders won’t cook properly. A dutch oven works best for stovetop deep frying because it holds the temperature evenly. When you add the chicken to the oil, the temperature of the oil will drop. Avoid adding too many pieces of chicken at once! That’ll lead to a more dramatic shift in oil temperature. If you have access to a deep fryer, use it! They hold the temperature better than a dutch oven. Strainers work best for lifting the fried chicken from the hot oil without breaking apart the breading. Tongs also get the job done.