Fried Chicken Tenders

Crispy buttermilk fried chicken tenders with a seasoned, golden coating. Pan fry or deep fry for an easy, family-friendly dinner in about 30 minutes.

Course Dinner, Lunch

Cuisine American

Keyword buttermilk fried chicken tenders, fried chicken tenders, fried chicken tenders recipe, how long to deep fry chicken tenders, pan fried chicken tenders

Prep Time 15

Cook Time 20

Total Time 35

Servings people (about 14 chicken tenders total)

Calories 447kcal

Author Blair Lonergan

Ingredients

2 lbs. chicken tenderloins (or boneless, skinless chicken breasts cut into strips)
Kosher salt and ground black pepper, to taste
2 large eggs
¾ cup buttermilk
1 teaspoon garlic salt
1 ½ cups all-purpose flour
Oil for deep-fat frying (such as peanut oil or vegetable oil)

Instructions

Season the chicken lightly with salt and pepper. In a shallow bowl, whisk together the eggs, buttermilk, and garlic salt. In a separate shallow bowl, combine the flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper.
Working with one piece of chicken at a time, dip the chicken in the egg mixture, then dredge in the flour mixture. Let the coated chicken rest on a wire rack for a few minutes while you heat the oil.
In an electric skillet, cast iron skillet, Dutch oven, or deep-fat fryer, heat about 2 inches of oil to 375°F. Fry the chicken a few pieces at a time for 3 to 4 minutes on each side, or until crispy and golden brown. The chicken is done when it reaches an internal temperature of 165°F.
Transfer the chicken to a paper towel-lined plate and season with a little more salt. Keep warm in a 200°F oven while you fry the remaining batches.

Video

Notes

Best oil choices. Peanut, vegetable, canola, or vegetable shortening. Peanut oil has a high smoke point and won't flavor the meat.
Oil temperature is the most important variable. Keep it at a steady 375°F. Too cool and the tenders absorb grease; too hot and the coating burns before the chicken cooks through.
Don't overcrowd the pan. Adding too many pieces at once drops the oil temperature. Fry in small batches.
The wire rack rest matters. Letting the coated chicken sit for a few minutes before frying helps the breading set and stay on during cooking.
No buttermilk? Stir 1 tablespoon of white vinegar or lemon juice into a measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
No thermometer? Drop a tiny bit of water into the hot oil. If it sizzles immediately, the oil is ready.
Deep fryer timing. Set to 375°F and fry for about 6 minutes per batch. No flipping needed.
Extra crispy version. Swap about ¼ cup of the flour for cornstarch for a lighter, crunchier crust.
Storage & Reheating: Refrigerate leftovers in an airtight container for 2 to 3 days, or freeze for up to 3 months. To reheat, bake at 400°F on a wire rack for 10 minutes (refrigerated) or 20 minutes (frozen), flipping halfway. Never cover with foil; the trapped steam softens the coating.

Nutrition