That golden crunch paired with tender, juicy chicken — that’s what makes this Crispy Chicken Tenders Recipe so irresistible. I absolutely love how the marinade seeps into every bite, giving these tenders flavor and moisture you just can’t beat. Once you try this, it’ll become your go-to for game days or even a casual weeknight dinner.
Why You’ll Love This Recipe
- Perfect Crispy Texture: The double breading ensures your tenders come out flaky and crunchy every time.
- Flavorful Marinade: Soaking the chicken in buttermilk and spices keeps it juicy and packed with flavor.
- Simple Ingredients: You probably have all these staples already, making it super accessible.
- Family Favorite: My crew goes crazy for this recipe, and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this Crispy Chicken Tenders Recipe plays an important role — from tenderizing the chicken to creating that irresistible golden crust. Picking quality chicken tenders and fresh spices really set this apart.
- Chicken tenders: Opt for fresh, high-quality tenders and don’t forget to trim the tendons for the best texture.
- Buttermilk: This is key for tenderizing and adding a subtle tang to your chicken.
- Vegetable oil: Use a neutral oil with a high smoke point to get the crispiest fry without burning.
- All-purpose flour: The base for the breading that helps create that satisfying crunch.
- Cornstarch: Adding this keeps the coating light and flaky instead of heavy or doughy.
- Salt & pepper: Simple seasonings that enhance and balance all the flavors.
- Onion powder, garlic powder, paprika: These spices give your tenders a rich, savory depth that makes them so addictive.
Variations
I love how flexible this Crispy Chicken Tenders Recipe is — you can tweak the spices or switch up the cooking method to suit your mood or diet. Customize it and make it yours!
- Spicy Kick: I’ve added cayenne pepper to the breading before for guests who love a little heat, and it never disappoints.
- Gluten-Free: Replacing the all-purpose flour with a gluten-free blend works well; just adjust the cornstarch to keep that crunch.
- Baked Version: I’ve done these in the oven for a lighter twist—just spray with oil and bake at 400°F until crispy.
- Air Fryer: Perfect for busy weeknights—gets crispy without all the oil and cleanup.
How to Make Crispy Chicken Tenders Recipe
Step 1: Prep and Marinate Your Chicken
First things first, trim the tendons from your chicken tenders — this little step makes a huge difference in texture. Then toss them into a bowl with buttermilk and your spices. I like to let mine soak for at least 4 hours, ideally overnight, so the chicken absorbs all those savory flavors and stays juicy when fried.
Step 2: Get Your Breading Mix Ready
While the chicken is marinating, combine your flour, cornstarch, salt, pepper, onion powder, garlic powder, and paprika in a large bowl. The cornstarch is the secret ingredient here — it’s what gives you that flaky crispness you’ll notice in the best chicken tenders.
Step 3: Double Dredge for Extra Crunch
When ready to cook, remove each tender from the marinade and let the excess drip off — you don’t want it dripping everywhere during breading! Press it into the flour mixture to coat, then dip it back into the marinade and into the flour again. This double breading is what makes the coating so thick, flaky, and undeniably crispy.
Step 4: Fry to Perfection
Heat your vegetable oil in a deep pot until it reaches 350°F. Fry the tenders in batches to avoid overcrowding — usually about 5-7 minutes, flipping halfway through. You’ll know they’re done when the thickest part hits 165°F and the coating is a beautiful golden brown. Drain on a wire rack or paper towels so they stay crisp.
Pro Tips for Making Crispy Chicken Tenders Recipe
- Don’t Skimp on the Marinade: Marinating overnight amplifies flavor and juice—it’s worth the wait.
- Oil Temperature Is Key: Use a thermometer to keep the oil steady at 350°F for even cooking without greasy tenders.
- Double Coating Trick: This step sets the recipe apart, ensuring the coating is thick but not heavy.
- Drain Properly: A wire rack keeps tenders crispy better than paper towels, which can cause sogginess.
How to Serve Crispy Chicken Tenders Recipe
Garnishes
I usually keep it simple with a sprinkle of chopped fresh parsley or chives — it adds a pop of color and freshness against those golden tenders. Sometimes a squeeze of lemon is nice for a little brightness too.
Side Dishes
My favorite side to serve with these tenders is classic crinkle-cut fries — crispy on the outside and fluffy inside. A side of coleslaw or a fresh green salad rounds out the meal nicely, especially if you’re feeling like something lighter.
Creative Ways to Present
For a fun twist at parties, I’ve arranged these tenders in a large platter with little dipping bowls of ranch, honey mustard, and a homemade version of Cane’s Sauce. It makes for a colorful, interactive spread that guests love digging into.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to five days. Just a heads-up — the crispy breading softens a bit over time, so reheating is key to bringing back that crunch.
Freezing
I like to freeze these tenders after frying. I let them cool on a wire rack so they don’t get soggy, then freeze them on that rack for a few hours before transferring to a sealed freezer bag. They keep well for up to three months this way.
Reheating
To reheat while keeping that crunch, I usually pop them in the air fryer at 360°F for 6–8 minutes, flipping midway. If you don’t have an air fryer, baking at 400°F for about 15 minutes works too. Microwaving melts the crispiness, so I only do that in a pinch.
FAQs
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Can I skip the buttermilk marinade in the Crispy Chicken Tenders Recipe?
You technically can, but I don’t recommend it. The buttermilk tenderizes the chicken and adds a subtle tang that really makes the tenders juicy and flavorful. Without it, your chicken might turn out drier and less flavorful.
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What oil is best for frying chicken tenders?
Use a neutral, high smoke point oil like vegetable, canola, or peanut oil. I avoid olive oil because it has a lower smoke point and can affect flavor. Keeping the oil at 350°F gives you that perfect crispy exterior without burning.
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How do I know when the chicken tenders are cooked through?
The thickest part of your chicken should reach 165°F using an instant-read thermometer. Visually, the coating should be golden brown and crispy. Cooking 5-7 minutes per batch usually does the trick.
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Can I make this recipe ahead of time?
Absolutely! The chicken benefits from marinating up to 24 hours ahead, and you can also fry the tenders early, then reheat them before serving. Just be sure to store them properly to preserve crispiness as much as possible.
Final Thoughts
This Crispy Chicken Tenders Recipe holds a special place in my kitchen because it’s that perfect mix of crispy, juicy, and full of flavor every single time. I hope you enjoy making it just as much as I do — with a little patience on the marinade and a few tips from my experience, you’ll nail it and have a new favorite comfort food.
Print
Crispy Chicken Tenders Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Raising Cane’s Chicken Tenders are crispy, juicy, and flavorful fried chicken tenders marinated in a flavorful buttermilk mixture, double breaded for an extra flaky crust, and perfectly fried to golden perfection. This recipe includes a flavorful marinade and a seasoned breading mix, delivering tender and delicious chicken tenders ideal for a crowd or family meal.
Ingredients
Chicken
- 2 pounds chicken tenders tendons removed
- 5–6 cups vegetable oil for frying
Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Breading
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Prepare Chicken: Trim the chicken tenders by removing the tendons. Place the chicken tenders in a large bowl to prepare for marinating.
- Make Marinade: Add buttermilk, salt, ground black pepper, onion powder, garlic powder, and paprika to the bowl with the chicken. Toss thoroughly to coat the chicken evenly and let it marinate for at least 4 hours or up to 24 hours refrigerated for the best flavor and tenderness.
- Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot or deep fryer until it reaches about 2 inches deep. Heat the oil over high heat until it reaches 350 degrees Fahrenheit.
- Prepare Breading: In a large bowl, combine all-purpose flour, cornstarch, salt, ground black pepper, onion powder, garlic powder, and paprika. Mix well to create the seasoned breading mixture.
- Bread Chicken: Remove chicken strips from the marinade one at a time, allowing excess marinade to drip off. Coat each chicken strip fully in the breading mixture, pressing the flour onto the chicken. Dip it again in the marinade, then coat again in the breading for a double breading to achieve a crispy, flaky crust.
- Fry Chicken: Fry the breaded chicken tenders in batches in the preheated oil for 5-7 minutes, flipping halfway through, until the internal temperature reaches 165 degrees Fahrenheit. Avoid crowding the pot to maintain oil temperature and crispiness.
- Drain and Serve: Remove the cooked tenders and transfer to a baking pan lined with paper towels or a wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane’s Sauce.
Notes
- Marinate chicken up to 24 hours in the refrigerator for best flavor and tenderness.
- Store leftovers in the refrigerator for up to 5 days; note breading will soften over time.
- Reheat leftovers in the microwave for 1-2 minutes for soft breading, or re-crisp by air frying at 360°F for 6-8 minutes or baking at 400°F for 15 minutes, flipping halfway.
- Freeze cooked tenders on a wire rack for 2-3 hours before transferring to a freezer bag or container; store frozen up to 3 months.
- Cook from frozen by air frying at 400°F for 12-15 minutes or baking at 425°F for 20-25 minutes until internal temperature reaches 165°F, flipping halfway.
- Using a thermometer is key to ensuring chicken is properly cooked and safe to eat.
