There’s something truly special about recreating a restaurant favourite in your own kitchen, especially when it’s golden, crunchy chicken tenders. Achieving that perfect texture—a crisp exterior that reveals moist, tender chicken—is easier than you might think. We’re here to guide you on exactly how to fry chicken tenders that are a cut above any shop-bought version.

We are firm believers in the satisfaction that comes from cooking from scratch, turning simple ingredients into a meal the entire family will cherish. It’s about making memories over delicious, comforting food. If you enjoy our straightforward and tasty chicken recipes, such as our Garlic Parmesan Chicken Pasta Recipe, then you’ll love the dedication we’ve put into perfecting these homemade tenders. Our comprehensive guide will take you through each stage, guaranteeing you get that irresistible crunch and juicy centre with every batch. Let’s begin!

Why You’ll Love This Recipe

• Incredibly Crunchy Coating: Our method involves a double-dredge process which results in a substantial, craggy crust that remains delightfully crisp.
• Wonderfully Moist Chicken: A buttermilk marinade is our key to success. It works by tenderising the meat, locking in moisture and flavour to ensure it never becomes dry.
• Full of Flavour: The seasoned flour we use is much more than a simple coating. It’s a well-considered mix of spices that perfectly seasons the crust and enhances the chicken.
• Superior to Takeaways: When you make homemade chicken tenders, you have full oversight of what goes in. There are no surprise additives, just pure, honest flavour that fast food simply can’t match.
• A Hit with the Whole Family: This is the definitive kid-friendly chicken recipe that grown-ups will find just as irresistible. It’s a surefire winner for any mealtime.

Ingredients

• boneless, skinless chicken breasts
• hot sauce
• plain flour
• garlic powder
• onion powder
• fine sea salt
• black pepper
• cayenne pepper
• neutral oil for frying

The Ultimate Step-by-Step Guide to Frying Chicken Tenders

To master restaurant-style fried chicken at home, it all comes down to the technique. We have refined the method into three distinct phases: marinating, dredging, and frying. If you follow these instructions carefully, you’ll be rewarded with the most delicious chicken tenders you’ve ever tasted.

Step 1: The Buttermilk Marinade (The Secret to Juicy Chicken)

The very first stage is perhaps the most important: soaking the chicken. Buttermilk’s natural acidity works to tenderise the chicken by gently breaking down its proteins, resulting in exceptionally moist and flavourful meat. Please don’t be tempted to skip this part!

1. In a bowl of a suitable size, combine the buttermilk with the hot sauce, if you’re using it, and whisk them together.
2. Add the chicken strips to the bowl, making certain that every piece is completely covered by the liquid.
3. Cover the bowl and refrigerate. Allow the chicken to marinate for a minimum of 2 hours, though for optimal tenderness, we suggest 4-6 hours or even overnight.

Step 2: The Seasoned Flour Dredge (The Key to a Crispy Crust)

As the chicken marinates, you can get your breading station ready. This is where we build the foundation for those fantastically crispy chicken strips.

1. In a wide, shallow dish or a large zip-lock bag, mix together the plain flour, cornflour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper, if desired. Give it a good whisk to ensure all the seasonings are evenly distributed. The cornflour is our little trick for achieving a lighter, crispier texture.
2. Crack the two eggs into a second shallow bowl and whisk them until they’re well-beaten and slightly frothy.
3. Arrange your workstation like an assembly line: start with the marinated chicken, followed by the egg wash, and then the seasoned flour. This keeps everything tidy and streamlines the process.

Step 3: Breading and Frying to Golden Perfection

Now we come to the most exciting part. Using the correct technique at this stage is crucial for tenders that are beautifully golden on the outside and perfectly cooked within.

1. Take a few chicken tenders out of the buttermilk, letting any excess marinade drip back into the bowl.
2. Dip each tender into the beaten egg, ensuring it’s fully coated.
3. Move the egg-washed tender to the seasoned flour. Press the flour mixture onto the chicken firmly, covering every surface. For an extra-thick crust, you can repeat the process: dip it back into the egg and then into the flour again.
4. Set the breaded tenders onto a wire rack to rest for 10-15 minutes. This step helps the coating stick to the chicken and prevents it from detaching while frying.
5. As the chicken rests, pour about 2-3 inches of oil into a large, sturdy pot or Dutch oven and heat it over a medium-high flame to 175°C (350°F). We highly recommend using a kitchen thermometer for precision.
6. Gently lower a few tenders into the hot oil, taking care not to overcrowd the pot. Frying in small batches is vital to keep the oil temperature stable and ensure a crispy result.
7. Fry the deep fried tenders for approximately 5-7 minutes, turning them over midway through the cooking time, until they’re a rich golden-brown and thoroughly cooked.
8. Using a slotted spoon, remove the cooked tenders and place them on the wire rack to allow excess oil to drain away. While they’re still hot, sprinkle over a little extra salt.
9. Continue with the remaining chicken, making sure the oil temperature comes back up to 175°C (350°F) before adding the next batch.

Serving and Dipping Sauce Ideas

While these homemade chicken tenders are delightful on their own, the right accompaniments can elevate them even further. We love to serve them straight from the fryer with a side of chips, a creamy coleslaw, or a simple green salad. This dish is wonderfully adaptable, perfect for a casual family meal or as a feature on a party platter. For another brilliant family-friendly dinner, why not try our easy Sticky Chicken Rice Bowls?

When it comes to dipping sauces, your options are limitless:

• Classic BBQ Sauce
• Honey Mustard
• Creamy Ranch Dressing
• Sweet Chilli Sauce
• Garlic Aioli

FAQ

Your New Go-To Chicken Tender Recipe

So, there we have it! You now have all the knowledge needed to fry chicken tenders that are juicy, flavourful, and exceptionally crispy. By following our straightforward method—from the buttermilk marinade that tenderises the chicken to the perfectly seasoned coating—you can create a meal that will leave everyone wanting more. It’s a truly satisfying cooking experience that demonstrates how homemade food is always a winner.

We encourage you to give this recipe a go sometime this week; we’re confident it will become a firm favourite in your household. We’d love to hear how they turned out for you, so please feel free to leave a comment below or tag us in your pictures on social media. Happy cooking!

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Prep: 15 mins
Cook: 15 mins
Serves: 4

Ingredients

• 500g boneless, skinless chicken breasts, cut into strips
• 250ml buttermilk
• 1 tbsp hot sauce (optional)
• 2 large eggs
• 200g plain flour
• 50g cornflour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 1 tsp fine sea salt, plus extra for sprinkling
• 1/2 tsp black pepper
• Neutral oil for frying (e.g., canola, vegetable)

Instructions

1. In a bowl, combine buttermilk and optional hot sauce. Add chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. In a wide, shallow dish, whisk together the plain flour, cornflour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper. In a second shallow dish, beat the eggs.
3. Remove a chicken strip from the marinade, letting excess drip off. Dip it into the beaten egg, then press it firmly into the seasoned flour mixture to coat all sides. For an extra-crispy crust, repeat the egg and flour step.
4. Place the breaded tenders on a wire rack and let them rest for 10-15 minutes. This helps the coating adhere during frying.
5. Pour 2-3 inches of oil into a large pot and heat to 175°C (350°F). Carefully place the tenders in the hot oil, working in batches to avoid overcrowding.
6. Fry for 5-7 minutes, turning halfway through, until golden brown and the internal temperature reaches 74°C (165°F).
7. Remove with a slotted spoon and drain on a wire rack. Sprinkle with a little extra salt while hot. Serve immediately with your favourite dipping sauces.

Nutrition (per serving): Calories: 620, Carbs: 51 g, Protein: 51 g, Fat: 22 g