My deep fried chicken tenders recipe yields ultra-crisp, juicy chicken fingers that taste like they came from a restaurant. The trick is simple: use good ingredients, follow the steps, and maintain oil temperature. Marinate the tenders in a mixture of buttermilk, egg, and seasonings, dredge them in a flour-cornstarch coating, then pan-fry until golden. In about 30 minutes you’ll have crunchy tenders ready for gravy, Texas toast, fries, or your favorite dipping sauces.
Comfort food is a household favorite, and classic Southern fried chicken is a standout. While bone-in fried chicken brings extra flavor, boneless chicken tenders are faster to cook, easy to eat, and perfect for serving a crowd. Kids and adults both love dipping them, and they’re great for casual meals or parties.
PS: If you prefer on-the-bone fried chicken, you might enjoy my fried chicken recipe made in a cast iron skillet.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Expert Tips
- Serving Suggestions
- Storing and Reheating
- Frequently Asked Questions
- More Chicken Recipes
Sommer’s Recipe Highlights
Quick and Easy Dinner – This recipe is fast and approachable. If you marinate on the short end, you can have tenders ready in about 30 minutes.
Family-Friendly – Chicken fingers are a universal favorite. They’re fun to eat, portable, and pair well with many sauces and sides.
No Deep Fryer Needed – You can achieve great results in a heavy skillet on the stovetop. Using a thermometer to monitor oil temperature keeps the oil consistent and uses less oil than deep frying.
Key Ingredients and Tips
- Chicken tenders – Use precut tenders for convenience, or slice them from chicken breasts into 1-inch strips if needed.
- Buttermilk – The acidity helps tenderize and keep the meat moist. You can use store-bought buttermilk or make a quick substitute at home.
- Egg – One large egg binds the marinade and helps the breading stick.
- Seasonings – Seasoning salt and ground black pepper add straightforward flavor. If you don’t have seasoning salt, mix salt with a pinch of garlic powder and smoked paprika or cayenne.
- Flour and cornstarch –Combining both gives a light, crisp coating—flour for structure, cornstarch for extra crunch.
- Fry oil –Use a high-heat oil like peanut, canola, or vegetable oil for frying.
How to Make
Full ingredient amounts, detailed steps, storage tips, and a video are available in the printable recipe block below.
Marinate the chicken –Place tenders in a large zip-top bag, add buttermilk, egg, and most of the seasoning. Seal the bag, massage to coat, and refrigerate for 15 minutes up to an hour (or longer) for best results.
Whisk the breading mix – When the chicken is almost done marinating, whisk together the all-purpose flour, cornstarch, and remaining seasoning in a shallow bowl.
Prepare the oil – Heat a heavy skillet (cast iron recommended) over medium heat and clip on a thermometer. Add oil to reach about halfway up the side of the pan, leaving room for the chicken. Heat to 370°F before adding chicken.
Dredge and fry – Work in batches. Dredge each marinated tender in the flour-cornstarch mix, shake off excess, and carefully add to the oil. Keep the temperature between 350–360°F while frying. Flip every couple of minutes until the coating is golden and crisp.
Drain – Fry for about 6–8 minutes total per batch. Transfer cooked tenders to a wire rack set over a rimmed baking sheet to drain and stay crisp. If you don’t have a rack, line a plate with several layers of paper towels.
Expert Tips
Longer marinating in buttermilk improves tenderness and seasoning penetration. Cast iron holds heat well and helps keep oil temperature steady; if you don’t have cast iron, use a heavy-bottom skillet. Never crowd the pan—frying in smaller batches protects oil temperature and ensures the coating crisps properly. Drain cooked tenders on a rack so they don’t sit in oil; if needed, use paper towels.
Serving Suggestions
Serve warm with sausage white gravy and Texas toast for a Southern-style plate, or offer classic condiments like ketchup and BBQ sauce. Homemade dipping sauces such as comeback sauce, remoulade, garlic-parmesan sauce, aioli, Chick-fil-A style sauce, or honey mustard are all excellent partners. Fries—plain or Cajun—make a satisfying side.
Storing and Reheating
Fried tenders are best fresh, but they keep in the refrigerator for up to 3 days. To regain crispness, reheat in a 350°F oven for 7–10 minutes or in an air fryer at 375°F for 3–5 minutes.
Frequently Asked Questions
Make sure the oil is hot—around 370°F before adding chicken—and maintain 350–360°F while frying. Proper oil temperature cooks the coating quickly and prevents it from sliding off or becoming soggy.
Fry at the correct temperature so the exterior crisps while the interior stays moist. Watch the color of the breading and remove tenders as they reach a light golden brown; the coating will continue to crisp as they rest on the rack.
No. Covering traps steam, which can lower oil temperature, make the coating soggy, and cause dangerous splattering from condensation.
Fried foods are indulgent and not a health food. If you want a lighter option, consider baked chicken cutlets or other oven-based preparations.
Enjoy this free recipe and share it if you love it!
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Deep Fried Chicken Tenders Recipe
Video
Ingredients
- 1 – 1 ½ pounds chicken tenders
- ¼ cup buttermilk
- 1 large egg
- 2 ½ teaspoons seasoning salt divided, like Lawry’s or McCormick’s
- ½ teaspoon ground black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 quart fry oil peanut, or canola
Instructions
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Place chicken tenders in a large zip bag. Add buttermilk, egg, 2 teaspoons seasoning salt, and black pepper. Massage to coat. Refrigerate at least 15 minutes, ideally 1 hour or overnight.
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In a bowl, combine flour, cornstarch, and remaining ½ teaspoon seasoning salt. Whisk to blend.
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Heat a cast iron or heavy skillet over medium and clip on a thermometer. Add oil to come about halfway up the pan side, leaving room for the chicken.
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Heat oil to 370°F. Working in two batches, dredge tenders in the flour mix and add to hot oil. Keep the temperature between 350–360°F as you cook.
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Fry 6–8 minutes, turning every 2 minutes, until the breading is light golden. Transfer to a wire rack or paper towel–lined plate to drain.
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Repeat with remaining tenders. Serve warm with sauces or sides of your choice.