Chicken Tenders

5 from 2 votes

Enjoy crispy, golden chicken tenders that everyone loves. Perfect for any meal, these easy-to-make tenders will become a family favorite.

Prep Time10

Cook Time25

Marinating time1

Total Time1 35

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings:

Calories: 110kcal

Author: Shauna

2 cups buttermilk
1 teaspoon sriracha
2 pounds boneless skinless chicken breast tenders or 4 medium-size boneless skinless chicken breasts sliced into tenders
2 cups all-purpose flour spooned and leveled
2 tablespoons cornstarch
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon onion powder
½ teaspoon baking soda
½ teaspoon smoked paprika
4 large eggs room temperature
6 cups vegetable oil
dipping sauce of your choice optional – try our copycat Chick Fil A sauce

Add the buttermilk and sriracha to a small mixing bowl and whisk to combine.
Place the chicken breast tenders in either a gallon-size Ziploc or a disposable 1-gallon container with a lid. Pour the buttermilk mixture over the chicken breast tenders. Chill in the refrigerator for 1 hour.
Add the flour, cornstarch, kosher salt, pepper, onion powder, baking powder, and smoked paprika to a large shallow mixing bowl. Whisk to combine. Set it aside.
In a medium-sized shallow mixing bowl, add the eggs and beat with a fork.
Add the vegetable oil to a 5 to 6-quart dutch oven and heat on high until the oil reaches 350°F.
Line a separate baking dish or large platter with paper towels to drain the cooked tenders.
Using tongs, remove the marinated chicken tenders, one at a time, and dredge in the flour mixture.
Next, dredge in the beaten egg, and then dredge once more in the flour mixture. Discard the buttermilk marinade once all of the tenders are removed. Do not reuse the buttermilk mixture.
Place the dredged chicken in the heated oil and cook for 4 to 5 minutes, until golden brown. Cook up to 4 to 5 tenders at a time. Keep a close eye on the oil, if the oil temperature becomes too high, reduce the heat to medium-high or medium.
Once the chicken tenders are golden brown, place them on the paper towels to drain. Serve with your favorite dipping sauce or white gravy.

Once the chicken tenders are golden brown, place them on the paper towels to drain. Serve with your favorite dipping sauce or white gravy.
It is not a must, but it is very helpful to use a thermometer for the oil temperature. This will help keep your oil at the correct and safe temperature.
For perfectly fried chicken pieces, maintain a decent depth of oil and the proper oil temperature of 350°F for best results.
When removing the chicken from the pot, use a slotted spoon to make sure you drain as much oil as possible before transferring it to the plate.