The BEST Homemade Chicken Tenders
These Homemade Chicken Tenders are marinated in seasoned buttermilk, breaded in a flavorful flour mixture, and fried until perfectly golden and crispy. Juicy on the inside and crunchy on the outside, they’re an easy, family-friendly dinner that tastes better than restaurant or fast-food chicken tenders.
Equipment
- parchment paper lined baking sheet
- Wire rack with second baking tray underneath (to catch the dripping oil)
- pot for frying oil
- 2 Large Mixing Bowl
Ingredients
- 1 1/2 cups canola oil (for frying)
For the Chicken Marinade
- 1 pack of chicken tenderloins
- 16 fluid oz bottle of buttermilk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cajun seasoning
- 1/2 tsp of ground cayenne pepper (optional, but super tasty)
Flour (breading) Mixture
- 3 cups of all-purpose flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cajun seasoning
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/2 tsp ground cayenne pepper (optional, but really adds extra flavor)
Instructions
- Optional - remove all the tendons from the chicken tenderloins. I like to use a paper towel to grip the end of the tendon. Take a fork & position the tendon in between the prongs & slide down quickly - easily removing the tendon.
- In a large mixing bowl, pour the entire bottle of buttermilk into the bowl & add seasonings (1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp Cajun seasoning, 1/4 tsp black pepper, 1/4 tsp paprika, and 1/2 tsp ground cayenne pepper - optional). Whisk until combined.
- Add in chicken. Cover bowl with some cling wrap and let marinate in the fridge for at least 2 hours or overnight for maximum flavor.
- Once your chicken is done marinating. Prep your flour mixture. And start warming the canola oil (1 1/2 cups) over medium heat (about 350°F) with a sprinkle of salt over top.
- Mix your (3 cups) flour and (1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp Cajun seasoning, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp paprika, and 1/2 tsp ground cayenne pepper - optional) seasonings until fully combined.
- Measure off 3 tablespoons of the buttermilk mixture & add it into the flour mix. Stir with a fork or wire whisk to start forming your “shaggy crumbs” coating. These bigger crumbs in your coating are what will make the crust extra crispy and crunchy.
- Prep a baking sheet lined with parchment paper and begin dipping your marinated chicken into the flour mixture. Gently press down until fully covered on both sides. Then lay onto the baking sheet - repeat until all chicken is breaded.
- Once you’re finished breading your chicken and your oil is ready. Test the oil by frying 1-2 tenders to make sure it is at the right temp (350°F).
- To test if your oil is hot enough: drop one of your larger shaggy crumbs in. It should immediately start to bubble in the hot oil. If it doesn’t, wait for it to get hotter or you’ll get soggy, greasy chicken.
- Fry the rest of your chicken in batches of 3-4 tenders, making sure to not over crowd the pot, and cook for 3-5 minutes (gently flipping every so often) until golden brown or at your preferred level of crispiness. Transfer to wire rack to cool. Repeat until all tenders are cooked.
- Pair with your favorite sides like mashed potatoes or gravy. Serve & enjoy!
Notes
* if you don’t have a wire rack to rest your fried tenders on - you can use another baking sheet lined with paper towels in a pinch.