Name: Chicken Tenders
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Cuisine: American
Ingredients: 2 cups buttermilk.; 1 teaspoon sriracha.; 2 pounds chicken breast tenders.; 2 cups all-purpose flour.; 2 tablespoons cornstarch.; 2 teaspoons kosher salt.; 1 teaspoon black pepper.; 1 teaspoon onion powder.; 1/2 teaspoon baking powder.; 1/2 teaspoon smoked paprika.; 4 large eggs, room temperature.; 6 cups vegetable oil.

A close-up of golden, crispy chicken tenders stacked on a plate, with a few pieces broken open to reveal the white meat inside. | recipesim.com

Listen up my food loving friends because today I'm sharing my ultimate chicken tender recipe! I've spent years perfecting these beauties and let me tell you they're absolutely incredible. Crispy crunchy outside juicy tender inside and packed with flavor in every single bite. My family begs for these weekly and I bet yours will too.

Better Than Restaurant Tenders

After countless kitchen experiments I've cracked the code on making these irresistible. The secret? A spicy buttermilk bath and my special flour blend that creates the most amazing crust you've ever tasted. Add a touch of sriracha and magic happens. My friends always ask if I ordered takeout when I serve these.

Everything You Need

Buttermilk: 2 cups nice and cold from the fridge the key to tender chicken
Sriracha: 1 teaspoon but feel free to skip it if spice isn't your thing
Chicken Tenders: 2 lbs I get mine from my favorite butcher
Flour: 2 cups measured just right for the perfect coating
Cornstarch: 2 tablespoons my secret weapon for extra crunch
Salt: 2 teaspoons divided between marinading and coating
Black Pepper: 1 teaspoon freshly ground makes such a difference
Onion Powder: 1 teaspoon for that savory boost
Baking Powder: ½ teaspoon trust me on this one
Smoked Paprika: ½ teaspoon my favorite flavor enhancer
Eggs: 4 large straight from the counter
Vegetable Oil: 6 cups for that perfect golden fry
Dipping Sauces: Whatever makes your heart happy

Let's Get Cooking

[The Magic Marinade]: First thing I do is mix my cold buttermilk with a splash of sriracha. The chicken goes for a swim in this mixture and into the fridge it goes. This is when the real magic starts happening.
[My Special Coating]: While we wait I mix up my signature coating. Flour cornstarch all those gorgeous seasonings get whisked together until they're perfectly combined.
[Egg Wash Time]: Four eggs get a good beating in their own dish. This is what helps create that amazing crust we're after.
[Oil Talk]: I heat up my trusty Dutch oven with the oil. My thermometer is my best friend here keeping things at exactly 350°F.
[The Coating Dance]: Each tender gets the royal treatment flour then egg then back in flour. Don't rush this part it's worth the extra time.
[Frying to Gold]: Into the hot oil they go just a few at a time. I watch them turn this beautiful golden color and my kitchen starts smelling amazing.

A close-up of golden-brown fried chicken tenders stacked on a gray plate, with one piece cut in half to reveal its tender white meat inside. | recipesim.com

Why Buttermilk Is Your Friend

You won't believe what buttermilk does to chicken. It's like a spa treatment making everything tender and juicy. The tanginess works its way into every bite and helps that coating stick like glue. I never skip this step it's a total game changer.

Getting That Crunch

Want to know my number one tip? Double dip those tenders in the flour mixture. Press it on really well too. I know it gets messy but those little clumps of flour mixture turn into the crunchiest bits you've ever tasted.

Watch That Temperature

My trusty thermometer never leaves my side when I'm making these. Keep that oil right at 350°F and you'll get perfect tenders every time. Too cold and they get greasy too hot and the outside burns before the inside cooks. Take it from someone who learned the hard way.

Make It Your Own

Some days I'm in the mood for extra kick so I add more paprika or a dash of cayenne. Other times I keep things mild especially when cooking for my little ones. Play around with the seasonings until you find your perfect blend.

A close-up of golden-brown fried food pieces in bubbling oil, being lifted with metal tongs from a cast iron skillet. | recipesim.com

No Deep Fryer? No Problem

If you're not into frying I've got you covered. Crank that oven to 400°F line a baking sheet with parchment and give those tenders a good spritz of oil. They'll still come out delicious just with a lighter twist.

Perfect Pairings

In my house these tenders never fly solo. I love serving them with my homemade coleslaw or a big crisp salad. Sometimes I whip up some sweet potato fries or my creamy mac and cheese. The possibilities are endless.

Let's Talk Dipping

The sauce situation is serious business around here. I always whip up at least three options honey mustard ranch and my special sriracha mayo are fan favorites. My kids love creating their own sauce combinations it's quite the adventure.

Saving Some For Later

These beauties keep well in the fridge for a few days. Just pop them in an airtight container. When you're ready for round two heat them up in the oven at 375°F on a wire rack. They'll crisp right back up like magic.

A close-up of a pile of crispy fried chicken pieces, some of which are cut open to reveal the tender meat inside. | recipesim.com

Freezer Friendly Tips

I love having a stash of these in my freezer for busy nights. Just freeze them on a tray first then bag them up. Whenever the craving hits pop them in a 375°F oven straight from frozen. In about 20 minutes you've got crispy tenders ready to go.

Kids in the Kitchen

My little ones aren't fans of spice so I often make a batch without the hot stuff. They love helping in the kitchen measuring the flour and watching the tenders turn golden. It's become our special cooking tradition.

Smart Shortcuts

Life gets busy so here's a time saver I swear by. I buy chicken tenders already cut and keep a big batch of my seasoned flour mix ready to go. Cuts the prep time in half on those crazy weeknights.

Lighter Version

Want to use less oil? I get it. Try shallow frying in just an inch of oil or break out that air fryer. A quick spritz of oil 380°F for about 12 minutes flipping halfway and you're golden literally.

A close-up of crispy fried chicken pieces, revealing the tender meat inside, with a bowl of salad in the background. | recipesim.com

Mix It Up

Some days I go wild and add parmesan to the coating or crush up some cornflakes for extra crunch. Sometimes I toss in lemon zest or fresh herbs. The base recipe is perfect but don't be afraid to experiment.

Party Perfect

These tenders are my go to for game days and potlucks. I set up a little dipping station with different sauces and watch them disappear. Everyone always asks for the recipe it's become my signature dish.

Success Every Time

Everything about this recipe just works. The buttermilk tenderizes that double coating creates the perfect crunch and the fry time is spot on for juicy chicken every single time. It took years of tweaking but I finally got it just right.

Your New Favorite

Once you try these homemade tenders you'll never look back. They're everything you want crispy juicy perfectly seasoned and totally doable in your own kitchen. Grab your ingredients and let's get cooking you're about to become everyone's favorite chef.

A plate piled high with golden, crispy chicken tenders, showcasing their tender white meat inside. | recipesim.com

Frequently Asked Questions

→ Why use buttermilk marinade?: Buttermilk tenderizes the chicken and helps create a juicy interior while promoting a crispy exterior when fried.
→ Why maintain oil at 350°F?: Consistent temperature ensures even cooking and proper crispiness. Too hot oil burns the outside before cooking inside, too cool makes greasy tenders.
→ Is this recipe kid-friendly?: The breading has some spice from sriracha and seasonings. Adjust spices based on your family's preference.
→ Why double-dredge the chicken?: Dipping in flour, then egg, then flour again creates a substantial crispy coating that adheres well to the chicken.
→ How many tenders can I fry at once?: Cook 4-5 tenders at a time to maintain oil temperature and prevent overcrowding, which leads to uneven cooking.

Chicken Tenders