Fried Chicken Tenders

1. Marinate the chicken. In a large bowl, whisk together the buttermilk, egg, salt, garlic powder, paprika, pepper, and cayenne (if using). Add the chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes and up to 12 hours.

2. Set up your dredging station. In a shallow dish, whisk together the flour, cornstarch, salt, baking powder, onion powder, paprika, pepper, and cayenne. Place a wire rack over a sheet pan nearby.

   

3. Heat the oil. Pour oil into a heavy skillet or Dutch oven to about 1/2-inch deep. The exact amount depends on your pan. Keep the oil level well below halfway up the sides of the pan for safety. Heat over medium to medium-high until the oil reaches 350°F to 365°F.

   

4. Dredge the tenders. Lift a few tenders from the marinade, letting excess drip off. Press the chicken firmly into the dredge, coating well on all sides. Gently squeeze the coating onto the chicken to help it cling and to create those craggy bits. Place on the rack and repeat.

   Let them rest 5 to 10 minutes so the coating hydrates and holds on. (This can happen while the oil finishes heating.)

   

5. Fry in batches. Carefully lay tenders into the hot oil, leaving space between them. Fry 3 to 4 minutes per side (6 to 8 minutes total) until deep golden and the thickest part hits 165°F.

   

6. Drain and season. Transfer to the clean wire rack (not paper towels) to keep them crisp. Taste one and sprinkle with a pinch of flaky salt if you want that extra pop.

7. Serve hot. Pile them onto a plate and bring the dipping sauces. If you are feeling fancy, add lemon wedges and a little hot honey situation.

   

Tips and variations

• Keep the oil temp steady: Let the oil climb back to 350°F to 365°F between batches. If the oil is too cool, the coating soaks up oil and goes soft.
• Do not crowd the pan: Crowding drops the temperature fast and makes steaming happen. Steam is the enemy of crunch.
• Frying safety: Add chicken slowly to avoid splashes. Keep a lid nearby in case of flare-ups, and never leave hot oil unattended.
• Extra-crispy option: After dredging, dip the tenders quickly back into the buttermilk, then dredge a second time. Rest on the rack, then fry.
• Spicy tenders: Add 1 to 2 teaspoons hot sauce to the marinade and bump cayenne to 1/2 teaspoon.
• Gluten-free swap: Use a 1:1 gluten-free flour blend in place of all-purpose flour, keep the cornstarch, and follow the same steps.
• Kid-friendly mild version: Skip cayenne and add 1/2 teaspoon smoked paprika for flavor without heat.