My deep fried chicken tenders recipe yields crunchy, juicy chicken fingers that rival restaurant versions. The trick is simple: use good ingredients, follow easy step-by-step instructions, and you can have golden tenders in 30 minutes or less. The tenders soak in a mixture of buttermilk, egg, and seasonings, then are coated in a flour-and-cornstarch mix and pan-fried until perfectly golden. Serve with gravy and Texas toast or your favorite dipping sauces and fries for a true comfort-food meal.
Comfort food is a staple in our home, and fried chicken ranks at the top of that list. While bone-in fried chicken is delicious because the bone helps retain flavor and moisture, boneless chicken tenders are convenient, quick to prepare, and beloved by both kids and adults. They’re easy to eat with dipping sauces and well suited for feeding a crowd.
Sommer’s Recipe Highlights
Quick and Easy Dinner – This chicken tenders recipe is straightforward and fast. If you marinate for the short end of the suggested time, you can have tenders ready in roughly 30 minutes.
Family-Friendly – Chicken fingers are a classic for a reason. They’re crunchy, juicy, and fun to eat with dipping sauces—perfect for all ages.
No Deep Fryer Needed – You can make these tenders in a skillet on the stovetop instead of a deep fryer. Using a heavy skillet and a cooking thermometer helps you maintain accurate oil temperature while using less oil and still achieving even frying.
Key Ingredients and Tips
- Chicken tenders – Buy precut tenders for convenience, or slice them from chicken breasts into 1-inch strips if you prefer.
- Buttermilk – Buttermilk tenderizes and adds moisture. If needed, you can substitute a simple homemade mix of milk and acid.
- Egg – One large egg helps the marinade cling to the chicken.
- Seasonings – Use a seasoning salt and black pepper. If you don’t have seasoning salt, mix salt, a touch of garlic powder, and smoked paprika or cayenne.
- Flour and cornstarch –Combining these gives a light, crispy coating—flour alone can be heavy; cornstarch alone can be too thin.
- Fry oil –Choose a high-heat oil with a neutral flavor like peanut, canola, or vegetable oil.
How to Make
See the printable recipe at the bottom of the page for exact ingredient amounts, full instructions, storage details, and a video demonstration.
Marinate the chicken –Place tenders in a large zip-top bag with buttermilk, egg, and most of the seasoning. Seal the bag and massage to coat the chicken evenly. Chill for at least 15 minutes and ideally up to an hour to tenderize and flavor the meat.
Whisk the breading mix – Combine all-purpose flour, cornstarch, and the remaining seasoning in a shallow bowl or dish.
Heat the oil – Use a heavy skillet (cast iron preferred) and add enough oil to come about halfway up the pan. Attach a candy thermometer and heat the oil to 370°F (188°C).
Dredge and fry – Work in batches to avoid crowding. Dredge each marinated tender in the flour mixture, shake off excess, and carefully lower into the hot oil. Keep the oil temperature between 350–360°F while frying. Turn the tenders every couple of minutes so they brown evenly. A typical fry time is 6–8 minutes until golden and cooked through.
Drain on a rack – Transfer finished tenders to a wire rack set over a baking sheet to drain excess oil. If you don’t have a rack, use a plate lined with paper towels, but avoid letting the tenders sit in pooled oil so the coating stays crisp.
Expert Tips
The longer the buttermilk soak, the more tender and flavorful the meat becomes. Cast iron holds heat well and helps maintain oil temperature, but another heavy-bottomed skillet will also work. Never crowd the pan—crowding lowers oil temperature and prevents crisping. If you must, fry in several batches and keep cooked tenders on a rack while you finish the rest.
To remove excess oil, drain on a wire rack rather than letting tenders rest directly on paper towels. Any trapped moisture will soften the coating.
Serving Suggestions
These tenders are ideal for dipping. Serve them with sausage white gravy and Texas toast for a Southern-style plate, or offer classic condiments like ketchup and BBQ sauce. They also pair well with homemade sauces such as comeback sauce, remoulade, garlic parmesan sauce, aioli, Chick-fil-A-style sauce, or honey mustard. A side of fries—regular or Cajun-seasoned—is a natural match.
Storing and Reheating
Fried tenders are best served fresh but will keep in the refrigerator for up to 3 days. To re-crisp, bake in a 350°F oven for 7–10 minutes or air fry at 375°F for 3–5 minutes.
Frequently Asked Questions
Make sure the oil reaches full temperature before adding chicken and maintain 350–360°F while frying. If the oil is too cool, the coating can become soggy or slide off.
Fry at the proper temperature so the exterior crisps quickly and the interior stays moist. Remove tenders when they are light golden; the coating will finish crisping as they rest on the rack.
No. Covering traps steam, lowers oil temperature, and makes the coating soggy. It can also create dangerous condensation that causes splattering.
Fried foods are indulgent and not the healthiest choice when eaten frequently. If you want a lighter alternative, consider baked or air-fried versions of breaded chicken.
More Chicken Recipes
Southern Fried Chicken (Cast Iron Skillet)
Air Fryer Chicken Nuggets
Oven Baked Chicken Wings
Hot Honey Chicken
Print Recipe
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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
- 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 the chicken tenders in a large zip bag. Add the buttermilk, egg, 2 teaspoons seasoning salt, and black pepper. Squish the mixture to combine and shake so the chicken is fully coated. Refrigerate for at least 15 minutes, preferably up to 1 hour or overnight.
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In a bowl, combine the flour, cornstarch, and the remaining ½ teaspoon seasoning salt. Whisk to blend.
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Heat a cast iron or other heavy sauté pan over medium and clip on a cooking thermometer. Add oil to come about halfway up the side of the pan, leaving space to add chicken.
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When the oil reaches 370°F, dredge the tenders in the flour mixture and carefully add them in batches to the hot oil. Maintain the oil temperature around 350–360°F while frying.
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Fry for 6–8 minutes, turning every two minutes with tongs. When tenders are light golden, transfer them to a drying rack or a plate lined with paper towels.
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Repeat with remaining tenders. Serve warm with your favorite dipping sauces.
Notes
Reheat in the oven at 350°F for 7–10 minutes or in the air fryer at 375°F for 3–5 minutes to restore crispiness.