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๐Ÿ Home ยป Recipes ยป Chicken Recipes

Extra Crispy Chicken Tenders

Updated: Oct 30, 2023 ยท Published: Feb 12, 2020 by Dan Mikesell AKA DrDan ยท 7 Comments

Jump to Recipe
Time: 35 minutes mins

Golden brown Extra Crispy Chicken Tender the whole family will love. Start with chicken tenders in a buttermilk marinade, a seasoned shaggy coating, then fry to 165ยฐ on your stovetop.

๐Ÿ“Ingredients

Chicken tenders
Buttermilkโ€”or substitute
Flourโ€”All-purpose
Seasoning salt and black or white pepper
Vegetable Oil

close up of cripsy fried chicken tender.
Jump To (scroll for more)
  • ๐Ÿ“Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Fry Crispy Chicken Tenders
  • Other kid-friendly recipes
  • How to keep the coating attached to the chicken
  • โ™จ๏ธFrying Tips
  • Serving chicken tenders
  • Storage of leftovers
  • โœ”๏ธFAQs
  • ๐ŸฅฃExtra crispy and the secret of the shaggy coat
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

Featured Comment from Dinad:
"This is THE best fried chicken fingers recipe ever. I've always been afraid of frying, but you made it easy. The coating is crunchy and stays on. It's moist and delicious."

Chicken tenders are a traditional "kid food" the whole family, even the pickiest kids, love. You can easily make them at home where you control the ingredientsโ€”no hidden preservatives or chemicals.

With these easy-to-follow step-by-step photo instructions, learn to control the oil temperature. And to make the shaggy coating that gives them a wonderful extra crispy coating.

๐Ÿ‘จโ€๐ŸณHow to Fry Crispy Chicken Tenders

  1. Trim and pat dry chicken tenders and marinate chicken in buttermilk for 15- 20 minutes.
  2. Heat ยผ to ยฝ inch of oil in a large pan over medium heat. Get to a steady temperature of about 365ยฐ. Don't be under 325ยฐ or above 375ยฐ.
  3. Mix the coating of flour with seasoning salt and black or white pepper in a shallow bowl. Drizzle some buttermilk into the flour mixture while continuously mixing. It will make a "shaggy" coating.
  4. Remove the chicken from the buttermilk and shake off the excessโ€”do not dry. Coat in the flour mixture. Let them sit for 5 minutes before cooking.
  5. When you place the chicken in the oil, the temp will drop. Increase the burner setting some at this point to maintain the temp in the 325ยฐ-375ยฐ range.
  6. Cook in batches for about 3-4 minutes per side until golden brown and internal temp of 165ยฐ.
  7. Drain the cooked chicken tenders on a paper towel or a wire rack. Tent the plate with foil or place it in a 200ยฐ oven to keep it warm.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

Other kid-friendly recipes

Try some other kid-friendly chicken recipes: Grilled Chicken Tenders, Baked Chicken Tenders, Baked Chicken Nuggets, Oven Baked Chicken Legs, or Grill Chicken Drumsticks. Add in some microwave corn on the cob, One-Pot Mac and Cheese, and Baked French fries to complete

How to keep the coating attached to the chicken

  1. Shake off excess buttermilk. Do not pat dry.
  2. Coat with the flour mixture.
  3. After coating with the flour mixture, set it on a flat surface like a cutting board or plate for about 5 minutes to allow the layers to combine and adhere better.
  4. Fry near the high end of the temperature range.
  5. Flip and move the least possible. Things like tongs will rip the breading. So, use a fork and stab the edges.

โ™จ๏ธFrying Tips

  • A heavy pan like a Dutch oven or cast iron will hold the temperature better.
  • The oil should be a neutral oil, like corn, peanut, or canola oil.
  • If you have some way to continuously monitor the oil temp, use it.
  • Kept the between 325ยฐ and 375ยฐ. Start at the high end of the range since the temperature will drop when the tenders are added. Once you add the tenders, you will need to turn up the burner to keep the temperature in range.
  • Do not fry with the oil under 325ยฐโ€”the breading will absorb more oil.
  • You can use a countertop deep fryer if you have one.

Serving chicken tenders

Many people, especially kids, love to dip their chicken tenders. Try BBQ sauce, Ranch Dressing, Honey mustard sauce, or anything you like.

For side dishes, fruit bowls, side salads, and Convection Oven French fries are frequently used.

Storage of leftovers

Store in the refrigerator in an airtight container for 3-4 days. They will freeze for 3 months.

Reheat in the oven or air fryer. A microwave may be used but will effect the texture of the chicken.

โœ”๏ธFAQs

What can be used instead of buttermilk?

Buttermilk has a low pH and will tenderize the chicken by breaking down proteins. So, it does contribute to the final results.

You can make a substitute for buttermilk by adding 1 tablespoon of lemon juice or vinegar per cup of regular milk and letting it rest for about 5 minutes before using it.

If you want nothing to do with the milk, trim and pat dry the tenders, pat dry, then use a whipped egg to coat first instead of milk. You can also skip the buttermilk in the coating or just use water to make it clumpy.

What is the best internal temperature for fried chicken tenders?

For tenderness and safety, cook to 165ยฐ internal temp. According to theย FDA, chicken is done at 165ยฐ internal temperature in the thickest part. A higher temperature will dry, and a lower temperature is unsafe. An instant-read thermometer is required to get this right.

Should I use panko bread crumbs?

No, bread crumbs work great when "frying" in the oven, but with deep frying, they are not needed.

If you want a chicken tender recipe with panko, see Baked Chicken Tenders.

๐ŸฅฃExtra crispy and the secret of the shaggy coat

By adding some liquid to the flour coating, it will clump a little. When cooked, those clumps will make a much crisper coating. The key to the extra crispy coating is to get chunks of the breading to stick.

I first saw this coating technique in Cook's Country. But the same technique was also in the model Pioneer Woman recipe. Cook's Country discovered this by noticing that when a flour-based coating was used, the chicken later in the cooking had a crunchier coating that was due to some clumping in the flour.

Blue ribbon divider used for visual effect
โ†‘Jump to Table of Contents

This recipe is listed in these categories. See them for more similar recipes.

Chicken Breast Recipes, Chicken Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

Chicken tenders with buttermilk and seasoning.

One pound of chicken tenders will be 7-8 tenders.

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Trimming the tendon off the tenderloin with a knife.

Pat dry 1 pound of chicken tenders or cut skinless boneless chicken breasts into strips. Trim well.

covering chicken tenders with buttermilk.

Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet for a place to hold the cooked strips.

checking oil temperature,

Heat ยผ to ยฝ inch of oil in a large pan over medium heat. I used about 2 cups in a 12-inch fry pan. Get to a steady temperature of about 365ยฐ. Don't be under 325ยฐ or above  375ยฐ.

pouring seasoning salt into flour.

Mix 1 ยฝ cups AP flour with 1 tablespoon of Lowey's seasoning salt. Options of adding 1 teaspoon of white or black pepper. Also, an option of โ…› teaspoon cayenne pepper. Other seasoning salts should be fine, or make your own spicing combination. Mix well.

adding buttermilk to flour mixture.

Now drizzle ยผ cup buttermilk into the flour mixture while continuously mixing.

mixing buttermilk to the flour mixture.

It will make a "shaggy" coating.

coating the chicken tenders in the flour mixture.

Remove the chicken from the buttermilk, shake off excess buttermilk, and coat it in the flour mixture.

Chicken tenders with shaggy coating on a white plate.

Place the coated tenders on a plate. Let sit for 5 minutes before cooking.

placing chicken tender into hot oil with a fork.

When you place the chicken in the oil, the temp will drop. Increase the burner setting some at this point to maintain the temp in the 325ยฐ-375ยฐ range.

chicken tenders cooking in hot oil.

Cook in batches for about 3-4 minutes per side until golden brown and internal temp of 165ยฐ. These can cook very quickly if your oil temperature is high. If the oil is colder, the time increases, and they will absorb more oil.

fried tenders on white plate.

Drain on a paper towel or rack. Tent with foil or place in a 200ยฐ oven to keep warm while you do more batches.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

fried chicken tenders on white plate

Extra Crispy Chicken Tenders

From Dan Mikesell AKA DrDan
Golden brown Extra Crispy Chicken Tender the whole family will love. Start with chicken tenders in a buttermilk marinade, a seasoned shaggy coating, then fry to 165ยฐ on your stovetop.
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings #/Adjustable :8 servings
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 1 pound Chicken tenders - about 8
  • 1 ยฝ cup AP flour
  • 1 tablespoon seasoning salt - Loweyโ€™s
  • buttermilk
  • oil
  • ยฝ teaspoon white or black pepper
  • โ…› teaspoon cayenne pepper - optional

Step-by-Step Instructions
 

  • Pat dry 1 pound of chicken tenders or cut skinless boneless chicken breasts into strips. Trim well.
    Trimming the tendon off the tenderloin with a knife
  • Put strips into a deep bowl and cover with buttermilk. It took only a cup for me. Let soak for 15- 20 minutes while you work on the coating and oil. If you are cooking a large amount, preheat the oven to 200 with a cooking sheet for a place to hold the cooked strips.
    covering chicken tenders with buttermilk
  • Heat ยผ to ยฝ inch of oil in a large pan over medium heat. I used about 2 cups in a 12-inch fry pan. Get to a steady temperature of about 365ยฐ. Don't be under 325ยฐ or aboveย  375ยฐ.
    checking oil temperature
  • Mix 1 ยฝ cups AP flour with 1 tablespoon of Lowey's seasoning salt. Options of adding 1 teaspoon of white or black pepper. Also, an option of โ…› teaspoon cayenne pepper. Other seasoning salts should be fine, or make your own spicing combination. Mix well.
    pouring seasoning salt into flour
  • Drizzle ยผ cup buttermilk into the flour mixture while continuously mixing.
    adding buttermilk to flour mixture
  • It will make a "shaggy" coating.
    mixing buttermilk to the flour mixture
  • Remove the chicken from the buttermilk, shake off excess buttermilk, and coat it in the flour mixture.
    coating the chicken tenders in the flour mixture
  • Place the tenders on a plate. Let sit for 5 minutes before cooking.
    Chicken tenders with shaggy coating on a white plate
  • When you place the chicken in the oil, the temp will drop. Increase the burner setting some at this point to maintain the temp in the 325ยฐ-375ยฐ range.
    placing chicken tender in hot oil to cook
  • Cook in batches for about 3-4 minutes per side until golden brown and internal temp of 165ยฐ. These can cook very quickly if your oil temperature is high. If the oil is colder, the time increases, and they will absorb more oil.
    fried tenders on white plate

Recipe Notes

Pro Tips

  1. Do not try this recipe without a good instant read thermometer. Try the oven baked recipe if you don't have the correct equipment.
  2. Chicken tenders are preferred, but you can cut strips of chicken breasts. If you do that, cut across the grain.
  3. If one or two tenders are thicker than the others, flatten them to even out the cooking time.
  4. The pepper and cayenne pepper are optional. I highly suggest the white pepper, which adds a wonderful taste and it is the โ€œsecretโ€ ingredient of KFC.
  5. Use a neutral oil with a high smoke point. Corn, peanut, or canola are good choices.
  6. The most common error in stovetop frying is the temperature and keeping it within a range between 325ยฐ and 375ยฐ. If you cook at a lower temperature, it takes longer, but the bigger issue is the absorption of too much oil. If too high a temperature, the outside cooks rapidly.and maybe burnt before the center is done (165ยฐ).
  7. You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and allowing it to sit for 5 minutes before using.
  8. Nutrition is calculated on my estimate of fat absorption during frying.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 216 kcal (11%)Carbohydrates : 18 g (6%)Protein : 15 g (30%)Fat : 9 g (14%)Saturated Fat : 1 g (5%)Cholesterol : 37 mg (12%)Sodium : 70 mg (3%)Potassium : 240 mg (7%)Fiber : 1 g (4%)Sugar : 1 g (1%)Vitamin A : 30 IU (1%)Vitamin C : 1 mg (1%)Calcium : 11 mg (1%)Iron : 1 mg (6%)

This is an adaptation of a Pioneer Woman recipe. Most other recipes made a simple thing hard, and it really is not that hard.

Originally Published September 16, 2012. Updated with expanded options and discussions. Refreshed photos, some from other cooking, so they may not match the pan but convey the meaning. And a table of contents was added to help navigation.

Molly and Lilly with pink puppy.

More Chicken Recipes

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    Crispy Oven Baked Chicken Thighs
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    Easy Oven-Baked Chicken Legs: Crispy, Juicy, and Foolproof
  • Chicken salad on toasted bread.
    Basic Chicken Salad Recipe
  • Baked Herbs de Provence chicken on a plate.
    Herbs de Provence Chicken

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  1. Ruth Gray says

    February 05, 2020 at 3:12 pm

    Very good recipe cook my first chicken tenders in buttermilk and flour. Thank you

    Reply
  2. Dinad says

    December 11, 2018 at 9:44 am

    This is THE best fried chicken fingers recipe ever. I've always been afraid of frying, but you made it easy. The coating is crunchy and stays on. It's moist and delicious. My 19 year old ate something like 8 chicken fingers because he liked it so much. Just really awesome recipe. Thank you!

    Reply
    • DrDan says

      December 11, 2018 at 9:48 pm

      Hi Dinad,

      Welcome to the blog.
      I think the "shaggy" coating makes this recipe. It is just a nice easy trick you wouldn't think of.
      I did this one for the kids but there is a little kid in all of us.
      Thanks for the note.
      Dan

  3. Rita Ocasio says

    April 19, 2018 at 2:34 am

    I think you meant Lawry's seasoning but I will use Tony Chachere's seasoning.

    Reply
  4. Chris says

    September 23, 2012 at 12:58 pm

    Look at that pretty white Thermapen! Best kitchen tool ever, IMO.

    Reply
  5. Top Cuisine avec Lavi says

    September 19, 2012 at 1:18 am

    Delicious!!!!!!!! Great recipe! I will try it!

    Reply
  6. Hillary Miller says

    September 16, 2012 at 11:09 pm

    Hi DrDan,
    Your Crispy Chicken Tenders looks tasty
    You can submit your Crispy Chicken Tenders pics on It is a food photography site where members can submit all food pictures that make readers hungry :)
    I am already hungry to see these photos btw, LOL

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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