Fast Weeknight Dinner: How To Make Extra Crispy Chicken Tenders

This fast weeknight dinner delivers extra crispy chicken tenders with a deeply seasoned, crunchy crust that locks in every drop of moisture.

A quick buttermilk soak keeps the chicken juicy, while drizzling liquid directly into the flour creates those rugged, shaggy bits responsible for an ultra-satisfying crunch.

Ingredients

Chicken & Marinade:

• 1.5 lbs (700 g) chicken tenderloins

• 1 cup buttermilk

• 1 large egg

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

Seasoned Flour Dredge:

• 1.5 cups all-purpose flour

• 1/2 cup cornstarch (essential for maximum crispiness)

• 1.5 tsp baking powder

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp cayenne pepper (optional, for mild heat)

• 1.5 tsp kosher salt

• 1 tsp cracked black pepper

• Neutral oil with a high smoke point (canola, peanut, or vegetable oil), for frying

Step-by-Step Instructions

1. Marinate the Chicken Whisk together the buttermilk, egg, garlic powder, paprika, salt, and pepper in a medium bowl. Submerge the chicken tenders completely. Let them sit on the counter for 15 to 20 minutes while you prep the oil and dry mix.

2. Prep the Dredge & Build the Flakes In a wide, shallow dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Spoon 2 to 3 tablespoons of the buttermilk marinade straight into the dry flour. Rub the mixture between your fingertips until small, crumbly clusters form. These little crumbles turn into jagged, crunchy ridges once fried.

3. Heat the Oil Pour 1.5 to 2 inches of oil into a deep, heavy-bottomed skillet or Dutch oven. Set it over medium-high heat until the oil hits 350°F (175°C).

4. Dredge the Tenders Lift a tender from the marinade, let excess liquid drip off, and press it firmly into the seasoned flour. Pack the coating onto the meat, flip, and coat thoroughly. Transfer the dredged tenders to a parchment-lined tray and let them rest for 5 minutes so the flour hydrates and sticks without sloughing off in the oil.

5. Fry to Golden Perfection Lower 3 to 4 tenders into the hot oil at a time, being careful not to crowd the skillet. Fry for 4 to 5 minutes, flipping halfway through, until the exterior turns deep golden-brown and the internal temperature hits 165°F (74°C).

6. Drain and Serve Transfer the hot chicken to a wire cooling rack set over a baking sheet (avoid placing them directly on paper towels, which traps steam and softens the underside). Sprinkle with a tiny pinch of flaky sea salt right out of the fryer, let cool for two minutes, and serve alongside your favorite dipping sauces.