Crispy Fried Chicken Recipe

I finally cracked the secret to restaurant-style chicken tenders with a shatteringly crisp coating and juicy, seasoned chicken inside. One bite and you’ll know why these disappear fast.

I’m obsessed with these crispy fried chicken tenders because every bite hits loud: craggy, golden crust, juicy center, salty little edges that beg for sauce. I love the way buttermilk gives the chicken that tangy, tender bite without making anything fussy.

And the crunch? Ridiculous.

The kind I chase at restaurants and then get annoyed about paying for when I know mine tastes better. But honestly, I mostly make these because I can’t stop picking at the first batch before the rest even lands on the plate.

Hot, crunchy, messy, addictive. Exactly how fried chicken should be.

No regrets, ever.

Ingredients

• Chicken tenders cook fast and stay juicy, which is exactly what weeknight frying needs.
• Buttermilk brings tang and tenderness, so the chicken doesn’t turn dry or boring.
• The egg helps the coating grab on and fry up nicely.
• Hot sauce adds a little kick, not scary heat, unless you want that.
• Kosher salt makes every bite taste like actual fried chicken, not plain meat.
• Black pepper gives a warm little bite that keeps things from tasting flat.
• Flour builds the classic crispy shell we’re all here for.
• Cornstarch makes the coating lighter, crunchier, and honestly more addictive.
• Baking powder helps the crust puff a bit, so it’s not heavy.
• Garlic powder and onion powder bring that snacky, savory flavor you’ll crave.
• Smoked paprika adds color and a cozy, slightly smoky vibe.
• Cayenne brings heat, so adjust it if your crowd is dramatic.
• Plus, panko gives extra crunch when you want that shatter-style bite.
• Basically, frying oil is the crispy magic, just don’t overcrowd the pan.

Ingredient Quantities

• 1 1/2 pounds chicken tenders (about 6 to 8 pieces)
• 2 cups buttermilk
• 1 large egg
• 1 tablespoon hot sauce (optional, for flavor)
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup panko breadcrumbs (for extra crunch, optional)
• Vegetable oil or canola oil for frying (about 4 cups or enough for a 3 inch deep fry)
• Cooking spray or a little oil for shaking pan (optional)

How to Make this

1. In a bowl whisk together buttermilk, egg, hot sauce if using, and 1 teaspoon kosher salt and 1/2 teaspoon black pepper; add the chicken tenders, cover, and refrigerate 30 minutes to marinate.

2. In a large shallow dish combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; stir to evenly distribute spices.

3. If using panko, place it in a separate shallow dish next to the flour mixture.

4. Remove tenders from the marinade letting excess drip off; dredge each piece first in the flour mixture, pressing to adhere, then briefly return to the marinade or egg-buttermilk mix if you want extra layers, and finally press into panko or the flour mixture again for a thicker crust.

5. Place breaded tenders on a wire rack set over a baking sheet and let rest 10 to 15 minutes to set the coating; this helps achieve the secret restaurant crispiness.

6. Pour oil into a heavy pot or deep skillet to a depth of about 3 inches and heat to 350 degrees F; maintain temperature by frying in small batches.

7. Fry tenders 3 to 5 minutes per side until golden brown and internal temperature reaches 165 degrees F, turning as needed for even color and crisping.

8. Transfer cooked tenders to a wire rack or paper towel lined tray and sprinkle lightly with salt while hot; let rest 2 to 3 minutes before serving to keep crispness.

9. Repeat frying with remaining pieces, keeping finished tenders warm on a low oven rack if desired; do not overcrowd the pan.

10. Serve immediately with your favorite dipping sauces.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Two shallow dishes or pie plates (for flour mix and panko)
5. Wire rack and baking sheet
6. Heavy pot or deep skillet suitable for frying
7. Candy or instant read thermometer
8. Tongs or a slotted turner
9. Slotted spoon or spider strainer
10. Paper towels or a tray lined with paper towels

FAQ

Crispy Fried Chicken Recipe Substitutions and Variations

• Buttermilk: substitute 1 3/4 cups whole milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes (or use plain yogurt thinned with a little milk).
• All purpose flour: substitute a 1:1 gluten free flour blend for GF cooking, or use white rice flour for a lighter, crispier crust.
• Cornstarch: substitute arrowroot powder or potato starch in equal amounts for the same crisping effect.
• Panko breadcrumbs: substitute crushed cornflakes or regular breadcrumbs mixed with a little melted butter for extra crunch and flavor.

Pro Tips

1. Marinate longer if you can. Thirty minutes is fine, but up to 4 hours in the fridge will tenderize the meat and let flavors sink in without turning it mushy. Bring the tenders out for 10 minutes before breading so they are not too cold; the coating will adhere better.

2. Use a thermometer and keep oil steady at 350°F. Small temperature drops when you add chicken are normal, but if the oil falls too low you get greasy, soggy crust. Fry in small batches and give the oil a minute between batches to come back up.

3. Layer for serious crunch. Press the flour mixture firmly into the wet chicken, return briefly to the marinade, then finish with panko or the flour mix again. Letting the breaded pieces rest on a rack for 10 to 15 minutes before frying helps the layers set so they do not fall off.

4. Finish and hold properly. Sprinkle a little kosher salt right after frying while the crust is still hot so it sticks. Keep finished tenders on a wire rack set over a baking sheet in a warm oven at about 200°F to maintain crispness while you finish the rest.