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Golden Crispy Chicken Tenders

These creamy golden crispy chicken tenders are everything you crave—ultra-juicy on the inside thanks to a tangy buttermilk marinade, and impossibly crunchy on the outside with a double-dredged, golden coating. Whether deep-fried, baked, or air-fried, they’re perfect for family dinners, meal prep, or game-day spreads. Plus, endless variation options make them your go-to chicken tender recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course, Snack
Cuisine American, Southern-inspired
Servings 4 (about 12–16 tenders, depending on size)
Calories 250 kcal

Equipment

  • Mixing bowls (for marinade + dredging)
  • Whisk or fork
  • Tongs
  • Baking sheet with wire rack (for cooling)
  • Cast iron skillet or deep fryer
  • Thermometer (for oil temperature)
  • Air fryer or oven (optional for alternative cooking methods)

Ingredients
  

For the Creamy Marinade:

  • 1.5 lbs (700g) chicken tenders or breast strips
  • 1 cup buttermilk (or Greek yogurt)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp mayonnaise or mustard (optional)
  • Salt & black pepper, to taste

For the Crispy Coating:

  • 1 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 cup panko breadcrumbs or crushed cornflakes
  • 1 tsp cayenne pepper (optional)
  • 1 tsp dried herbs (e.g., oregano or thyme)
  • Salt & pepper, to taste

For Frying or Baking:

  • Vegetable, peanut, or canola oil (for frying)
  • Oil spray or drizzle (for baking/air frying)

Instructions
 

1. Marinate the Chicken

  • In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, paprika, mayo (if using), salt, and pepper. Add chicken and coat thoroughly. Cover and marinate in the fridge for at least 1 hour, preferably overnight.

2. Prepare the Dredging Station

  • Set up two bowls—one for the wet marinade (or egg wash, optional) and one for the dry mix. In the dry bowl, combine flour, cornstarch, panko, cayenne, herbs, salt, and pepper.

3. Coat the Chicken

  • Remove chicken from marinade. Dip into the dry mixture → back into the wet (light dip) → then back into the dry again. Press to help coating adhere. Let coated tenders rest 10–15 minutes for best results.

4. Cook the Tenders

  • Frying Method:Heat 1.5–2 inches of oil in a skillet to 350°F (175°C). Fry tenders in batches, 3–4 minutes per side, until golden and crisp. Place on a wire rack to cool.
    Air Fryer Method:Preheat to 390°F (200°C). Spray tenders lightly with oil. Cook for 8–10 minutes, flipping halfway.
    Oven Method:Preheat to 425°F (220°C). Place tenders on a greased or parchment-lined sheet. Drizzle or spray with oil. Bake for 15–18 minutes, flipping once.

Notes

  • No buttermilk? Add 1 tbsp vinegar or lemon juice to 1 cup milk and let sit for 5 minutes.
  • For extra crunch: Mix crushed cornflakes into the coating.
  • Storage: Refrigerate leftovers up to 4 days. Reheat in oven or air fryer for crispiness.
  • Freezer-friendly: Freeze breaded raw tenders on a tray, then store in a freezer bag for up to 1 month.
  • Internal temp: Always cook chicken to at least 165°F (74°C) for safety.
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