There’s nothing quite like the satisfying crunch of perfectly fried chicken tenders made from scratch in your own kitchen. These golden, crispy homemade chicken tenders have been my family’s go-to comfort food for over a decade, and they never fail to bring smiles to the dinner table. The secret lies in the double-dredging technique and the perfect blend of seasonings that creates an irresistibly crunchy exterior while keeping the chicken incredibly juicy inside.
Whether you’re planning the perfect fourth of july food spread, need an easy weeknight dinner solution, or want to impress guests with restaurant-quality chicken strip recipes, this foolproof fried chicken tenders recipe delivers every single time. These homemade chicken tenders are so much better than store-bought alternatives – fresher, more flavorful, and surprisingly budget-friendly. Plus, they’re ready in just 30 minutes from start to finish, making them ideal for busy families who refuse to compromise on taste.
Recipe Information
- Difficulty: Easy
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6 people (about 12-14 tenders)
- Estimated Cost: Affordable
- Perfect For: Fourth of july party food, weeknight dinners, game day snacks
Ingredients for Fried Chicken Tenders
For the Chicken:
- 2 pounds chicken breast, cut into tender strips (or 2 pounds pre-cut chicken tenderloins)
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Coating:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
For Frying:
- 6-8 cups vegetable oil (or peanut oil)
- Oil for deep frying (maintaining 350°F temperature)
Equipment and Utensils Required
- Large mixing bowls (at least 2)
- Sharp knife for cutting chicken
- Cutting board
- Deep heavy-bottomed pot or deep fryer
- Candy thermometer or digital thermometer
- Wire cooling rack
- Large baking sheet
- Tongs for turning chicken
- Paper towels for draining
- Measuring cups and spoons
Recipe Preparation: Step-by-Step Instructions
Step 1: Prepare the Chicken
Cut the chicken breast into uniform strips about 1-inch wide and 4-5 inches long. If using whole chicken breasts, remove any visible fat and ensure all pieces are similar in size for even cooking. This step is crucial for deveining chicken tenders – carefully remove the white tendon that runs along each tender by gently pulling it out with your fingers or cutting it away with a sharp knife.
Step 2: Marinate in Buttermilk
Combine buttermilk, salt, pepper, and garlic powder in a large bowl. Add the chicken strips and ensure they’re completely submerged. Cover and refrigerate for at least 30 minutes, though 2-4 hours is ideal for maximum flavor and tenderness. The acid in buttermilk helps break down proteins, resulting in incredibly tender chicken.
Step 3: Prepare the Seasoned Flour Mixture
Mix all dry coating ingredients in a large shallow dish or bowl. Whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, thyme, and oregano until well combined. The cornstarch is the secret ingredient that creates extra crispiness in this easy fried chicken recipe.
Step 4: Heat the Oil
Heat oil to 350°F in a heavy-bottomed pot or deep fryer. Use enough oil so chicken pieces can float freely – typically 4-6 inches deep. Maintain consistent temperature throughout cooking; too low and the chicken will be greasy, too high and it will burn before cooking through.
Step 5: Dredge the Chicken
Remove chicken from buttermilk one piece at a time, allowing excess to drip off. Coat thoroughly in seasoned flour mixture, pressing gently to ensure coating adheres. For extra crispiness, dip back into buttermilk and coat in flour mixture a second time – this double-dredging technique creates an exceptionally crunchy exterior.
Step 6: Fry the Chicken Tenders
Carefully add 4-5 pieces to hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Turn once halfway through cooking time using tongs. The chicken should float when done and have a beautiful golden-brown color.
Step 7: Drain and Rest
Transfer cooked tenders to a wire rack set over a baking sheet to drain excess oil. This prevents sogginess that occurs when placing fried food directly on paper towels. Let rest for 2-3 minutes before serving to allow juices to redistribute.
Chef’s Tips and Variations
Pro Tips for Perfect Results:
Temperature control is crucial – invest in a good thermometer and maintain oil at 350°F throughout cooking. Don’t overcrowd the pot as this drops oil temperature and results in greasy, unevenly cooked chicken. Pat chicken dry before dredging for better coating adherence.
For extra flavor, add hot sauce to the buttermilk marinade or incorporate ranch dressing mix into the flour coating. The fried chicken breast recipe technique works equally well with boneless, skinless chicken breasts cut into strips.
Delicious Variations:
Spicy Version: Double the cayenne pepper and add 1 teaspoon of chipotle powder to the flour mixture. Herb-Crusted: Add 2 tablespoons of fresh chopped herbs like rosemary, sage, or parsley to the coating. Parmesan-Crusted: Mix 1/2 cup grated Parmesan cheese into the flour mixture for extra richness.
Perfect Pairings:
These chicken strip recipes pair beautifully with honey mustard, ranch dressing, or spicy buffalo sauce for dipping. For fourth of july recipes, serve alongside coleslaw, potato salad, and corn on the cob. They’re also fantastic in wraps, on salads, or as part of a fourth of july food dinner spread.
Make-Ahead and Storage:
Prep ahead by marinating chicken up to 24 hours in advance. Cooked tenders can be stored in the refrigerator for up to 3 days and reheated in a 375°F oven for 5-7 minutes to restore crispiness. Freezing option: Freeze cooked, cooled tenders for up to 3 months; reheat directly from frozen in the oven.
Nutritional Information
Per serving (3-4 tenders):
- Calories: 385
- Protein: 32g
- Carbohydrates: 28g
- Fat: 16g
- Fiber: 1g
- Sodium: 680mg
Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Why This Recipe Works
This homemade chicken tenders recipe succeeds because of several key techniques. The buttermilk marinade not only adds flavor but also tenderizes the meat through natural acids. The combination of flour and cornstarch creates the perfect texture – flour provides structure while cornstarch adds exceptional crispiness. The carefully balanced seasoning blend ensures every bite is flavorful without being overwhelming.
The double-dredging technique, while optional, creates restaurant-quality results with an incredibly satisfying crunch. By maintaining proper oil temperature and avoiding overcrowding, each tender cooks evenly with a golden exterior and juicy interior.
Conclusion
These crispy homemade fried chicken tenders prove that restaurant-quality comfort food is absolutely achievable in your own kitchen. With simple ingredients, straightforward techniques, and attention to detail, you’ll create fourth of july party food that rivals any professional kitchen. The combination of tender, juicy chicken and perfectly seasoned, ultra-crispy coating makes these tenders irresistible to both kids and adults.
Have you tried this recipe? I’d love to hear about your experience! Leave a comment below sharing your results, any modifications you made, or questions you might have. Don’t forget to rate the recipe and share photos of your delicious homemade chicken tenders on social media – tag us so we can see your culinary creations!
Looking for more crowd-pleasing recipes? Check out our other popular easy fried chicken variations and complementary side dishes that make perfect additions to your fourth of july food menu planning.
Frequently Asked Questions
What’s the difference between chicken tenders and chicken strips?
Chicken tenders are the actual tenderloin muscle found on the underside of chicken breasts, while chicken strips are pieces cut from the breast meat. Both work perfectly in this recipe, though true tenders are slightly more tender and cook a bit faster.
How do I properly devein chicken tenders?
Deveining chicken tenders involves removing the white tendon that runs along the length of each tender. Simply hold one end of the tendon with a paper towel and gently pull it out, or use a sharp knife to carefully cut it away from the meat.
Can I make this fried chicken breast recipe with whole chicken breasts?
Absolutely! Cut boneless, skinless chicken breasts into 1-inch wide strips. The cooking time may be slightly longer, so ensure internal temperature reaches 165°F before removing from oil.
What’s the secret to keeping fried chicken tenders crispy?
The key is proper oil temperature (350°F), not overcrowding the pot, and draining on a wire rack rather than paper towels. The wire rack allows air circulation around the chicken, preventing steam from making the coating soggy.
Are these chicken strip recipes suitable for meal prep?
Yes! These homemade chicken tenders reheat beautifully. Store cooked tenders in the refrigerator for up to 3 days and reheat in a 375°F oven for 5-7 minutes to restore crispiness. They’re perfect for lunch boxes, quick dinners, or fourth of july food preparation.
