These chicken tenders are crunchy on the outside and tender on the inside. Fun fact: chicken tenders come from the tenderloin, while chicken fingers are just breast meat cut into strips. Inspired by @girldadskitchen, this recipe is perfect for a homemade treat!
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Toss the chicken in buttermilk, garlic powder, paprika or cayenne, salt, and pepper. Let it sit for at least 30 minutes or overnight for maximum tenderness.
In a shallow bowl, mix the flour and cornstarch. Remove the chicken from the marinade and coat it in the flour mixture. Dip it back into the buttermilk briefly and dredge again in the flour mixture, pressing well so it sticks and crisps.
Heat peanut oil in a heavy-bottomed cast iron pot to 180°C / 350°F. Fry the chicken for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 74°C / 165°F).
Marinate the chicken overnight for extra tenderness and flavor.
Use cayenne instead of paprika if you prefer a spicier kick.
Ensure the oil temperature stays consistent to avoid soggy tenders.
Can I use chicken breast instead of tenders?
Yes, you can slice chicken breast into strips to mimic tenders.
What oil is best for frying chicken tenders?
Peanut oil is ideal for frying due to its high smoke point and neutral flavor.
How do I know the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 74°C / 165°F.
Can I make this recipe gluten-free?
Yes, substitute the flour with a gluten-free flour blend.
How long can I marinate the chicken?
You can marinate the chicken for a minimum of 30 minutes or up to overnight for better flavor.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
