This post may contain affiliate links. Please read our disclosure policy.
Crispy Chicken Tenders with juicy chicken coated in the most amazing crispy, flavourful coating. I could seriously eat the coating by itself – it’s that tasty!
“I had never made fried chicken before and decided to try this recipe. It is my favourite thing I’ve learned to cook in a while. The batter/coating is so good, it’s like having takeout at home.”
Nicky’s Notes
I worked in a fried chicken shop for 5 years when I was at high school and college, so I know my crispy chicken tenders!
We’ve got chicken breast marinated in a seasoned buttermilk – for perfect tender chicken. The coating is the ultimate blend of spices, herbs and seasonings that makes for a fantastic, flavourful, crispness.
I use it for my crispy fried chicken (bone-in version) and my crispy chicken burger too.
Place a tray of these on the table and I guarantee they’ll be polished off in no time. Especially if you serve them with my copycat Raising Cane’s sauce 😉
Table of Contents
📋 Ingredients for Crispy Chicken Tenders
***Full recipe with detailed quantities in the recipe card below***
The coating
Yes, I use quite a lot of spices and seasonings in the coating, but it makes the crispy coating super-flavourful. You can leave out the chilli flakes if you can’t stand any heat (the small amount doesn’t make it hot, but does add a tiny bit of warmth).
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Marinade the chicken in the seasoned buttermilk. Mix the coating, then dredge the drip-dried marinated chicken through the coating. Fry in batches (placing cooked batches in a warm oven) until golden brown and cooked through.
Recipe Tips
- Slice the chicken evenly – Try to cut the chicken into similar-sized strips so they cook at the same rate. If some pieces are much thicker than others, the smaller ones can overcook before the larger ones are done.
- Use a thermometer for confidence – Chicken should be cooked through and piping hot in the centre. A food thermometer should read 75°C in the UK, or 165°F for US readers.
Perfect with my copycat Raising Cane’s sauce.
Pin this now to find it later
Pin ItLeftovers Guide
- These crispy chicken tenders are best eaten fresh, when the coating is at its crunchiest.
- However, leftovers can be cooled, covered and stored in the fridge for up to 2 days. Reheat in the oven or air fryer until piping hot throughout. The air fryer is especially good for bringing back some of that crunch.
📺 Watch how to make it
Crispy Chicken Tenders Recipe
Ingredients
- 4 chicken breasts sliced into long, thick strips (about 700g/1.5lbs altogether)
- 240 ml (1 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic powder
Crispy Coating:
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- oil for frying
Instructions
- Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover, and place in the fridge to marinade for at least 1 hour (up to over night)4 chicken breasts, 240 ml (1 cup) buttermilk, 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp garlic powder
- Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.oil for frying
- Mix together the crispy coating ingredients in a bowl.180 g (1 1/2 cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, 1/2 tsp garlic powder, ½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes
- Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
- Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
- Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
- Serve with your favourite dipping sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was first posted in July 2017. Updated since with recipe improvements and for housekeeping reasons.
🍽️ What to serve with Chicken Tenders
🍲 More fantastic crispy chicken recipes
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
If you want more crispy, use powered salt when making your coating. It works for all things fried. I make up a supply and keep on hand. Place table salt in a blender, not a food processor, and grind it up fine. You can also put it in a coffee grinder too. I actually use both methods to get it as fine as possible.
I had never made fried chicken before and decided to try this recipe. It is my favourite thing I’ve learned to cook in a while. The batter/coating is so good, it’s like having takeout at home.
Hi Nicky,
Love love love the Chanel. As a “50 something” I remember as a young boy, my mum always doing a chicken Kiev with braised celery and Crocket potatoes. (Can’t remember what sauce but it was always a once a week dinner)
Trouble is mum never really cooked from scratch so my recollection is that it was always a bought item on the Kiev front. (2 chicken breasts in a pack as I remember). Is this a dish you could put a spin on and show how to cook from scratch while keeping it succulent as well as home made. I would love to recreate it.
Hi, is there an oven-baked version of this recipe?
Yes – you can use the oven-baked tenders from this recipe: https://www.kitchensanctuary.com/crispy-chicken-strips-chimichurri-dip/
The Coating on these is unbelievable!. Genuinely one of my food cravings and i have many 🙂
Tried these over the weekend, I was looking after my grandchildren for the weekend. Needless to say I am now voted the best Grandma ever, thanks to this fab recipe.