Crispy Fried Chicken Tenders

Serves 4 | Prep: 20 min (+ optional marinating) | Cook: 15-20 min

Ingredients

For the Chicken

• 500g (1 lb) chicken tenderloins, or chicken breasts cut into strips

• 240ml (1 cup) buttermilk (or milk + 1 tbsp lemon juice)

• 1 large egg

• 1 tsp hot sauce (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

For the Coating

• 180g (1½ cups) plain/all-purpose flour

• 60g (½ cup) cornflour/cornstarch (secret to crispiness)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp baking powder

• Vegetable or peanut oil, for frying

Method

1. Marinate the Chicken
Whisk together the buttermilk, egg, hot sauce, salt, pepper, garlic powder, and paprika. Add the chicken tenders, coat well, cover, and refrigerate for at least 30 minutes, or up to 4 hours for more flavour. Bring back to room temperature before coating.

2. Mix the Coating
In a large shallow bowl, whisk together the flour, cornflour, salt, pepper, garlic powder, onion powder, paprika, cayenne, and baking powder until evenly combined.

3. Dredge Properly
Take a piece of chicken from the buttermilk, letting the excess drip off, and drop it into the flour mixture. Press the flour firmly onto the chicken, squeezing and massaging it in. This creates a shaggy, craggy coating that fries up extra crunchy. Place on a wire rack and repeat with all tenders. Let them rest for 5-10 minutes before frying so the coating sets.

4. Fry to Golden Perfection
Pour oil into a heavy-based pan or deep fryer to a depth of about 4-5cm (2 inches). Heat to 175°C (350°F). Fry the tenders in small batches for 3-5 minutes per side, until deeply golden brown and cooked through (internal temp 74°C / 165°F). Don’t overcrowd the pan. Drain on a wire rack, not paper towels, to keep them crisp. Sprinkle with a little extra salt immediately.

5. Serve Immediately
These are best eaten right away while hot and crunchy, with your favourite dipping sauces.

Tips for Maximum Crunch

• Cornflour is key – it inhibits gluten formation, creating a lighter, crispier crust.

• Drizzle trick – before frying the last batch, take a tablespoon of the seasoned buttermilk mix and drizzle it into the flour bowl. Toss to create little craggy bits, then press those onto your last tenders for an even crunchier crust.

• Keep them warm – if cooking in batches, hold them on a rack in a 95°C (200°F) oven.

Enjoy! Let me know if you’d like oven-baked or air fryer variations.