Ingredients
1 lb boneless, skinless chicken breasts (about 3–4 breasts)
1 cup buttermilk
1 cup all-purpose flour
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cup vegetable oil (for frying)
Instructions
Cut the chicken breasts into even strips, aiming for pieces that are similar in thickness so they cook at the same rate. You can slice each breast lengthwise into several long tenders or into slightly shorter strips if you prefer smaller pieces. In a bowl or shallow dish large enough to hold the chicken, combine the buttermilk with the salt, black pepper, garlic powder, onion powder, and paprika. Whisk or stir until the seasonings are evenly distributed throughout the buttermilk and there are no clumps of spices on the surface. Add the chicken strips to the mixture, turning them so they are fully submerged and coated on all sides. Cover the dish and refrigerate for at least 1 hour to allow the flavors to infuse and the buttermilk to help tenderize the meat. If you have a bit more time, you can let the chicken marinate longer to deepen the flavor, but even a short marinade will noticeably improve the juiciness.
When you’re ready to cook, prepare the coating. In a shallow bowl or dish wide enough for dredging the chicken, combine the all-purpose flour with the garlic powder, onion powder, paprika, salt, and black pepper. Use a fork or whisk to mix thoroughly so the seasonings are evenly dispersed in the flour. This ensures that each piece of chicken will have a consistent flavor and prevents any one bite from being overly salty or overly spiced. The flour mixture should look uniform, with no visible streaks of spice running through it.
Heat the vegetable oil in a deep skillet or large, heavy-bottomed frying pan over medium-high heat. Pour in enough oil to create a generous layer that allows the chicken strips to fry without touching the bottom of the pan too firmly. Give the oil several minutes to reach frying temperature; it should look shimmering on the surface and feel hot when you carefully hold your hand a few inches above the pan. You can test if the oil is ready by dropping in a small pinch of the flour mixture—if it sizzles steadily on contact and begins to turn lightly golden, the oil is hot enough. Avoid rushing this step; adding chicken to oil that is not hot enough can result in greasy, soggy coating instead of crisp, golden crust.
Working with a few pieces of chicken at a time, remove the strips from the buttermilk marinade, letting any excess drip back into the dish so they are not overly wet. Place each strip into the seasoned flour mixture, turning to coat all sides thoroughly. Gently press the flour onto the chicken so it adheres well and forms an even layer. Shake off any excess flour so that loose bits don’t fall off and burn in the oil. Set the coated pieces aside on a plate or tray while you finish dredging the rest, arranging them in a single layer so the coating stays intact and doesn’t get rubbed off.
Carefully lay the coated chicken strips into the hot oil, placing them away from you to avoid splashes. Fry in batches to avoid overcrowding the pan, which can lower the temperature of the oil and prevent the chicken from crisping properly. Cook each piece for about 4–5 minutes per side, turning once the underside is deeply golden brown and the edges look crisp. The chicken should sizzle steadily while it cooks. As it nears doneness, the exterior will be a rich golden color and feel firm and crisp when gently tapped with tongs. When you cut into a piece, the juices should run clear and the center should no longer be pink. If the chicken is browning too quickly while still undercooked inside, slightly reduce the heat to help it cook through more gently without burning the coating.
As each batch of chicken tenders finishes cooking, use tongs or a slotted spoon to lift them out of the oil and transfer them to a plate or tray lined with paper towels. Spread them out so they are not stacked, allowing any excess oil to drain away and helping the coating stay crisp. If you are frying in several batches, you can keep the finished tenders warm on a paper towel–lined plate while you cook the rest, but avoid covering them tightly, as trapped steam can soften the crust.
Serve the crispy fried chicken tenders immediately while they are still hot and crunchy. Arrange them on a platter and pair them with your favorite dipping sauces, such as ketchup, barbecue sauce, honey mustard, or ranch-style dip. These tenders are delicious on their own, alongside fries or a simple salad, or tucked into sandwiches and wraps. Enjoy the contrast of the juicy interior and crisp, seasoned exterior in every bite
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