The Best Crispy Fried Chicken Strip Recipe
These golden, crispy fried chicken strips are juicy on the inside and shatteringly crunchy on the outside, made with a simple buttermilk marinade and a seasoned flour coating. The best homemade chicken tenders recipe you will ever make.
The Chicken Strip Recipe You Will Make on Repeat
If you have ever bitten into a fried chicken tender and found yourself wondering why the ones you make at home never quite match the crunch of your favorite restaurant, this recipe is your answer. These crispy fried chicken strips are the real deal: juicy, tender chicken wrapped in a shatteringly crunchy, deeply seasoned crust that holds up from the first bite to the last.
Whether you are searching for the best fried chicken tenders recipe for a Friday night dinner, a crowd-pleasing game day snack, or a fun weekend project with the family, this guide walks you through every detail so you nail it on the very first try.
Why This Is the Best Chicken Tenders Recipe
Most homemade chicken tenders fall flat in one of two ways: the coating is either too thick and bready, or it slides right off the chicken. The secret to fixing both problems lives in two key techniques.
First, a buttermilk marinade. Buttermilk is slightly acidic, which gently breaks down the muscle fibers in the chicken and locks in moisture. Even 30 minutes in buttermilk transforms an ordinary chicken breast into something genuinely tender and flavorful.
Second, cornstarch in the dredge. Blending cornstarch into the seasoned flour is a classic trick borrowed from Southern fried chicken and Chinese-American cooking alike. It creates a lighter, crispier crust that does not turn greasy as it cools.
Chef's Tip: The double-dredge method, flour then egg then flour again, is non-negotiable for that thick, craggly coating you see on the best fried chicken tenders. Do not skip it.
Tools and Ingredients Worth Using
Getting this easy fried chicken tenders recipe right is much simpler when you have the right setup. A reliable instant-read thermometer takes the guesswork out of oil temperature and ensures perfectly cooked chicken every single time. Using a Dutch oven or deep cast iron skillet also keeps the oil temperature steady, which is the number one factor between greasy tenders and gloriously crispy ones.
How To Make Seriously Tasty Chicken Tenders at Home
Here is the approach that separates a good fried chicken strip from a seriously tasty chicken tender:
- Marinate long enough. Thirty minutes is the minimum, but overnight is genuinely better. Plan ahead when you can.
- Season every layer. Salt goes into the marinade, into the dredge, and lightly on top right after frying. Seasoning only the coating means the chicken itself tastes bland.
- Rest the coated strips before frying. Five minutes on a rack lets the flour hydrate and grip the chicken, so less coating falls off in the oil.
- Fry in small batches. Overcrowding drops the oil temperature dramatically, which means your chicken steams instead of fries. Patience here pays off.
- Drain on a wire rack, not paper towels. Paper towels trap steam underneath the crust and soften it. A rack keeps airflow on all sides.
The Full Step-by-Step Recipe
Ready to get cooking? Everything you need for deep fried chicken tenders with a perfect homemade coating is right below.
The Best Crispy Fried Chicken Strip Recipe
These golden, crispy fried chicken strips are juicy on the inside and shatteringly crunchy on the outside, made with a simple buttermilk marinade and a seasoned flour coating. The best homemade chicken tenders recipe you will ever make.
Ingredients
- 1 1/2 lb chicken breast tenderloins, or chicken breasts sliced into strips
- 1 cup buttermilk, full-fat preferred
- 1 tbsp hot sauce, optional, adds a mild kick
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 cup cornstarch, the secret to extra crunch
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, reduce for milder flavor
- 1 1/2 tsp kosher salt, divided between marinade and dredge
- 1 tsp black pepper, freshly ground
- 2 large eggs, beaten
- 3 cups vegetable oil, or canola oil, for deep frying
Instruction
Place the chicken strips in a large bowl or zip-lock bag. Pour in the buttermilk and hot sauce, add 0.5 tsp of salt, and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 8 hours for best results.
In a wide shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, remaining 1 tsp salt, and black pepper until evenly combined.
In a second shallow bowl, beat the 2 eggs well.
Remove the chicken strips from the buttermilk marinade, letting the excess drip off. Dredge each strip in the seasoned flour, then dip into the beaten egg, then back into the flour for a second coat. Press the coating firmly onto the chicken so it adheres well. Set coated strips on a wire rack and let them rest for 5 minutes.
Pour the vegetable oil into a large, deep skillet or Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Use a thermometer for accuracy.
Working in batches of 3 to 4 strips, carefully lower the chicken into the hot oil. Fry for 4 to 5 minutes per side, turning once, until deep golden brown and the internal temperature reaches 165 degrees F (74 degrees C). Do not overcrowd the pan.
Transfer the cooked strips to a wire rack set over a baking sheet. Season lightly with a pinch of salt while still hot. Let rest for 2 to 3 minutes before serving. Repeat with the remaining strips, allowing the oil to return to 350 degrees F between batches.
Equipment
- Large mixing bowl or zip-lock bag
- 2 shallow bowls for dredging
- Deep skillet or Dutch oven
- Instant-read thermometer
- Wire rack
- Baking sheet
- Tongs or spider strainer
Notes
Serving, Storing, and Variations
What To Serve With Chicken Strips
These homemade chicken tenders are endlessly versatile. Serve them with classic dipping sauces like honey mustard, ranch, or BBQ sauce. Pair them alongside creamy coleslaw, waffle fries, or a simple green salad for a complete dinner.
Make It an Easy Weeknight Meal
For a faster easy chicken tenders preparation on busy nights, marinate the chicken the night before so all you have to do is dredge and fry when dinnertime rolls around.
Air Fryer Option
Not in the mood to deep fry? Spray the coated strips generously with cooking spray and air fry at 400 degrees F for 10 to 12 minutes, flipping once halfway through. You will get a lighter but still very satisfying crunch.
Storage Tips
Leftovers keep well in the fridge for up to 3 days. Reheat in the oven or air fryer at 400 degrees F for 8 to 10 minutes to bring back the crunch. Avoid the microwave if you can.
