Description
Southern Fried Chicken Tenders are juicy, tender chicken strips coated in a perfectly seasoned, crunchy crust with signature Southern spices. This easy-to-follow recipe yields golden, crispy tenders bursting with flavor, ideal for family meals or casual gatherings. Marinated in buttermilk and fried to perfection, these tenders are crispy on the outside and melt-in-your-mouth juicy inside, customizable for spice level and suitable for gluten-free diets.
Ingredients
Scale
Chicken and Marinade
- 1 lb fresh chicken tenders
- 1 cup buttermilk
- Pinch of salt
- Optional: a few dashes of hot sauce (for spice)
Coating
- 1 cup all-purpose flour (or gluten-free flour blend or rice flour for gluten-free option)
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 to 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
For Frying
- About 2 inches vegetable oil, peanut oil, or canola oil (neutral oil with high smoke point)
Instructions
- Marinate the Chicken: Soak chicken tenders in buttermilk mixed with a pinch of salt and optional hot sauce for at least 30 minutes, or up to a few hours in the refrigerator to tenderize and add moisture.
- Prepare the Coating: In a large bowl, thoroughly combine the flour (or gluten-free alternative), cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create an even seasoning mix.
- Dredge the Tenders: Remove chicken pieces individually from the marinade, letting excess drip off. Coat each tender generously in the seasoned flour mixture, pressing gently for adherence. For extra crispiness, dip back into buttermilk briefly and coat again for a double layer.
- Heat the Oil: Pour about 2 inches of neutral oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Use a thermometer to maintain temperature to prevent greasy or burnt coating.
- Fry the Chicken: Carefully place coated tenders in the hot oil without overcrowding. Fry in batches for 3-4 minutes per side until golden brown and cooked through. Transfer tenders to a wire rack or paper towels to drain excess oil and keep crispy.
Notes
- Maintain oil temperature around 350°F to ensure crispy, non-greasy tenders.
- Marinate longer (a few hours) for even juicier chicken.
- Double dredging increases crust crunchiness.
- Rest tenders on a wire rack after frying to prevent sogginess.
- Use fresh oil for best flavor and color.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4 tenders
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Southern fried chicken tenders, crispy chicken, buttermilk chicken, gluten-free fried chicken, spicy chicken tenders, comfort food