Ultimate Crispy Southern Fried Chicken Tenders Recipe

The satisfying crunch of that first bite, followed by tender, juicy chicken bursting with Southern seasoning — that’s what makes these fried chicken tenders truly irresistible. Golden, ultra-crispy on the outside and perfectly cooked inside, these are the kind of chicken tenders that disappear fast from the table.

This recipe delivers restaurant-quality results at home by using a double-dredge method with buttermilk soak and a flavorful seasoned flour mix with a touch of cornmeal for extra crunch. The key is maintaining the right oil temperature and not overcrowding the pan, which ensures every tender stays crispy and never greasy.

What makes this version stand out is its perfect balance of spice, crunch, and juiciness. It’s easier than you think, uses simple pantry ingredients, and beats frozen or restaurant versions hands-down. Ideal for weeknight dinners, game day, or picky eaters.

Prep Time 20 mins

Cook Time 20 mins

Rest Time 60 mins

Total Time 1 hr 40 mins

Cooking Method: Deep Frying

Cuisine: American, Southern

Courses: Appetizer

Difficulty: Intermediate

Cooking Temp: 350175 C

Calories: 420

Best Season: Suitable throughout the year

Description

The ultimate homemade Southern fried chicken tenders — crunchy, flavorful, and better than takeout. Perfect for dinner, snacks, or game day.

Ingredients

Chicken & Marinade
2 lbs chicken tenders (or chicken breasts cut into strips)
2 cups buttermilk
1 tsp hot sauce (optional)
1 tsp salt
½ tsp black pepper
Seasoned Flour Coating
2 cups all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper (adjust to taste)
½ tsp dried thyme
¼ cup cornmeal (optional, for extra crunch)
For Frying
Vegetable oil or peanut oil (for frying)

Instructions

1
In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for best flavor).
2
In a separate large bowl or shallow dish, whisk together all seasoned flour ingredients until well combined.
3
Heat oil in a large heavy-bottomed skillet or Dutch oven to 350°F (about 2-3 inches deep).
4
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. For extra crispy coating, dip back into buttermilk briefly, then dredge in flour a second time.

Nutrition Facts

Amount Per Serving
Calories 420kcal

Note

Notes:

Maintain oil temperature for best results.
Double-dredging is the secret to extra crispy coating.

Equipment:

Large heavy skillet or Dutch oven
Wire rack
Meat thermometer
Tongs
Shallow bowls for dredging

Nutrition (per serving, approximate): 420 calories

Variations & Substitutions:

Spicier version: Increase cayenne or add hot sauce to the flour mix.
Oven-baked version: Spray with oil and bake at 425°F for 20-25 minutes, flipping halfway.
Gluten-free version: Use GF flour and cornstarch.

Storage & Reheating: Best eaten fresh. Refrigerate leftovers up to 3 days. Reheat in a 375°F oven or air fryer for crispiness. Do not microwave. Freezes well before or after frying.

Notes:

Maintain oil temperature for best results.
Double-dredging is the secret to extra crispy coating

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