Fried Chicken Tenders
Crispy, juicy fried chicken tenders that are easy to make and taste better than takeout.
Ingredients
- 2 lbs chicken tenderloins (or boneless skinless chicken breasts cut into strips)
- Kosher salt and ground black pepper (to taste)
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon garlic salt
- 1 1/2 cups all-purpose flour
- Oil for deep-fat frying (peanut oil or vegetable oil works best)
Instructions
- Season chicken pieces with salt and pepper.
- In a shallow bowl, whisk together eggs, buttermilk, and garlic salt.
- In another shallow dish, stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper for the dry coating.
- Dip each chicken strip into the buttermilk-egg mixture, then dredge in the seasoned flour. Set aside on a wire rack.
- Heat about 2 inches of oil in a skillet or fryer to 375°F.
- Carefully place a few chicken strips into the hot oil, frying for 3-4 minutes on each side until golden and crispy. Chicken should reach an internal temperature of 165°F.
- Transfer fried tenders to a plate lined with paper towels. Keep warm in a 200°F oven if cooking in batches.
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Notes
Store leftovers in an airtight container with paper towels between layers for up to 3-4 days. Reheat in the oven or air fryer at 375°F for best results.