As a mom of two young boys, this classic chicken tender recipe is a frequently requested item for lunch or dinner. Serve them on their own, alongside potato wedges, and don’t forget your favorite dipping sauce! We like my Alabama White Sauce. So good!

I recently visited one of my favorite restaurants in Charlotte, Haberdish. It’s located in this funky little neighborhood called NoDa (North of Davidson District) and I just love all the culture and street art that you find yourself surrounded by. I’ve been coming here for years (check out my blog from 2019), and recently returned to chat with their Executive Chef and check out some of their most popular menu items that feature Springer Mountain Farms. Make sure to watch our full interview and restaurant experience by clicking here! A few of guest favorites included their Brunch-Only Chicken Biscuit, Chicken + Waffles, and you can never go wrong with some perfectly crispy Chicken Tenders… which inspired this blog right here!

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INGREDIENTS YOU NEED TO MAKE CHICKEN TENDER RECIPE:

While chicken tenders can be made with tenderloins or chicken breast, I usually opt for slicing up the breast into smaller slices for frying. If you do end up using the tenderloins, make sure to remove the tendon before cooking. Springer Mountain Farms sells both cuts, find the tenderloins here and the breasts here.

Chicken Breasts or Tenderloins
Seasoning Salt
Buttermilk
Pickle Juice
Hot Sauce
All-Purpose Flour
Cornstarch
Baking Powder
Garlic Powder
Onion Powder
Chili Powder
Paprika
Powdered Sugar
Black Pepper
Peanut or Vegetable Oil

Cornstarch + Baking Powder makes the exterior of the chicken tenders crispy, so be sure not to skip those ingredients when making this recipe.

TIPS FOR MAKING THE BEST CRISPY FRIED CHICKEN TENDERS:

Don’t have buttermilk? No problem, you can totally make your own! All you need is a cup of whole milk per 1 tablespoon of lemon juice. So for this recipe use 1.5 cups of whole milk with 1.5 tablespoons of Lemon Juice.
Always season your flour dredge. I love a mix of spices and a touch of powdered sugar. Trust me, the powdered sugar really makes a difference. Especially when it’s paired with the pickle juice in the wet marinade. One of the best pieces of fried chicken I’ve ever had was a sandwich I tried during my first visit to Dollywood. I made my own spinoff fried chicken sandwich at home and my goodness… so good with the powdered sugar + pickle juice!
Make sure to press the chicken firmly into the flour dredge. Then dip back into the buttermilk mix, and again into the dredge. This double method will insure a thick, crispy golden crust.
I personally prefer cooking in peanut oil because of the high heat and flavor. If you have peanut allergies you can certainly use vegetable oil, but in my house we use peanut.

Perfectly Crispy Classic Chicken Tender Recipe

As a mom of two young boys, this classic chicken tender recipe is a frequently requested item for lunch or dinner.

SERVINGS

Prep Time 45

Cook Time 20

Total Time 1 5

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Ingredients

1 lb. Chicken Breasts, cut into strips
1 tsp. Seasoning Salt
1.5 cups Buttermilk
2 tbsp. Pickle Juice
2 tbsp. Hot Sauce, or to taste
2 cups All-Purpose Flour
1 cup Cornstarch
1/2 tsp. Baking Powder
2 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Chili Powder
2 tsp. Paprika
1 tbsp. Powdered Sugar
1 tsp. Black Pepper
Peanut or Vegetable Oil, as needed for frying

Instructions

Cut the chicken breast into strips and then dust the chicken with seasoning salt. Set aside.
Add buttermilk, pickle juice, and hot sauce to a large bowl. Submerge the seasoned chicken and allow to marinate in the fridge for at least 30 minutes.
Remove the chicken from the fridge about 15 minutes before battering and frying. This helps them cook more evenly.
Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, chili powder, paprika, powdered sugar and black pepper in a large bowl.
One by one, take a piece of the chicken out of the batter, allowing excess batter drip off, and dunk into the flour dredge. Place back in the buttermilk marinade and then again into the flour dredge. This double-coating isn’t 100% necessary but I do find it creates a nice crust. Repeat with all pieces of chicken, setting them on a rack or plate until you’re ready to start frying.
Preheat oil to 365F. Once the temperature has been reached, start adding the chicken strips one by one, making sure not to overcrowd. You will need to work in batches. Fry the chicken for 7 - 10 minutes, or until the internal temperature has reached 365F. Use a thermometer for this.
Once cooked, drain the tenders on a wire rack over a baking sheet. If you’re working in batches and you want to keep them warm, set the wire-lined baking sheet in a 200F oven until they’re all cooked. Enjoy immediately with your favorite dipping sauce.

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This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!