Crispy chicken tenders are one of those things almost everyone loves, and today I will show you how to make them at home.
These come out golden and crunchy on the outside, with juicy, tender chicken inside. Once you try them, you might never want the frozen kind again.
The secret is a simple buttermilk marinade and a well seasoned flour coating that turns extra crispy when fried.
And here’s the good part: this recipe is completely eggless. A lot of coatings rely on eggs to help everything stick, but you don’t need them at all here, which is great if you avoid eggs or simply ran out.
Let me walk you through it step by step so you can make crispy tenders that taste better than takeout.
Why You’ll Love It
Extra-Crunchy Coating – Cornstarch, baking powder, and shaggy buttermilk clumps create a deeply crisp, craggy crust.
Juicy, Flavorful Center – Buttermilk marinade keeps every tender moist while adding gentle tang and savory flavor.
Bold Seasoning – Paprika, garlic, onion, salt, and pepper create delicious flavor in every crunchy bite.
Egg-Free Simplicity – The buttermilk coating grips beautifully without eggs, keeping the process simple and the crust crisp.
Ingredient List
For the Marinade
- 1 1/2 lb Chicken Tenders
- 1 1/4 cups Buttermilk
- 2 tsp Hot Sauce (optional)
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
For the Coating
- 1 1/2 cups All Purpose Flour
- 1/2 cup Cornstarch
- 1 tsp Baking Powder
- 2 tsp Paprika
- 1 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/2 tsp Salt
- 1 tsp Black Pepper
For Frying
- 6 cups Vegetable Oil
Directions
Step 1
Whisk the buttermilk, hot sauce, garlic powder, salt, and pepper in a bowl, add the chicken tenders, and marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Step 2
Whisk all the coating ingredients in a shallow dish. Drizzle in 3 tablespoons of the buttermilk marinade and toss with your fingers until shaggy clumps form. Those clumps become the extra crunchy craggy bits.
Step 3
Heat 2 inches of oil in a heavy pot to 350°F.
Step 4
Press each tender firmly into the flour mixture, coating both sides in a thick layer, and rest them on a rack for 5 minutes so the coating sticks.
Step 5
Fry in batches for 5-6 minutes, turning once, until deep golden and the internal temperature reaches 165°F. Keep the oil between 325-350°F.
Step 6
Drain on a wire rack, sprinkle with a pinch of salt right away, and rest for 5 minutes before serving.
Tips
Marinate for the Right Amount of Time
For the best flavor, marinate the chicken for at least 30 minutes. If you marinate it overnight, keep it covered in the refrigerator.
Let refrigerated chicken sit out briefly while you prepare the coating so the pieces are not extremely cold when they reach the oil.
Make Plenty of Crispy Clumps
Drizzle exactly 3 tablespoons of the buttermilk marinade into the flour mixture, then rub it in with your fingers until small shaggy clumps form.
These clumps create the craggy texture on the tenders. Mix them through the flour instead of leaving them in one spot so every piece gets some extra crunch.
Press On a Thick Coating
Let some marinade drip off the chicken, then press each tender firmly into the flour mixture on both sides. A gentle dip will leave the coating too thin.
Check the edges and thicker parts of each tender for bare spots before placing it on the rack.
Try These Next
- Eggless Classic Glazed Meatloaf
- Eggless Crispy Belgian Waffles
- Eggless Fluffy Buttermilk Pancakes
- Eggless Fudgy & Rich Chocolate Brownies
Questions You Might Have
How long should I marinate the chicken tenders?
Marinate them for at least 30 minutes at room temperature so the buttermilk can season and tenderize the chicken. For more flavor, cover and refrigerate them for up to overnight.
If the chicken has been refrigerated, let it sit in the marinade while you prepare the coating so it is not very cold when you start coating.
Eggless Crispy Chicken Tenders
Ingredients
Equipment
Method
- Whisk the buttermilk, hot sauce, garlic powder, salt, and pepper in a bowl, add the chicken tenders, and marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
- Whisk all the coating ingredients in a shallow dish. Drizzle in 3 tablespoons of the buttermilk marinade and toss with your fingers until shaggy clumps form. Those clumps become the extra crunchy craggy bits.
- Heat 2 inches of oil in a heavy pot to 350°F.
- Press each tender firmly into the flour mixture, coating both sides in a thick layer, and rest them on a rack for 5 minutes so the coating sticks.
- Fry in batches for 5-6 minutes, turning once, until deep golden and the internal temperature reaches 165°F. Keep the oil between 325-350°F.
- Drain on a wire rack, sprinkle with a pinch of salt right away, and rest for 5 minutes before serving.