You know those times when you just need something simple, crunchy, juicy, and honestly, just downright good?

Well, that’s this crispy chicken tenderloin.

I make this for my friends all the time, and every single person wants the recipe after the first bite.

It’s quick, easy, and always a hit.

Why You’ll Love This Crispy Chicken Tenderloin

• Super crunchy outside, tender inside

• No fancy ingredients

• Kid-approved (and adults, too)

• Perfect for dinner, lunch, or snacking

• Goes with pretty much any side

• Way better than takeout

Ingredients You’ll Need

• 1.5 lbs chicken tenderloins (about 10-12 pieces)

• 1 cup buttermilk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp paprika

• Salt & pepper (to taste)

• 1 1/2 cups all-purpose flour

• 1/2 cup cornstarch

• 1 tsp baking powder

• 2 eggs

• Oil for frying (vegetable or canola)

How to Make This Crispy Chicken Tenderloin

Step 1: Prep the chicken. Rinse and pat dry your chicken tenderloins. In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Toss the chicken in and let it sit while you prep the coating.

Step 2: Mix your dry coating. In another bowl, stir together the flour, cornstarch, baking powder, a pinch of salt, and pepper.

Step 3: Whisk the eggs. Crack your eggs in a small bowl and beat them with a fork until smooth.

Step 4: Coat the chicken. Take each tenderloin from the buttermilk mix, dip it into the flour mix, then into the egg, and back into the flour one more time. Press the flour onto the chicken so it really sticks.

Step 5: Heat your oil. In a deep skillet or pan, heat about 2 inches of oil to 350°F (you can test it by dropping in a small bit of flour—if it sizzles, it’s ready).

Step 6: Fry in batches. Don’t crowd the pan. Fry 3-4 tenders at a time, flipping once, for about 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

Step 7: Rest and serve. Let them sit for a few minutes to cool slightly—this helps them stay crisp.

Storage Options

• Fridge: Store in an airtight container for up to 3 days

• Freezer: Freeze in a single layer first, then store in a bag or container up to 2 months

• Reheat: Bake at 375°F for 10-12 minutes until hot and crispy again

Variations and Substitutions

• Swap chicken with turkey tenderloins

• Use gluten-free flour if needed

• Add cayenne pepper for heat

• Use seasoned breadcrumbs instead of flour for a different texture

• Try marinating the chicken overnight for extra flavor

Mistakes to Avoid & How to Perfect the Recipe

• Don’t skip the cornstarch – it’s the secret to crunch

• Keep oil hot enough – if it’s too cool, the coating gets soggy

• Don’t overcrowd the pan – this drops the oil temp and ruins the crisp

• Double dip properly – it’s key for a thick, crunchy coat

• Rest the tenders before serving – makes all the difference

FAQs

Q: Can I use chicken breasts?
A: Yes, just slice them into strips similar in size to tenderloins.

Q: Can I bake these instead of frying?
A: You can, but they won’t be as crispy. Use a wire rack and bake at 425°F for about 20 minutes.

Q: Can I air fry these?
A: Yes! Spray with a little oil and air fry at 400°F for 10-12 minutes.

Q: What dipping sauce goes best?
A: Honey mustard, ranch, or even a spicy mayo. Go with your favorite.

Q: Can I make them ahead?
A: You can bread them ahead and refrigerate for a few hours, then fry when ready.

Q: Can I skip the eggs?
A: Not really. Eggs help the coating stick better.

Q: Why use buttermilk?
A: It tenderizes the chicken and adds flavor. Totally worth it.

Conclusion

Alright, my friend, that’s it! These crispy chicken tenderloins are the kind of comfort food you’ll come back to again and again.

Try them out, make them your own, and let me know how yours turn out.

You Might Also Want To Try

• Chicken Pot Pie Casserole
• Chicken Meatballs Recipe
• Chicken Nuggets Air Fryer

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Continue to Content

Crispy Chicken Tenderloin

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A super crispy chicken tenderloin that’s juicy inside and golden outside. Easy to make, even easier to eat, and perfect for any meal.

Print

Ingredients

• 1.5 lbs chicken tenderloins
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt & pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 2 eggs
• Oil for frying

Instructions

1. Soak chicken in buttermilk + spices.
2. Mix flour, cornstarch, baking powder, salt, and pepper.
3. Beat the eggs.
4. Dip chicken in flour > egg, then g > back in flour.
5. Heat oil to 350°F.
6. Fry in batches, 3-4 min per side.
7. Let rest before serving.

Notes

• For extra crispy, do a second fry after cooling
• Use a thermometer to check the oil temperature
• Don’t skip the cornstarch

Nutrition Information

Yield 4
Amount Per Serving Calories ~320 per serving

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