✔ Updated · new spice blend, 165°F doneness check + oven and air fryer options
These KFC chicken tenders are my copycat-style take on the crispy strips from the bucket: juicy chicken breast soaked in a buttermilk and hot sauce marinade, double-dipped in a peppery seasoned flour and fried until the coating is craggy and crunchy.
At a glance
The one tip that matters: Keep the oil at 350°F and fry in small batches, then check the thickest tender: it's done at 165°F (74°C), not when it just looks golden.
The method is simple, and the details are what make it work: strips cut evenly so they cook at the same rate, a short rest after coating so the crust stays put, oil held at 350°F and an instant-read thermometer to confirm every batch reaches 165°F inside. Oven-baked and air fryer versions are below if you would rather not deep-fry.
Why You'll Love These Tenders
- Extra-crunchy coating from a flour, egg and flour double dip with a little baking powder for lift.
- Juicy inside, thanks to a 30-minute buttermilk and hot sauce marinade.
- Pantry spices only: paprika, black and white pepper, garlic and onion powder.
- Three ways to cook: deep-fried, oven-baked or air-fried.
What Makes KFC-Style Chicken Tenders Different?
The strips from the bucket are known for a thick, flaky, peppery crust over juicy white meat. This copycat-style version gets there with a buttermilk and hot sauce soak for tenderness, a well-seasoned flour heavy on paprika and two kinds of pepper, and a flour, egg and flour double dip that builds a craggy coating. For a lighter, marinated version, try our Cracker Barrel chicken tenders.
If you like the seasoning, the same idea runs through our KFC seasoning blend and KFC original chicken. Browse more favorites in our KFC copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cut evenly. Slice the breasts lengthwise into strips about 3/4 inch thick. Even strips finish at the same time, so none are dry while others are still underdone.
- Season the flour well. The coating carries most of the flavor. Never taste raw flour. Instead, fry one small test piece of chicken to 165°F and taste that: it should be clearly salty and peppery.
- Let the coating rest. Ten minutes on a rack after dredging helps the flour hydrate and cling, so the crust doesn't fall off in the oil.
- Control the oil temperature. Use a clip-on or instant-read thermometer and keep the oil at 350°F (175°C). Too cool and the tenders turn greasy; too hot and the outside burns before the inside is cooked.
- Check for 165°F. Chicken is safe to eat at 165°F (74°C). Test the thickest tender in each batch with an instant-read thermometer.
- Drain on a rack. Paper towels trap steam under the tenders and soften the crust. A wire rack keeps them crunchy, so I keep one set over a sheet pan right by the stove.
KFC Chicken Tenders (Copycat-Style Crispy Strips)
4
servings15
minutes25
minutes560
kcal1
hour10
minutesCopycat-style KFC chicken tenders: chicken breast strips soaked in a buttermilk and hot sauce marinade, double-dipped in a peppery seasoned flour, then fried at 350°F until deep golden, crunchy and 165°F in the thickest part.
Ingredients
- For the Marinade
4 boneless, skinless chicken breasts (about 2 lb), or chicken tenderloins
1 cup buttermilk
1 tablespoon hot sauce
1/2 teaspoon salt
- For the Seasoned Flour
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoons black pepper, finely ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon baking powder
- For Coating and Frying
2 large eggs
2 tablespoons milk or buttermilk (for the egg wash)
6 to 8 cups canola or peanut oil, for frying
Directions
- Marinate
- Cut each chicken breast lengthwise into 4 long strips, about 3/4 inch thick, so you have 16 tenders. If using tenderloins, trim the white tendon.
- Whisk the buttermilk, hot sauce and 1/2 teaspoon salt in a bowl. Add the chicken, turn to coat, cover and refrigerate for 30 minutes (or up to 8 hours).
- Coat
- In a shallow dish, whisk the flour, 2 teaspoons salt, paprika, black pepper, garlic powder, onion powder, white pepper and baking powder. In a second dish, beat the eggs with the milk.
- Lift one tender out of the marinade and let the excess drip off. Press it into the seasoned flour, dip it in the egg, then press it into the flour again so it is fully coated. Shake off the excess and set it on a wire rack.
- Repeat with the remaining tenders and let them rest on the rack for 10 minutes while the oil heats, so the coating sets and stays on in the fryer.
- Fry
- Pour about 3 inches of oil into a heavy Dutch oven, leaving at least 3 inches of space at the top, and heat it to 350°F (175°C). Set a wire rack over a baking sheet in a 200°F oven to keep cooked batches warm.
- Fry 4 or 5 tenders at a time for 5 to 7 minutes, turning once, until deep golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest tender. Let the oil come back to 350°F between batches.
- Drain the tenders on the wire rack (not paper towels, which steam the crust) and keep them warm, uncovered, in the oven until all are fried.
- Serve hot with your favorite dipping sauces.
Notes
- The key to frying the best KFC chicken tenders is marinating them in buttermilk for at least 30 minutes. This will make the meat tender and the chicken tenders moist. What’s more, the buttermilk will boost their flavor and help the first coat of seasoned flour to stick better.
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Oven-Baked and Air Fryer Chicken Tenders
Both lighter methods use the same marinade. The coating is a little less craggy than deep-fried, but still crisp.
- Oven-baked: heat the oven to 425°F (220°C). Coat the tenders as in the recipe, or swap the second flour dip for panko mixed with half the spices. Set them on an oiled wire rack over a baking sheet, spray or brush generously with oil or melted butter and bake for 18 to 22 minutes, turning once, until golden and 165°F inside.
- Air fryer: heat to 400°F (200°C). Arrange the coated, rested tenders in a single layer without touching, spray well with oil and cook for 10 to 14 minutes, turning and spraying halfway, until golden and 165°F inside. Work in batches.
- Spray every dry spot. Any patch of bare flour stays pale and powdery in the oven or air fryer, so make sure the coating is evenly oiled.
Dipping Sauces and Sides
Honey mustard, ranch, barbecue and buffalo sauce are the classic dips. Try our honey mustard dressing or Wingstop-style ranch.
For a full bucket-style dinner, serve the tenders with KFC mashed potatoes and gravy, coleslaw, mac and cheese or biscuits.
Make-Ahead, Storing and Freezing
- Marinate ahead: the chicken can sit in the buttermilk, covered, in the fridge for up to 8 hours.
- Store: cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days.
- Freeze: freeze cooled fried tenders on a tray, then bag them for up to 2 months. Reheat from frozen at 400°F for 15 to 18 minutes, until hot and 165°F in the center.
- Reheat: use the oven or air fryer for the crispiest result (see the FAQ below).
Frequently Asked Questions
What makes KFC-style chicken tenders so crispy?
A double dip in seasoned flour with egg in between builds a thick, craggy coating, and a little baking powder in the flour makes it lighter and crunchier. Frying at a steady 350°F and draining on a wire rack keeps the crust crisp.
How long do you fry chicken tenders at 350°F?
Usually 5 to 7 minutes, turning once, for strips about 3/4 inch thick. Go by temperature rather than time: they are done when the thickest tender reads 165°F (74°C) on an instant-read thermometer.
Can I make KFC chicken tenders in the air fryer?
Yes. Coat the tenders as usual, rest them for 10 minutes, spray them well with oil and air-fry at 400°F for 10 to 14 minutes, turning and spraying again halfway, until golden and 165°F inside.
Do I have to marinate the chicken?
It is worth it. Even 30 minutes in buttermilk keeps the chicken juicy and helps the coating stick. You can marinate for up to 8 hours in the fridge, but not much longer or the texture turns soft.
What oil is best for frying chicken tenders?
A neutral oil with a high smoke point, such as canola, peanut or vegetable oil. You need about 3 inches in a heavy pot, with at least 3 inches of space left at the top.
How do I reheat leftover chicken tenders?
Reheat them on a rack in a 375°F oven for 10 to 12 minutes, or in the air fryer at 375°F for 4 to 6 minutes, until hot all the way through (165°F). The microwave works but softens the crust.
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Absolute rubbish followed recipe exactly threw most away 🙁
I’m really sorry they didn’t work out, Phil, and thanks for telling us. We’ve since updated the recipe with a new spice blend, a 10-minute rest so the coating sets, frying at 350°F for 5 to 7 minutes, and a 165°F doneness check. I hope you’ll give the new version a try.