The Crispiest Fried Chicken Tenders

Make restaurant style chicken tenders at home! Can you guess what secret ingredient I use to make the CRISPIEST fried chicken tenders? You probably already have a container of it in your pantry!

Course Appetizer
Cuisine American
Keyword chick fil a, corn starch, fried, homemade, pickle juice
Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes
Servings 16 chicken tenders
Calories 218 kcal


  • 1 1/2 lbs. chicken tenders 16 tenders (or chicken breast cut into strips)
  • 3 c. canola oil for frying

Chicken Soak

  • 3/4 c. pickle juice
  • 3/4 c. milk
  • 1 egg

Chicken Dip

  • 3/4 c. Argo┬«┬áCorn Starch
  • 3/4 c. flour
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 1/4 tsp. seasoning salt
  • cayenne pepper pinch


  1. Mix pickle juice, milk and egg in a large bowl. Add chicken tenders and refrigerate for 30 minutes.

  2. Mix dry ingredients in a plastic bag.

  3. Place tenders in plastic bag, 6 at a time. Seal bag and shake.

  4. Remove tenders and place on a rack. Repeat with remaining tenders.

  5. Heat oil to 350-375 degrees.

  6. Fry tenders, 5 at a time, for 5-6 minutes or until golden brown.

  7. Place cooked tenders on a paper towel lined platter.

Recipe Notes

Tip: If you don't have a thermometer, you can test the oil by dipping a bamboo skewer into the oil. Make sure it touches the bottom of the pan. If you immediately see bubbles coming up against the skewer, the oil is ready. Drop the temperature from medium high to medium and do a test batch with one chicken tender. The tenders shouldn't brown immediately. If they do, the oil is too hot. Lower the oil and wait a few minutes before testing another chicken tender.