Spicy Chicken Tenders Recipe (Crispy, Juicy & Full of Flavor!)
These spicy chicken tenders are crispy, juicy, and loaded with bold flavor. Easy to make at home, they’re better than fast food—and perfect for weeknight dinners or game nights.
When Comfort Food Needs a Kick: Meet These Spicy Chicken Tenders
Sometimes, all you need is something crispy, juicy, and just spicy enough to wake up your taste buds. These homemade spicy chicken tenders are exactly that—comfort food with a twist. The kind that makes you close your eyes after the first bite.
I made these on a rainy Friday evening, and let me tell you… they disappeared fast. They’re perfect for dipping, stacking in sandwiches, or just eating straight off the tray. Bonus? They’re oven-friendly, air fryer–friendly, and picky eater–approved.
Why You’ll Love This Recipe
• Bold, spicy flavor
• Perfect crunch on the outside, juicy on the inside
• Bakes or fries well
• Family-friendly and freezer-friendly
Ingredients
For the marinade:
• 1 lb (450g) chicken tenders or boneless chicken breast strips
• ½ cup buttermilk
• 1 teaspoon hot sauce (e.g. Tabasco, Frank’s RedHot)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
For the coating:
• 1 cup all-purpose flour
• ½ cup breadcrumbs or panko (for extra crunch)
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon chili powder
For frying:
• Vegetable oil for frying
Instructions
- Marinate the Chicken
In a bowl, combine the chicken tenders with buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Cover and refrigerate for at least 30 minutes—ideally 2 hours. This helps tenderize the chicken and infuse it with flavor.
- Prepare the Coating
In a shallow bowl, mix flour, breadcrumbs, cayenne pepper, paprika, salt, and chili powder.
- Coat the Chicken
Remove the chicken from the marinade and dredge each piece in the flour mixture, pressing lightly so the coating sticks well. For extra crunch, double-dip: back into the marinade, then again in the flour mix.
- Fry (or Bake)
To Fry: Heat oil in a deep pan to 350°F (175°C). Fry tenders in batches for 4–6 minutes per side or until golden brown and cooked through. Place on a wire rack to stay crispy.
To Bake: Preheat oven to 400°F (200°C). Place tenders on a parchment-lined tray and spray lightly with oil. Bake for 20–25 minutes, flipping halfway.
To Air Fry: Air fry at 375°F (190°C) for 15–18 minutes, flipping halfway and spraying with oil for crispiness.
Serving Suggestions
Serve your spicy chicken tenders with:
• Ranch or blue cheese dip
• Honey mustard or spicy mayo
• Sweet potato fries
• Corn salad
• Inside wraps or sliders with coleslaw
Storage & Reheating Tips
• Fridge: Store in an airtight container up to 3 days.
• Freezer: Freeze cooked tenders in a single layer, then store in a freezer bag for up to 2 months.
• Reheat: Use oven or air fryer to retain crispiness. Avoid microwave if possible.
Tips for Extra Crispy Tenders
• Don’t overcrowd the pan when frying.
• Always let fried tenders rest on a wire rack (not paper towels).
• Add panko to the flour mix for a shatteringly crisp crust.
• Want extra heat? Sprinkle chili flakes over right after frying!
FAQ
Can I use chicken thighs instead?
Absolutely. Just cut into strips and follow the same steps.
Is it very spicy?
You control the heat! Use less cayenne for mild tenders or more for a fiery kick.
Can I make this gluten-free?
Yes use gluten-free flour and breadcrumbs. Check your hot sauce label too.