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- 1 lb chicken tenders - 1 cup brewed sweet tea (cooled to room temperature) - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornmeal - 2 tablespoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper - Salt and freshly ground black pepper, to taste - Vegetable oil for frying These ingredients create a delightful mix of flavors. The chicken tenders are the star here. They are juicy and tender. The sweet tea and buttermilk marinade adds a rich sweetness. This will make your chicken full of flavor. The coating is also key. The mix of all-purpose flour and cornmeal gives the tenders a wonderful crunch. The spices bring depth and warmth. Adjust the cayenne pepper for your spice level. Finally, use vegetable oil for frying. It has a high smoke point. This helps your chicken fry nicely without burning. Gather these ingredients, and you are on your way to making sweet tea fried chicken tenders that are both crispy and flavorful. {{ingredient_image_2}} Mix one cup of brewed sweet tea with one cup of buttermilk. This blend creates a sweet and tangy marinade. It gives the chicken a unique flavor. The longer you marinate, the better the taste. I suggest marinating overnight for the best results. Add the chicken tenders to the marinade. Make sure each piece is fully submerged. Cover the bowl with plastic wrap. Refrigerating for at least two hours helps the flavors to soak in well. Overnight is even better. In a new bowl, whisk together the dry ingredients. Combine one cup of all-purpose flour with half a cup of cornmeal. Add smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mixing well ensures an even coating, which is key for great texture. Heat vegetable oil in a skillet until it reaches 350°F (175°C). Pour enough oil to cover the bottom by about 1-2 inches. When the oil is hot, carefully add the coated chicken tenders in batches. This keeps them from steaming and helps them get crispy. Fry each batch for 5-7 minutes until golden brown and cooked through. Once cooked, carefully use a slotted spoon to transfer the chicken to a plate lined with paper towels. This helps absorb excess oil. For serving, arrange the crispy tenders on a rustic platter. Pair with honey mustard or your favorite sauce. Garnish with fresh parsley or sliced green onions for color. To make the best marinade, taste is key. You can adjust the sweetness by adding more or less sugar to the sweet tea. For a twist, try adding spices like cinnamon or nutmeg. Always cool the tea to room temperature before mixing it with buttermilk. This step helps keep the chicken tender and juicy. Crispiness is all about the frying technique. Fry in small batches to avoid overcrowding. This keeps the oil hot and helps the chicken cook evenly. Always use a thermometer to check the oil temperature. It should be around 350°F (175°C) for perfect frying. If the oil is too cool, the tenders may become greasy instead of crispy. Serving your chicken with the right sauces can elevate the dish. Honey mustard and ranch are great choices for dipping. They add a nice contrast to the sweet tea flavor. For garnishing, use fresh parsley or thinly sliced green onions. This not only adds color but also enhances the dish's appeal. Pro Tips Marinate Longer for Flavor: The longer you marinate the chicken, the more flavorful it will become. Aim for overnight marination if you can for maximum taste. Use a Thermometer: To ensure your chicken tenders are cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (74°C). Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it's too low, the chicken will absorb more oil; if it's too high, it may burn before cooking through. Let Them Rest: After frying, let the chicken tenders rest for a few minutes on paper towels. This helps maintain their crispiness and allows the juices to redistribute. {{image_4}} You can switch up the spices to suit your taste. If you like heat, add more cayenne. For a mild kick, try smoked paprika alone. You can also include fresh herbs like thyme or rosemary. These herbs add a lovely aroma and depth. Experiment with different combinations to make it your own. If you prefer a healthier option, you can bake the chicken tenders. Preheat your oven to 400°F. Place the coated tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway, until golden brown. Another option is air-frying. This method uses less oil, making it a great choice. Preheat your air fryer to 375°F. Place the tenders in a single layer and cook for about 10-12 minutes. Check for a crispy texture before serving. Sweet tea fried chicken tends to shine with tasty sides. Coleslaw adds a crunchy contrast, while cornbread brings a comforting touch. Both dishes balance the chicken's sweetness well. For drinks, stick with sweet tea for a classic pairing. You can also serve lemonade for a refreshing twist. Both choices complement the flavors perfectly, making your meal even better. To keep your sweet tea fried chicken tenders fresh, store them right. First, let the tenders cool to room temperature. This helps prevent moisture build-up. Next, use an airtight container or a resealable plastic bag. This will keep them from drying out in the fridge. You can store them in the fridge for up to 3 days. If you want to keep them longer, freeze them. Wrap each tender in plastic wrap, then place them in a freezer-safe bag. This helps keep them tasty for up to 3 months. When it's time to enjoy those leftovers, you want them crispy again. The best way to reheat them is in the oven. Preheat your oven to 375°F (190°C). Place the tenders on a baking sheet lined with parchment paper. Bake for about 10-12 minutes, flipping halfway through. This method helps them stay crispy. You can also use the microwave, but they may get soggy. If you must use it, place the tenders on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat in short bursts of 30 seconds until warm. Yes, you can use frozen chicken tenders. However, you need to thaw them first. Place the frozen tenders in the fridge overnight or use the microwave. Once thawed, follow the same marinating steps. This ensures the chicken absorbs the sweet tea flavor well. You can marinate chicken tenders for up to 24 hours. This gives the chicken time to soak up the sweet tea and buttermilk. For best results, aim for at least 2 hours. Longer marinating adds more flavor and tenderness. Vegetable oil is great for frying chicken tenders. It has a high smoke point, which helps achieve a crispy exterior. You can also use canola or peanut oil. Each oil offers a clean taste and works well for frying. Yes, you can make this recipe gluten-free. Use gluten-free flour, like almond or rice flour, for the coating. You can also opt for gluten-free breadcrumbs for added crunch. This way, everyone can enjoy the crispy goodness! This blog post covered all the steps to make delicious chicken tenders. You learned about the key ingredients, how to prepare and marinate the chicken, and tips for achieving the best flavor and crispiness. We also explored cooking variations and how to store leftovers properly. Now, it’s time to get cooking! Enjoy your tasty chicken tenders with your favorite dips and sides. Don’t forget to share your own twists on this recipe!

Sweet Tea Fried Chicken Tenders

Crispy chicken tenders marinated in sweet tea and buttermilk, coated with a flavorful mixture, and fried to perfection.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Southern
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup brewed sweet tea (cooled to room temperature)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 2 tablespoons smoked paprika
  • 1 cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 teaspoons cayenne pepper
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 1 for frying vegetable oil

Instructions
 

  • In a large mixing bowl, combine the cooled brewed sweet tea with the buttermilk. Stir gently until thoroughly mixed.
  • Add the chicken tenders to the marinade, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
  • In another bowl, whisk together the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
  • In a deep skillet or heavy frying pan, pour in enough vegetable oil to cover the bottom by about 1–2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
  • Retrieve the marinated chicken tenders from the refrigerator. Allow any excess marinade to drip off, then dredge each tender in the flour mixture, ensuring an even coating on all sides.
  • Carefully add the coated chicken tenders to the hot oil in batches, avoiding overcrowding the pan. Fry for 5-7 minutes per batch, turning them halfway through, until they are golden brown and fully cooked.
  • Once the chicken tenders are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to absorb any excess oil.
  • Serve the chicken tenders while they're warm to fully experience the delightful sweetness of the tea paired with the crunchy coating.

Notes

Serve with honey mustard or your favorite dipping sauce, and garnish with fresh parsley or green onions.
Keyword fried chicken, sweet tea, tenders