These Crispy Spicy Mayo Chicken Tenders are everything you want from homemade comfort food: juicy chicken on the inside, an extra-crunchy golden coating on the outside, and a creamy, slightly spicy sauce drizzled over the top. Finished with fresh parsley and served with extra dipping sauce, they make an irresistible appetizer, game-day snack, or easy family dinner.
The secret to getting that restaurant-style crunch is coating the chicken carefully and frying it at the right temperature. A seasoned buttermilk marinade helps keep the chicken tender while adding flavor all the way through. The crispy coating gets even better when small bits of the wet marinade mix into the flour, creating those rough, crunchy edges you see on restaurant fried chicken.
Serve these tenders straight from the fryer while they’re hot and crisp, with plenty of spicy mayo on the side.
Why You’ll Love This Recipe
There is a lot to love about these crispy chicken tenders. They use simple ingredients, but the result feels like something you would order from your favorite casual restaurant.
The chicken stays moist and tender because it is marinated before cooking. The seasoned flour coating becomes deeply golden and crunchy, while the creamy sauce adds just enough heat and tanginess to balance the richness.
They are also easy to customize. Make the sauce mild for kids, increase the hot sauce for a spicy version, or cook the tenders in an air fryer if you prefer to use less oil.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon hot sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper, optional
- Vegetable or canola oil, for frying
For the Spicy Mayo Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon hot sauce or sriracha
- 1 teaspoon honey
- 1 teaspoon fresh lime or lemon juice
- ½ teaspoon garlic powder
For Garnishing
- 1–2 tablespoons finely chopped fresh parsley
- Extra spicy mayo for dipping
Step-by-Step Instructions
1. Marinate the Chicken
Place the chicken tenderloins in a large bowl.
In another bowl, whisk together the buttermilk, egg, hot sauce, salt, black pepper, and garlic powder.
Pour the mixture over the chicken and toss until every piece is completely coated.
Cover the bowl and refrigerate for at least 30 minutes. For even more tender and flavorful chicken, leave it for 2–4 hours.
Avoid marinating the chicken for much longer than overnight because the acidity in the buttermilk can eventually change its texture.
2. Prepare the Spicy Mayo
While the chicken marinates, prepare the sauce.
Combine mayonnaise, sweet chili sauce, hot sauce, honey, lemon or lime juice, and garlic powder in a small bowl.
Whisk until smooth and creamy.
Taste and adjust the heat. Add extra hot sauce for more spice or another teaspoon of honey if you prefer a sweeter sauce.
Refrigerate until ready to serve.
3. Make the Crispy Coating
In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Cornstarch is especially important because it helps create a lighter and crispier crust.
For an extra-craggy restaurant-style coating, drizzle about 2 tablespoons of the buttermilk marinade into the flour mixture. Rub it through the flour using your fingertips until little clumps form.
Those small flour clumps will fry into especially crispy pieces.
4. Coat the Chicken
Remove one chicken tender from the marinade and allow the excess liquid to drip away.
Transfer it directly into the seasoned flour mixture.
Press the flour firmly onto every side of the chicken. This is more effective than simply rolling the chicken through the flour because pressing helps the coating stick.
Place the coated chicken on a tray while you repeat the process with the remaining pieces.
Allow the breaded chicken to rest for about 5–10 minutes before frying. This helps the coating adhere to the chicken instead of separating in the oil.
5. Heat the Oil
Pour approximately 1½–2 inches of vegetable oil into a heavy skillet or Dutch oven.
Heat it to approximately 350°F (175°C).
Keeping the oil at the correct temperature is important. Oil that is too cool can make the chicken greasy, while excessively hot oil can burn the crust before the chicken finishes cooking.
6. Fry the Chicken Tenders
Carefully lower several chicken tenders into the hot oil without overcrowding the pan.
Fry for approximately 3–4 minutes per side, depending on thickness.
The outside should become crisp and deep golden brown.
Chicken is safely cooked when the thickest part reaches an internal temperature of 165°F (74°C).
Transfer the cooked tenders to a wire rack rather than directly onto paper towels. A wire rack allows air to circulate underneath and helps keep the crust crisp.
Continue frying the remaining chicken in batches.
Add the Spicy Mayo
Once the chicken has rested for a couple of minutes, arrange the tenders on a serving plate.
Drizzle a small amount of spicy mayo across the crispy chicken, but don’t completely cover it. Too much sauce can soften the crust.
Sprinkle finely chopped fresh parsley over the top.
Serve immediately with the remaining spicy mayo in a small bowl for dipping.
Tips for Extra-Crispy Chicken Tenders
Use both flour and cornstarch. Cornstarch reduces some of the heaviness of the flour coating and makes it noticeably crispier.
Don’t overcrowd the pan. Adding too many chicken pieces at once lowers the oil temperature.
Press the coating onto the chicken. A firm coating creates thicker, crunchier edges.
Let the breading rest before frying. Five to ten minutes can make a noticeable difference in how well the crust stays attached.
Use a wire rack after frying. Chicken sitting directly on paper towels can steam underneath and lose some crispness.
What to Serve With Crispy Chicken Tenders
These chicken tenders work beautifully as an appetizer or complete meal. Try serving them with:
- Crispy French fries
- Potato wedges
- Coleslaw
- Corn on the cob
- Macaroni and cheese
- Green salad
- Pickles
- Roasted vegetables
For a party platter, serve them alongside several sauces such as ranch, honey mustard, barbecue sauce, and spicy mayo.
Air Fryer Option
You can also prepare these chicken tenders in an air fryer.
Preheat the air fryer to 400°F (200°C). Spray the coated tenders generously with cooking oil and arrange them in a single layer.
Air fry for approximately 10–14 minutes, turning halfway through, until golden and the chicken reaches 165°F internally.
The crust may look slightly different from deep-fried chicken but will still become nicely crisp.
Storage and Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
Keep the spicy mayo in a separate covered container.
For the best texture, reheat the chicken in an oven or air fryer rather than the microwave.
Bake at 375°F (190°C) for approximately 8–10 minutes, or air fry at 375°F for 4–6 minutes.
Microwaving works when you’re short on time, but the breading will become softer.
Variations
For extra-spicy chicken, add additional cayenne pepper to the flour and increase the hot sauce in the marinade.
For a sweet-and-spicy version, add more honey or sweet chili sauce to the mayo.
For garlic Parmesan chicken tenders, skip the spicy mayo drizzle and toss the freshly cooked tenders with grated Parmesan, garlic butter, and parsley.
You can also turn these tenders into sandwiches by placing them inside toasted brioche buns with lettuce, pickles, and spicy mayo.
Frequently Asked Questions
Can I use chicken breasts instead?
Yes. Cut boneless chicken breasts lengthwise into strips of similar thickness so they cook evenly.
Why is my coating falling off?
This often happens when excess marinade remains on the chicken or when the breaded chicken is fried immediately. Let excess marinade drip away and rest the breaded chicken for several minutes before frying.
Can I make the sauce less spicy?
Absolutely. Reduce or completely omit the hot sauce and use mayonnaise, sweet chili sauce, honey, and lemon juice instead.
Can I prepare them ahead of time?
You can marinate the chicken several hours ahead and prepare the sauce in advance. For the crispiest result, however, bread and fry the chicken shortly before serving.
Final Thoughts
These Crispy Spicy Mayo Chicken Tenders combine juicy, well-seasoned chicken with an incredibly crunchy coating and creamy sweet-spicy sauce. They’re simple enough for a weekend family meal but impressive enough to serve as a party appetizer.
The contrast between the hot crispy chicken, cool creamy dipping sauce, gentle heat, and fresh parsley makes every bite satisfying. Once you learn the simple coating and frying technique, this is the kind of recipe you’ll want to make again whenever you’re craving restaurant-style crispy chicken at home.