Guy Fieri Chicken Tenders Recipe

The first time I made this Guy Fieri chicken tenders recipe, I wasn’t expecting much – just another fried chicken experiment on a lazy Sunday. One bite in, and I understood the hype.

That shatteringly crisp double coating, the tangy buttermilk-marinated chicken underneath, and a spicy mayo dip that ties it all together – it’s the kind of recipe that turns a normal dinner into an event. This version leans into bold, diner-style flavor without needing a restaurant fryer or a mile-long ingredient list.

Just simple pantry staples, a little patience for the marinade, and a hot pot of oil. If you’ve ever wanted restaurant-quality tenders at home, this is the recipe to bookmark.

What Is This Food and Why Do Fans Love It?

Guy Fieri chicken tenders are the ultimate flavor-town fried chicken: buttermilk-marinated, double-dredged, and fried until deeply golden and audibly crunchy. The buttermilk and hot sauce tenderize the meat while building a subtle tang, and the seasoned flour with paprika and oregano gives every bite a savory, slightly smoky backbone.

What sets this recipe apart from standard fried chicken tenders is the double-coating method – flour, then a thick egg batter, then flour again – which mimics the craggy, extra-crispy texture of pressure-fried restaurant chicken.

Compared to simple breaded tenders, this version has more crunch, more staying power, and way more personality. It’s nostalgic comfort food with a bold, over-the-top twist – exactly what you’d expect from the name attached to it.

Guy Fieri Chicken Tenders Ingredients

For the chicken:

• 1.5–2 lbs chicken tenders, cleaned
• Vegetable oil, enough for deep frying (about 4–6 cups depending on pot size)

Buttermilk marinade:

• 1 ½ cups buttermilk (or 1 ½ cups whole milk + 1 ½ tablespoons vinegar, rested 15 minutes)
• 2 tablespoons hot sauce

Dry coating:

• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano

Wet batter:

• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg yolk
• ¾–1 cup water (enough for a thick, pancake-like batter)

Spicy mayo dipping sauce:

• ½ cup mayonnaise
• 1–2 tablespoons Sriracha (to taste)
• 1 teaspoon lemon juice
• Pinch of salt, optional

Key Ingredients Substitutions

Buttermilk: No buttermilk on hand? Stir 1 ½ tablespoons white vinegar or lemon juice into 1 ½ cups whole milk and let it sit for 15 minutes until slightly thickened – a near-perfect substitute for tenderizing and tang.

Chicken tenders: You can slice boneless, skinless chicken breasts into strips if tenders aren’t available; just pound them to an even thickness so they fry evenly.

Egg yolk in the batter: If you’re out of eggs, a tablespoon of mayonnaise whisked into the batter adds similar richness and helps the coating cling.

Vegetable oil: Canola, peanut, or sunflower oil all work well for deep frying thanks to their high smoke points and neutral flavor.

Tools You Need to Make This Recipe at Home

• Deep pot or Dutch oven for frying
• Kitchen thermometer (for oil temperature accuracy)
• Slotted spoon or spider strainer
• Two mixing bowls (one for dry coating, one for wet batter)
• Whisk
• Paper towel-lined plate or wire rack
• Tongs

Prep time: 15 minutes (plus 2 hours to overnight marinating)
Cook time: 15–20 minutes
Total time: Approximately 2 hours 30 minutes (mostly hands-off marinating)

Step-by-Step Instructions to Make This Recipe

1. Marinate the chicken. Place chicken tenders in a bowl. Pour the buttermilk and hot sauce mixture over them, stir to coat, cover, and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.

2. Make the dry coating. In a bowl, whisk together flour, garlic powder, salt, black pepper, paprika, and oregano until fully combined.

3. Make the wet batter. In a separate bowl, whisk flour, salt, black pepper, and egg yolk. Gradually add water until you reach a thick, smooth, pancake-batter consistency.

4. Heat the oil. Fill a deep pot with vegetable oil and heat to 350–375°F. Set up a paper towel-lined plate nearby.

5. Coat the chicken (three-step breading). Let excess marinade drip off each tender. Dredge in the dry flour mixture, shaking off excess. Dip into the wet batter, letting excess drip off. Return to the dry flour mixture for a final, thorough coating. Set aside on a plate.

6. Fry until golden. Carefully lower the coated tenders into the hot oil in batches, avoiding overcrowding. Fry for about 5 minutes, until deeply golden brown and crispy.

7. Drain and rest. Remove with a slotted spoon and drain on a paper towel-lined plate. Let rest at least 2 minutes before eating – they’ll be very hot inside.

8. Make the dipping sauce. Whisk together mayonnaise, Sriracha, and lemon juice. Taste and add a pinch of salt if desired.

9. Serve. Plate the tenders hot alongside the spicy mayo dip.

Pro Tips for Getting the Flavor Just Right

The biggest mistake people make with this Guy Fieri chicken tenders recipe is skipping or rushing the marinade – buttermilk needs time to tenderize the meat and infuse flavor, so don’t cut it shorter than 2 hours if you can help it.

Keep your oil temperature steady between 350–375°F; too low and the coating turns greasy, too high and it browns before the chicken cooks through. Always let excess marinade and batter drip off between coating steps – too much moisture makes the crust slide off in the fryer instead of sticking.

Fry in small batches so the oil temperature doesn’t crash. Finally, resist eating them straight out of the oil; a 2-minute rest lets the crust set and keeps the inside juicy instead of scalding hot.

Easy Variations to Customize This Food

Want a smokier version? Swap regular paprika for smoked paprika in the dry coating. For extra heat, add cayenne pepper to both the dry mix and the batter, or double up the hot sauce in the marinade.

Prefer a herb-forward flavor? Add dried thyme or Italian seasoning alongside the oregano. For a gluten-free take, substitute the all-purpose flour in both coatings with a 1:1 gluten-free flour blend.

You can also turn these tenders into sliders by cutting them smaller, or toss them in buffalo sauce after frying for a completely different flavor direction while keeping the same crispy base.

Best Ways to Serve This Food in Your Meals

These Guy Fieri chicken tenders are versatile enough to anchor almost any meal. For a classic comfort-food plate, serve them with crinkle-cut fries, coleslaw, and extra spicy mayo on the side.

They’re fantastic piled onto a soft brioche bun with pickles and shredded lettuce for a homemade crispy chicken sandwich or scooby sandwich. For game day or parties, arrange them on a platter with a few dipping sauces – ranch, honey mustard, and buffalo alongside the spicy mayo – so guests can mix and match. They also work beautifully sliced over a Caesar or Southwest-style salad for a heartier lunch.

Pair them with mac and cheese for the ultimate comfort dinner, or wrap them in a tortilla with lettuce, cheese, and sauce for a quick tender wrap. However you serve them, that crunchy, well-seasoned coating holds up well, making these tenders just as good as a main course as they are as a shareable appetizer.

How to Store and Keep It Fresh

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. To reheat and keep the coating crispy, avoid the microwave – instead, use an oven or air fryer at 375°F for 8–10 minutes until heated through and crunchy again.

For longer storage, freeze cooked tenders in a single layer, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F for about 15 minutes.

Nutrition Facts and Dietary Notes

One serving (about 3 tenders) contains roughly 380–450 calories, depending on oil absorption and portion size, with a good amount of protein from the chicken.

For a lighter version, these tenders can be air-fried instead of deep-fried to cut fat significantly. To make them gluten-free, use a 1:1 gluten-free flour blend in both coatings.

They’re not naturally keto-friendly due to the flour coating, but a low-carb flour substitute can help adapt them. Chicken tenders are a solid protein source, and buttermilk marinating adds tenderness without excess added fat.

FAQs About This Guy Fieri Chicken Tenders Recipe

Your guide to frequently asked Guy Fieri Chicken Tenders Recipe questions and answers.

How long should I marinate chicken tenders in buttermilk?

At least 2 hours, but overnight gives the best flavor and tenderness. The acidity in buttermilk helps break down the chicken for a juicier result.

Can I bake these instead of frying them?

Yes – bake at 425°F on a wire rack for 18–22 minutes, flipping halfway, though the coating won’t be quite as crispy as deep-frying.

Why did my coating fall off during frying?

This usually happens when there’s excess moisture between coating layers. Let marinade and batter drip off fully before moving to the next step.

What oil temperature is best for frying chicken tenders?

Aim for 350–375°F. Use a kitchen thermometer to monitor it, since fluctuating temperatures affect both texture and cook time.

Can I make the dipping sauce ahead of time?

Absolutely – the spicy mayo sauce can be made up to 3 days in advance and stored in the fridge in a sealed container.

Is buttermilk necessary, or can I skip the marinade?

Buttermilk isn’t strictly required, but skipping the marinade will result in less tender, less flavorful chicken. The milk-and-vinegar substitute works well if needed.

Continue to Content

Yield: 4

Guy Fieri Chicken Tenders Recipe

5.0 Stars (1 Review)

Print

The first time I made this Guy Fieri chicken tenders recipe, I wasn’t expecting much – just another fried chicken experiment on a lazy Sunday. One bite in, and I understood the hype. That shatteringly crisp double coating, the tangy buttermilk-marinated chicken underneath, and a spicy mayo dip that ties it all together – it’s the kind of recipe that turns a normal dinner into an event. This version leans into bold, diner-style flavor without needing a restaurant fryer or a mile-long ingredient list.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1.5–2 lbs chicken tenders, cleaned
• Vegetable oil, enough for deep frying (about 4–6 cups depending on pot size)
• Buttermilk marinade:
• 1 ½ cups buttermilk (or 1 ½ cups whole milk + 1 ½ tablespoons vinegar, rested 15 minutes)
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg yolk
• ¾–1 cup water (enough for a thick, pancake-like batter)
• ½ cup mayonnaise
• 1–2 tablespoons Sriracha (to taste)
• 1 teaspoon lemon juice
• Pinch of salt, optional

Instructions

1. Marinate the chicken. Place chicken tenders in a bowl. Pour the buttermilk and hot sauce mixture over them, stir to coat, cover, and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.
2. Make the dry coating. In a bowl, whisk together flour, garlic powder, salt, black pepper, paprika, and oregano until fully combined.
3. Make the wet batter. In a separate bowl, whisk flour, salt, black pepper, and egg yolk. Gradually add water until you reach a thick, smooth, pancake-batter consistency.
4. Heat the oil. Fill a deep pot with vegetable oil and heat to 350–375°F. Set up a paper towel-lined plate nearby.
5. Coat the chicken (three-step breading). Let excess marinade drip off each tender. Dredge in the dry flour mixture, shaking off excess. Dip into the wet batter, letting excess drip off. Return to the dry flour mixture for a final, thorough coating. Set aside on a plate.
6. Fry until golden. Carefully lower the coated tenders into the hot oil in batches, avoiding overcrowding. Fry for about 5 minutes, until deeply golden brown and crispy.
7. Drain and rest. Remove with a slotted spoon and drain on a paper towel-lined plate. Let rest at least 2 minutes before eating – they’ll be very hot inside.
8. Make the dipping sauce. Whisk together mayonnaise, Sriracha, and lemon juice. Taste and add a pinch of salt if desired.
9. Serve. Plate the tenders hot alongside the spicy mayo dip.

Notes

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. To reheat and keep the coating crispy, avoid the microwave – instead, use an oven or air fryer at 375°F for 8–10 minutes until heated through and crunchy again. For longer storage, freeze cooked tenders in a single layer, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F for about 15 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 180

This Guy Fieri chicken tenders recipe delivers everything you want from restaurant-style fried chicken – a shatteringly crisp crust, juicy interior, and a punchy spicy mayo dip – all made in your own kitchen.

With a simple marinade, a double-coating technique, and a few pro tips for frying, you’ll get consistently crunchy, flavorful tenders every time. Whether served with fries, piled onto a sandwich, or shared as a party platter, this recipe is guaranteed to become a regular request at your table.

If you enjoyed this recipe, be sure to save it and share it with friends. Don’t forget to follow us on Pinterest and YouTube for more cozy and comfort recipes.