Crispy Fried Chicken
Crispy Fried Chicken is a medium American recipe that serves 4. 350 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 1 hr 45 min | Cook: 15 min | Total: 2 hrs 15 min
Cost: $18.33 total, $4.58 per serving
Ingredients
- 1.5 lb Chicken Tenders (skinless, boneless, cut into 1‑inch strips)
- 2 cup Buttermilk (full‑fat for best flavor)
- 0.25 cup Pickle Juice (from dill pickles, adds tang)
- 1 tbsp Tabasco Hot Sauce (or any hot sauce you prefer)
- 1 tsp Salt (plus extra for coating)
- 0.5 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 6 large Eggs (room temperature)
- 1 cup All-Purpose Flour (sifted)
- 0.5 cup Potato Starch
- 0.5 cup Cornstarch
- 1 tsp Onion Powder
- 1 tsp Paprika (sweet or smoked)
- 0.5 tsp Dried Thyme
- 0.5 tsp Dried Oregano
- 1 tsp Dried Parsley
- 4 cup Vegetable Oil (for deep frying, high smoke point)
Instructions
Make the Brine
In a large mixing bowl whisk together the buttermilk, pickle juice, Tabasco, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and the 6 eggs until fully combined.
Time: PT10M
Marinate the Chicken
Add the chicken tenders to the brine, making sure each piece is fully submerged. Cover and refrigerate for 1 hour.
Time: PT1H
Prepare the Coating Mix
In a medium bowl combine the all‑purpose flour, potato starch, cornstarch, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp dried thyme, ½ tsp dried oregano, and 1 tsp dried parsley. Whisk until uniform.
Time: PT5M
Coat the Chicken
Remove the chicken from the brine, letting excess liquid drip off. Dredge each piece in the coating mix, pressing gently so the mixture adheres. Place the coated pieces on a plate.
Time: PT5M
Rest the Coated Chicken
Let the coated chicken rest on a wire rack for 30 minutes at room temperature. This helps the coating set and form a crust.
Time: PT30M
Heat the Oil
Pour the vegetable oil into the skillet to a depth of about 2 inches. Heat over medium‑high until the oil reaches 360°F (182°C). Use the instant‑read thermometer to check.
Time: PT5M
Temperature: 360°F
First Fry (Blanch)
Carefully place a few chicken pieces in the hot oil, being careful not to crowd the pan. Fry for 2–3 minutes until a light golden crust forms. Remove with tongs and set on the wire rack.
Time: PT5M
Temperature: 360°F
Second Fry (Crisp)
Allow the oil temperature to return to 360°F, then return the partially fried pieces to the oil. Fry for another 2–3 minutes, or until deep golden‑brown and crispy. Remove and drain on paper towels.
Time: PT5M
Temperature: 360°F
Serve
Serve the hot chicken tenders immediately with ranch dressing or your favorite dip.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Contains meat, Not vegan, Not vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Tenders: Chicken breast cut into strips
- Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice per cup
- Instead of Pickle Juice: Apple cider vinegar diluted 1:1 with water
- Instead of Tabasco Hot Sauce: Frank's RedHot, Sriracha
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of All-Purpose Flour: Bread flour
- Instead of Potato Starch: Tapioca starch
- Instead of Cornstarch: Arrowroot powder
- Instead of Onion Powder: Granulated onion
- Instead of Paprika: Smoked paprika
- Instead of Dried Thyme: Fresh thyme (use 1 tsp)
- Instead of Dried Oregano: Mexican oregano
- Instead of Dried Parsley: Fresh parsley (use 1 tbsp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Medium Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Cast‑Iron Skillet or Deep Frying Pan
- Instant‑Read Thermometer
- Tongs
- Wire Rack
- Paper Towels
Critical Steps — Do Not Skip
- Marinating the chicken in the buttermilk‑pickle juice brine for at least 1 hour.
- Allowing the coated chicken to rest for 30 minutes before frying.
- Maintaining oil temperature at 360°F for both fry cycles.
Chef Tips from the Video
- Add a pinch of baking powder to the coating mix for extra puffiness.
- Use ice‑cold water in the brine for a tighter texture.
- After the first fry, let the pieces rest on a rack for 2 minutes before the second fry.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is patted dry after brine and let the coated pieces rest 30 minutes so the crust adheres.
Chicken is soggy, not crispy.
Check oil temperature; it should be steady at 360°F. If too low, increase heat or fry in smaller batches.
Chicken is dry inside.
Do not over‑cook; the second fry should be only 2‑3 minutes. Use a meat thermometer – internal temperature should reach 165°F.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to retain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Up to 2 months. Reheat from frozen in a 375°F oven for 15‑20 minutes.
Room temperature: Do not leave out longer than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead; keep refrigerated.
- Coated chicken can be refrigerated for up to 2 hours before frying.
- Fry in batches and keep finished pieces warm in a 200°F oven.
Frequently Asked Questions
What is the cultural significance and history of fried chicken tenders in American Southern cuisine?
Fried chicken, especially bite‑size tenders, is a staple of Southern comfort food, tracing back to Scottish frying techniques and African seasoning traditions. Over time it became a ubiquitous street‑food and family‑dinner favorite across the United States.
What are the traditional regional variations of fried chicken in the United States?
In the South, buttermilk brines and a seasoned flour crust are classic. Nashville hot chicken adds a spicy cayenne coating, while Korean fried chicken uses a thin batter and sweet‑spicy glaze. Each region puts its own spin on the basic technique.
How is crispy double‑fried chicken traditionally served in Southern gatherings?
It is often served hot on a platter with sides like coleslaw, biscuits, and a creamy ranch or honey‑mustard dip. The double‑fry method ensures a crunchy exterior while keeping the meat juicy, making it perfect for picnics and family meals.
What occasions or celebrations is fried chicken tenders traditionally associated with in American culture?
Fried chicken is a go‑to dish for holidays such as Thanksgiving, Fourth of July picnics, and backyard barbecues. Its comfort factor also makes it popular for casual gatherings like game nights and sports‑watch parties.
What makes this double‑fried chicken tender recipe from Old's Cool Kevmo special compared to other fried chicken recipes?
Old's Cool Kevmo adds pickle juice to the buttermilk brine for extra tang, uses a blend of potato starch and cornstarch for an ultra‑crisp crust, and employs a double‑fry at a steady 360°F to lock in juiciness while achieving maximum crunch.
What are the most common mistakes to avoid when making double‑fried chicken tenders?
Common errors include frying at too low a temperature, which yields soggy coating, and over‑coating the chicken, which can cause the crust to fall off. Also, skipping the 30‑minute rest after coating prevents the crust from setting properly.
Why does this recipe use a combination of potato starch and cornstarch instead of just flour?
The starches create a lighter, more brittle crust that stays crisp longer than a flour‑only coating. They also absorb less oil, reducing greasiness while still providing a satisfying crunch.
Can I make the double‑fried chicken tenders ahead of time and how should I store them?
Yes. Marinate the chicken up to 24 hours, coat and refrigerate for up to 2 hours, then fry just before serving. Leftovers can be refrigerated for 3 days and reheated in a 350°F oven to restore crispness.
What texture and appearance should I look for when the chicken tenders are done?
The exterior should be deep golden‑brown with a dry, crackly surface. When cut, the interior meat should be white, moist, and reach an internal temperature of 165°F.
What does the YouTube channel Old's Cool Kevmo specialize in?
Old's Cool Kevmo focuses on approachable, comfort‑food recipes with a fun, energetic style, often highlighting quick techniques and bold flavors for home cooks.
How does the YouTube channel Old's Cool Kevmo's approach to Southern‑style cooking differ from other cooking channels?
Old's Cool Kevmo blends casual, personality‑driven commentary with clear step‑by‑step visuals, emphasizing practical shortcuts like pickle‑juice brines and double‑frying, whereas many channels stick to traditional single‑fry methods.
Last updated: August 21, 2026
