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These crack chicken tenders deliver the ultimate crispy bite with juicy chicken on the inside. Perfect for weeknight dinners or casual gatherings, everyone will be grabbing seconds thanks to their bold flavor and satisfying crunch.
I first whipped these up for a birthday party and watched every piece vanish in minutes. They have since become my go to favourite for potlucks and lazy Sundays.
Ingredients
- Chicken tenders: Choose plump and uniform sized pieces for even cooking
- Buttermilk: Tenderizes the chicken and gives a tangy flavor look for one with live cultures
- Breadcrumbs: Creates the signature crunch use a gluten free variety if you need
- Garlic powder: Brings warmth and deep scent always check for freshness by smell
- Onion powder: Enhances the savory profile a must for that classic comfort taste
- Paprika: Adds color and a gentle smoky flavor try Hungarian for extra punch
- Salt: Essential for seasoning always taste your mixture before coating
- Pepper: For balanced heat use freshly ground for the best flavor
- Oil for frying: Pick a neutral oil with a high smoke point like canola or peanut
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken tenders in a large bowl and pour in the buttermilk ensuring all pieces are well coated. Let them marinate in the refrigerator for at least 30 minutes to allow the flavors to soak in and the meat to tenderize
- Mix the Seasoned Crumb Coating:
- In a shallow dish thoroughly combine the breadcrumbs garlic powder onion powder paprika salt and pepper. Use clean dry hands to blend everything evenly so every crumb gets seasoned
- Coat the Chicken:
- Lift each marinated tender from the buttermilk and allow the excess to drip off. Press each tender firmly into the breadcrumb mixture to coat thoroughly on all sides. Repeat for each piece setting them aside in a single layer for even coating
- Heat the Oil:
- Pour oil into a heavy pan to a depth of about half an inch. Warm the oil over medium heat for several minutes. You will know it is ready when a sprinkle of breadcrumbs sizzles upon contact
- Fry the Tenders:
- Gently add the chicken tenders to the hot oil without crowding the pan. Fry each side for five to seven minutes turning once until the coating turns golden brown and the chicken is cooked through. Use tongs for easy flipping and avoid piercing the coating
- Drain and Serve:
- Remove the crispy tenders from the pan and place on a plate lined with paper towels to drain excess oil. Serve them hot for the best crunch
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When I add Hungarian paprika the aroma fills the kitchen in seconds. My niece once called these magic chicken sticks and now demands them at every family dinner.
Storage Tips
Store leftover tenders in an airtight container in the refrigerator for up to three days. For longer storage freeze on a baking sheet then transfer to a sealed bag. To reheat place them in a hot oven or air fryer to restore their crispiness.
Ingredient Substitutions
Swap buttermilk with plain yogurt thinned with water if needed. For the breadcrumb mix try crushed cornflakes or almond flour. Smoked paprika adds another layer of flavor if you want something different.
Serving Suggestions
Serve these with ranch dressing honey mustard or tangy barbecue sauce. Pair with a simple green salad or roasted potatoes for a complete meal. For a fun twist tuck them into soft buns with lettuce and pickles for homemade chicken sandwiches.
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Cultural and Historical Context
Breaded fried chicken is a universal comfort food with roots in southern American cuisine. The secret to crack chicken tenders lies in a perfect balance of seasoning and technique which often inspires friendly cook off challenges in my family.
Recipe FAQs
- → How do you keep chicken tenders juicy inside?
Marinating in buttermilk helps tenderize the meat and lock in moisture, ensuring juicy results with each bite.
- → What gives the coating its extra crispiness?
Using a seasoned breadcrumb mixture combined with just the right amount of oil during frying or baking creates a crunchy exterior.
- → Can these chicken tenders be made gluten-free?
Yes, simply use gluten-free breadcrumbs to maintain the crunchy texture without gluten.
- → Is there a healthier way to prepare the tenders?
Baking the breaded chicken on a wire rack in a hot oven yields a crispy crust with less oil than frying.
- → What dipping sauces pair well with these tenders?
Classic choices include ranch, honey mustard, or barbecue sauce, but spicy aioli or yogurt dips also complement the flavors.
- → How should leftovers be stored?
Cool the chicken completely and store in an airtight container in the fridge for up to three days for the best taste and texture.