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These crispy chicken tenders create a perfect balance of crunchy exterior and juicy, tender meat inside. They are a go-to for casual dinners or game day snacks when you crave something satisfying and flavorful.
I first made these chicken tenders for a weekend family gathering and was amazed at how quickly they disappeared. They have since become a staple whenever I want to impress with something homemade yet fuss-free.
Ingredients You Need
- Chicken breasts: trimmed and sliced into strips for even cooking and easy serving
- Buttermilk: acts as a tenderizing marinade and helps the coating stick beautifully
- All-purpose flour: provides the base for the crispy coating choose fresh flour for the best texture
- Cornstarch: lightens the flour mixture ensuring a delicate yet crunchy crust
- Salt and black pepper: season the flour Mixture for balanced flavor
- Garlic powder and onion powder: add subtle aromatic depth without overpowering the natural chicken taste
- Paprika: gives a mild smoky undertone and a lovely color
- Vegetable or canola oil: suitable for frying due to their high smoke points
Detailed Cooking Directions
- Build The Marinade:
- Soak the chicken strips in buttermilk for at least two hours or, ideally, overnight. This step locks in moisture and softens the meat for juicy results.
- Prepare The Coating Mix:
- In one bowl, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika carefully blending these aromatic spices with the base ingredients. In another separate bowl, whisk eggs with a small splash of water for dipping.
- Heat The Oil:
- Bring oil to 350 degrees Fahrenheit or 175 degrees Celsius in a deep pan or skillet. Maintaining this temperature ensures crispy tenders without greasy spots.
- Dredge The Chicken:
- Dip each marinated chicken strip first into the egg wash, allowing any excess to drip off, then press thoroughly into the flour mixture. Repeat if you prefer an extra crunchy layer.
- Fry To Perfection:
- Cook chicken tenders in batches, avoiding overcrowding to keep oil temperature steady. Fry for 5 to 7 minutes per side until golden brown and the interior reaches the safe temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
I adore dusting the chicken with a touch more paprika after frying for an irresistible color pop. One memorable time, these tenders starred in a lively backyard party feeding a hungry group eager for seconds.
Smart storage tips
Store leftover tenders in an airtight container in the refrigerator keeping them fresh for up to three days Reheat in a hot oven on a wire rack to preserve their crispness rather than microwaving, which can cause sogginess Freeze cooked tenders individually on a tray, then transfer to sealed freezer bags; reheat directly from frozen for quick meals
Ingredient variations
Swap paprika for smoked paprika or chili powder for extra smoky or spicy notes adjusting to your taste Use whole wheat flour for a nuttier flavor and a slight texture change keeping in mind it may brown faster while frying Try dipping in buttermilk mixed with a little hot sauce for a subtle kick during marinating
Perfect pairing ideas
Serve with classic honey mustard or a cool ranch dip for contrast to the crispy coating Complement with fresh coleslaw or a side salad for brightness balancing the richness of fried tenders Offer fries, roasted vegetables, or even mac and cheese for a comforting meal
These crispy chicken tenders are truly a trusted favorite that brings comfort and joy to any meal. With straightforward steps and simple ingredients you can enjoy the perfect crunch and tender bite any day with a touch of finesse learned through experience.
Frequently Asked Questions
- → What is the purpose of marinating chicken in buttermilk?
Buttermilk tenderizes the chicken by breaking down proteins, resulting in a juicier and more flavorful texture.
- → How does cornstarch affect the coating?
Cornstarch adds extra crunch to the coating, helping achieve a light, crispy exterior.
- → Why is double dredging recommended?
Double dredging builds a thicker, crunchier crust that holds up well during frying.
- → What oil temperature is ideal for frying chicken tenders?
Maintaining oil at around 350°F (175°C) ensures even cooking and a golden, crispy finish.
- → Can I use different seasonings in the coating?
Absolutely, spices like smoked paprika, cayenne, or dried herbs can be added to tailor flavor to your liking.
- → Is it necessary to use boneless skinless chicken breasts?
Boneless skinless chicken breasts are preferred for uniform cooking and easy preparation, but thigh strips can offer richer flavor.