Crispy Chicken Tenders (Printable Version)
Juicy chicken strips coated in a golden, crunchy crust, perfect for dipping and loved by all.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or tenders, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - ½ tsp garlic powder
06 - ½ tsp paprika
→ Breading
07 - ¾ cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1 tsp smoked paprika
10 - ½ tsp onion powder
11 - ½ tsp salt
12 - ½ tsp ground black pepper
→ For Frying
13 - Vegetable oil, for deep frying
# Directions:
01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika. Add chicken strips, toss to coat thoroughly, and marinate for at least 30 minutes or up to 4 hours for maximum flavor.
02 - Combine all-purpose flour, panko breadcrumbs, smoked paprika, onion powder, salt, and ground black pepper in a shallow dish, ensuring even distribution of seasonings.
03 - Remove chicken strips from marinade, allowing excess liquid to drip off. Dredge each strip through the breading mixture, pressing gently to adhere an even coating.
04 - Warm vegetable oil in a deep skillet or fryer to 350°F (180°C), maintaining steady temperature for optimal frying.
05 - Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
06 - Present tenders hot alongside preferred dipping sauces such as honey mustard, ranch, or barbecue.
# Expert Advice:
01 -
- These tenders have the perfect balance of crunch and tenderness, a secret treat that feels homemade but impresses like a restaurant classic
- I love how simple the marinade is, yet it packs in so much flavor—it quickly became my go-to comfort food
02 -
- The buttermilk marinade is key to tender, juicy chicken—don’t skip the resting time
- Pressing the breadcrumbs firmly but gently helps create the perfect crunchy crust that holds up when frying
03 -
- Double dredge your chicken for an ultra-thick crust that holds up even with dipping sauces
- Add a pinch of cayenne or smoked paprika to the breading for deeper, smoky heat that makes all the difference