Crispy Chicken Tenders (Printable)
Golden, juicy strips with crispy coating. Perfect for dipping and family meals.
# What You Need:
→ Chicken
01 - 1.3 lbs chicken breast tenders or boneless, skinless chicken breasts, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 tsp salt
04 - ½ tsp ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
→ Breading
07 - 1 cup all-purpose flour
08 - ½ cup breadcrumbs (panko or regular)
09 - 1 tsp paprika
10 - ½ tsp salt
11 - ½ tsp ground black pepper
→ For Frying
12 - 2 cups vegetable oil (for frying)
# How To Make:
01 - Whisk together buttermilk, salt, black pepper, garlic powder, and paprika in a large bowl. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for enhanced tenderness and flavor penetration.
02 - Combine flour, breadcrumbs, paprika, salt, and black pepper in a shallow dish until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each strip in the flour-breadcrumb mixture, pressing gently to ensure thorough coating adherence.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot. Heat over medium-high heat until temperature reaches 350°F.
05 - Fry chicken tenders in small batches for 3–4 minutes per side until golden brown and cooked through internal temperature of 165°F. Avoid overcrowding the pan to maintain proper oil temperature.
06 - Transfer cooked tenders to a plate lined with paper towels to drain excess oil. Serve immediately with preferred dipping sauce.
# Expert Tips:
01 -
- The buttermilk makes the chicken impossibly tender, like restaurant quality but better
- They reheat beautifully so you can make a big batch for easy lunches
02 -
- Letting excess marinade drip off prevents soggy coating—pat strips gently with paper towels if needed
- Oil temperature matters most—too low means greasy chicken, too high burns the outside before the inside cooks
03 -
- Room temperature chicken cooks more evenly than cold from the fridge
- Use a thermometer instead of guessing—175°C is your golden zone