Save to Pinterest These crispy chicken tenders feature juicy strips marinated in buttermilk and coated with a seasoned breadcrumb mix. Deep-fried until golden brown, they deliver a satisfying crunch and rich flavor. Easily paired with various dipping sauces, they make a crowd-pleasing main dish ready in just 30 minutes. For a lighter option, baking is a great alternative to frying, maintaining the crispy texture.
Discovering how to make crispy chicken tenders at home felt like unlocking a delicious secret from my childhood visits to diners where they always seemed perfectly golden and juicy.
I remember the first time unexpected guests arrived and these crispy chicken tenders saved the day—they disappeared before I even got to grab one.
Ingredients
- Chicken: I always choose boneless, skinless breasts or tenders for the perfect juicy texture you want in every bite.
- Marinade: Buttermilk tenderizes and adds a subtle tang that makes the chicken extra flavorful.
- Breading: A mix of all-purpose flour and panko breadcrumbs gives you that unbeatable crunch, with smoked paprika adding a warm smoky note.
- Vegetable oil: For deep frying because it has a high smoke point and lets you get that golden-brown crust just right.
Instructions
- Marinate and Prep:
- Whisk together buttermilk, salt, pepper, garlic powder, and paprika in a large bowl and toss the chicken strips in it. Let them soak up all those lovely flavors for at least 30 minutes, or up to 4 hours when you really want to impress.
- Mix the Coating:
- In a shallow dish, combine your flour, panko breadcrumbs, smoked paprika, onion powder, salt, and black pepper for that crunchy, flavorful crust that clings to each tender.
- Bread the Chicken:
- Take the chicken out of the marinade letting the excess drip off and dredge each strip gently but firmly in your coating mixture so it’s covered evenly—this is where the texture magic begins.
- Heat the Oil:
- Warm your vegetable oil in a deep skillet or fryer to 180°C (350°F). You’ll know it’s ready when a breadcrumb dropped in bubbles and rises quickly.
- Fry to Perfection:
- Cook the chicken tenders in batches, about 3 to 4 minutes on each side, until they turn that irresistible golden brown and the chicken’s cooked through. Drain on paper towels to keep them crisp.
- Serve and Enjoy:
- Bring them to the table hot with all your favorite dipping sauces for a finger-licking good experience.
Save to Pinterest This dish became more than just food the day my kids requested it for every birthday party we've had since—comfort and celebration all in one crispy bite.
Keeping It Fresh
If you're prepping ahead, store the breaded chicken on a tray in the fridge for up to an hour before frying. This helps the coating stick better, and you save time when guests arrive.
When You're Missing Something
No buttermilk? No problem. Just mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes—it'll work like a charm as a substitute.
Serving Ideas That Clicked
This recipe pairs wonderfully with crispy fries or a fresh salad to balance all that crunch. Squeeze some fresh lemon over the tenders for a little zing just before serving.
- Don't forget to share your favorite dipping sauce—it can transform the whole experience.
- If your sauce runs out, honey mustard is a quick fix that always wins over a crowd.
- Keep some paper towels handy for those wonderfully messy, saucy bites.
Save to Pinterest Thanks for cooking along—hope these crispy chicken tenders bring you as much joy in your kitchen as they do in mine.
Recipe Questions
- → How do I get the chicken tenders extra crispy?
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Ensure the chicken is well coated with the breadcrumb mixture and fry at the right oil temperature (around 180°C or 350°F) to achieve a golden, crunchy crust.
- → Can I bake the chicken tenders instead of frying?
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Yes, place coated tenders on a rack over a baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway for even crispiness.
- → What marinade ingredients enhance the flavor?
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The buttermilk marinade combined with salt, black pepper, garlic powder, and paprika tenderizes the chicken while adding depth to the taste.
- → What dipping sauces pair well with these chicken strips?
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Honey mustard, ranch, and barbecue sauces complement the crispy texture and smoky spice notes perfectly.
- → Is it possible to add heat to the coating?
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Adding a pinch of cayenne pepper to the breadcrumb mix introduces a subtle spicy kick without overpowering the other flavors.
