Crispy Chicken Tenders (Printer-friendly)
Juicy, golden strips with crispy coating perfect for sharing
# What You'll 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 It:
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 30 minutes to 4 hours.
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 flour-breadcrumb mixture, pressing firmly to ensure coating adheres completely.
04 - Pour oil into deep skillet or heavy-bottomed pot. Heat over medium-high heat until temperature reaches 350°F.
05 - Fry chicken tenders in batches, cooking 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Avoid overcrowding pan to maintain proper oil temperature.
06 - Transfer cooked tenders to paper towel-lined plate to drain excess oil. Serve immediately with preferred dipping sauce.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender, almost melting in your mouth with every bite
- Crispy coating that stays crunchy even after a quick reheat in the oven
- Simple enough for a weeknight but special enough to feel like a treat
02 -
- Cold chicken room temperature oil equals soggy results, so let your marinated chicken sit out for 15 minutes before frying
- Don't skip the paper towel step—draining excess oil is what keeps the coating crunchy instead of greasy
03 -
- Let your fried chicken rest on a wire rack instead of paper towels for the crispiest results
- Double dredge by dipping floured chicken back into the marinade and then coating again for extra thick crust