Juicy Crispy Chicken Tenders (Print Version)
Golden strips marinated in buttermilk, coated with seasoned crumbs, fried to perfection.
# 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)
# Directions:
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, mixing well to distribute spices evenly throughout the coating mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each strip in the flour-breadcrumb mixture, pressing gently to ensure the coating adheres completely to the surface.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot. Heat over medium-high heat until the temperature reaches 350°F, maintaining consistent heat for proper frying.
05 - Fry chicken tenders in batches, cooking for 3–4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
06 - Transfer cooked tenders to a plate lined with paper towels to drain excess oil. Serve immediately with your preferred dipping sauce.
# Expert Tips:
01 -
- The buttermilk works magic on the meat, making it impossibly tender even if you are not a kitchen pro
- That shattering crunch when you bite into them creates silence at the dinner table and that is worth everything
02 -
- Crowding the pan drops oil temperature and makes soggy chicken, so patience with multiple batches is absolutely worth it
- Letting oil come back to temperature between batches creates consistent results every single time
03 -
- Let fried chicken rest on a wire rack instead of paper towels to keep that crunch intact on all sides
- A pinch of sugar in your flour mixture creates that beautiful golden color we all want