Juicy Crispy Chicken Tenders (Printable)
Golden crispy chicken strips with juicy tender meat, ready in 30 minutes.
# 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 Steps:
01 - In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to 4 hours for more tenderness and flavor).
02 - In a shallow dish, combine flour, breadcrumbs, paprika, salt, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each strip in the flour-breadcrumb mixture, pressing gently to adhere coating on all sides.
04 - Heat oil in a deep skillet or heavy-bottomed pot over medium-high heat to 350°F. Maintain temperature throughout frying for optimal crispiness.
05 - Fry chicken tenders in batches for 3–4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan to maintain oil temperature.
06 - Transfer cooked tenders to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken inside incredibly tender while creating that perfect crunch outside
- These tenders reheat surprisingly well, making them perfect for meal prep or busy weeknight dinners
02 -
- The oil temperature drops when you add cold chicken, so let it come back up between batches or you will end up with soggy coating
- Patting excess marinade off before breading prevents the coating from becoming gummy or falling off in the oil
03 -
- Let the fried chicken rest for a couple of minutes before serving so the juices redistribute and the coating stays crisp
- Line your cooling rack with paper towels instead of placing tenders directly on paper to prevent them from getting soggy underneath