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There’s nothing quite as satisfying as biting into a perfectly crispy, golden-brown chicken tender with a juicy and flavorful center.
Whether you’re making them for a family dinner, a party snack, or a kid-friendly meal, homemade chicken tenders are always a crowd-pleaser.
Unlike fast food versions, making them at home allows you to control the ingredients, seasonings, and cooking method—ensuring you get the best texture and taste every time.
This recipe brings out the perfect balance of crunch and tenderness, thanks to a combination of buttermilk marination, seasoned breading, and a crispy coating.
Whether you choose to deep-fry, bake, or air-fry, these tenders will turn out irresistibly delicious.
Pair them with your favorite dipping sauce, serve them with a side of crispy fries or a fresh salad, and enjoy restaurant-quality chicken tenders right from your own kitchen!
Ingredients You’ll Need
For the Chicken Tenders
- Chicken breast – Cut into strips or use pre-cut chicken tenders for convenience.
- Buttermilk – Helps tenderize the chicken and enhances flavor.
- Salt & Black Pepper – Essential seasoning to bring out the best taste.
- Garlic Powder & Onion Powder – Adds depth and aroma to the tenders.
- Smoked Paprika – Gives a hint of smokiness and enhances color.
For the Crispy Breading
- All-Purpose Flour – Helps the coating stick to the chicken.
- Panko Breadcrumbs – Creates extra crunch for a crispy exterior.
- Eggs – Acts as a binder for the breading to adhere properly.
- Cayenne Pepper (optional) – Adds a touch of heat for those who love a little spice.
For Frying (If Applicable)
- Vegetable Oil / Canola Oil – Ideal for deep-frying, giving a light and crisp finish.
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a large bowl, add the chicken tenders and pour in the buttermilk.
- Season with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Mix well, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes (or overnight for maximum tenderness).
Step 2: Prepare the Breading Station
- In a shallow dish, mix flour with a pinch of salt, black pepper, and cayenne pepper.
- In another bowl, whisk the eggs until smooth.
- In a third dish, combine panko breadcrumbs with a bit of paprika and salt for extra seasoning.
Step 3: Coat the Chicken
- Remove the chicken from the buttermilk, letting excess liquid drip off.
- Dredge each piece in the flour mixture, ensuring it’s fully coated.
- Dip into the beaten eggs, making sure all sides are covered.
- Roll in the panko breadcrumbs, pressing lightly to create a thick, even coating.
Step 4: Cook the Chicken
Deep Frying Method
- Heat oil in a deep pan to 350°F (175°C).
- Carefully drop the breaded chicken tenders into the hot oil, frying in batches.
- Cook for 4-5 minutes or until golden brown and crispy.
- Transfer to a wire rack or paper towel to drain excess oil.
Baking Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange tenders in a single layer and spray lightly with cooking oil.
- Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Air Frying Method
- Preheat the air fryer to 375°F (190°C).
- Place tenders in a single layer and air fry for 10-12 minutes, flipping halfway.
- Check for crispiness and cook an additional 1-2 minutes if needed.
Pro Tips for the Crispiest Chicken Tenders
- Marinate for longer – The longer you soak the chicken in buttermilk, the more tender and flavorful it will be.
- Double coat for extra crunch – After the first breading, dip back into the egg and coat with breadcrumbs again for a thicker crust.
- Rest before frying – Let the breaded tenders sit for 5-10 minutes before cooking to help the coating stick better.
- Use a thermometer – Ensure oil temperature stays at 350°F (175°C) for even frying.
- Avoid overcrowding – Cook in batches to maintain crispiness and prevent soggy tenders.
How to Store and Reheat Chicken Tenders
Storing Leftovers
- Refrigeration – Place cooled chicken tenders in an airtight container and store in the fridge for up to 3 days.
- Freezing – Lay tenders on a baking sheet and freeze for 1 hour, then transfer to a freezer bag for up to 2 months.
Reheating Methods
- Oven – Preheat to 375°F (190°C) and bake for 10-12 minutes until hot and crispy.
- Air Fryer – Reheat at 350°F (175°C) for 5 minutes, shaking halfway through.
- Skillet – Warm on low heat with a touch of oil, flipping to restore crispiness.
- Avoid Microwaving – This can make the tenders soggy instead of crispy.
Final Thoughts
Homemade chicken tenders are a game-changer—crispy, flavorful, and far better than store-bought versions.
Whether you’re serving them as a snack, lunch, or dinner, they’re always a hit with kids and adults alike.
Plus, with different cooking methods like frying, baking, or air-frying, you can easily customize them to suit your preference.
Serve them up with your favorite dipping sauce and enjoy a restaurant-quality meal at home.
Once you try this recipe, you’ll never go back to frozen tenders again!
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will be juicier and more flavorful, but they may take slightly longer to cook due to their higher fat content.
2. How can I make gluten-free chicken tenders?
Substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs or crushed cornflakes for a crispy texture.
3. What oil is best for frying chicken tenders?
Use oils with a high smoke point like vegetable oil, canola oil, or peanut oil to get the best crisp without burning.
4. How do I prevent the breading from falling off?
Make sure to pat the chicken dry before marinating, and let the breaded tenders rest for a few minutes before frying or baking.
5. Can I make these tenders ahead of time?
Yes! You can bread the tenders ahead and store them in the fridge for a few hours before cooking, or freeze them raw and fry/bake when ready.
Chicken Tenders
Equipment
- 1 Large Mixing Bowl (for marination)
- 3 Shallow Bowls (for flour, egg wash, and breadcrumbs)
- 1 Whisk (for beating eggs)
- 1 Deep Frying Pan / Dutch Oven / Air Fryer / Baking Sheet
- 1 Cooking Thermometer (for checking oil temperature)
- 1 Pair of Tongs (for flipping and handling tenders)
- 1 Wire Rack or Paper Towels (for draining excess oil)
Ingredients
For the Chicken
- 1 lb 450g Chicken Breast (cut into strips)
- 1 cup Buttermilk
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
For the Breading
- 1 cup All-Purpose Flour
- 2 Large Eggs beaten
- 1½ cups Panko Breadcrumbs
- ½ tsp Cayenne Pepper optional, for spice
- For Frying if applicable
- 2 cups Vegetable Oil or as needed for deep frying
Instructions
Step 1: Marinate the Chicken
- In a large mixing bowl, add chicken tenders and pour in buttermilk.
- Season with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Mix well, cover, and refrigerate for at least 30 minutes (or overnight for best results).
Step 2: Set Up the Breading Station
- In a shallow bowl, mix flour, salt, black pepper, and cayenne pepper.
- In a second bowl, whisk the eggs until smooth.
- In a third bowl, add panko breadcrumbs.
Step 3: Coat the Chicken
- Remove chicken from buttermilk, letting excess liquid drip off.
- Dredge each piece in the flour mixture, coating evenly.
- Dip into the beaten eggs, ensuring full coverage.
- Roll in panko breadcrumbs, pressing to adhere well.
Step 4: Cook the Chicken
Deep Frying Method
- Heat oil to 350°F (175°C) in a deep pan.
- Fry tenders in batches for 4-5 minutes, until golden brown and crispy.
- Transfer to a wire rack or paper towel to drain excess oil.
Baking Method
- Preheat oven to 400°F (200°C).
- Place breaded tenders on a lined baking sheet and spray lightly with oil.
- Bake for 20-25 minutes, flipping halfway through.
Air Frying Method
- Preheat air fryer to 375°F (190°C).
- Arrange tenders in a single layer and air fry for 10-12 minutes, flipping halfway.
Notes
- For extra crunch, double coat the tenders by repeating the egg and breadcrumb steps.
- For a spicy kick, add ½ teaspoon of cayenne pepper to the flour mix.
- Make it healthier by baking or air frying instead of deep frying.
- Pair with sauces like ranch, honey mustard, or spicy sriracha mayo for added flavor.
- Leftover tenders can be stored in an airtight container in the fridge for up to 3 days.
