Chicken Tenders
These crispy and juicy chicken tenders are the ultimate homemade comfort food! Marinated in buttermilk for tenderness, coated with a well-seasoned breadcrumb mixture, and cooked to golden perfection, they’re irresistibly crunchy on the outside and tender on the inside. Perfect as a main dish, snack, or appetizer, these tenders can be fried, baked, or air-fried for a healthier twist. Serve them with your favorite dipping sauce and enjoy a restaurant-quality meal at home!
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.