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- 1 pound boneless chicken breast - 1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon lemon juice) - 1 cup all-purpose flour - 1 cup panko breadcrumbs - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon cayenne pepper (optional for a spicy kick) - Cooking oil (vegetable or canola, for frying) To make crispy homemade chicken tenders, you need solid ingredients. Start with boneless chicken breast. Cut it into strips so they cook evenly. Then, use buttermilk to marinate the chicken. It adds flavor and keeps the meat tender. If you don't have buttermilk, mix regular milk with lemon juice. Next, gather your coating items. You will need all-purpose flour and panko breadcrumbs. Panko gives a nice crunch. For flavor, add garlic powder, onion powder, smoked paprika, salt, and pepper to the flour. This mix makes the chicken pop with taste. If you like spice, add cayenne pepper. Finally, have some cooking oil ready for frying. Use vegetable or canola oil. This oil helps achieve that golden brown color. With these ingredients, you are set for a tasty meal. {{ingredient_image_2}} First, grab a medium bowl. Place your chicken strips inside. Pour the buttermilk over the chicken. Make sure all the pieces are covered. This step helps the chicken stay tender. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. For the best flavor, marinate overnight. Now, let’s set up your coating station. You will need three shallow dishes. In the first dish, mix flour with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to combine. The second dish will hold plain panko breadcrumbs. Leave the third dish empty for the coated chicken. This setup makes coating easy and organized. After marinating, take the chicken from the fridge. Let the excess buttermilk drip off. First, dip each chicken strip in the flour mixture. Make sure it’s fully coated. Next, dip it back into the buttermilk. Then press it into the panko breadcrumbs. Ensure the chicken is evenly coated. Place the coated strips on a wire rack. Let them rest for a few minutes. This helps the breading stick better. Grab a large skillet for frying. Pour in enough oil to cover about 1/2 inch deep. Heat the oil over medium heat. The oil is ready when it reaches 350°F (175°C). Carefully add the chicken tenders in batches. Do not overcrowd the pan; this ensures even cooking. Fry for about 4-5 minutes on each side. The chicken should turn golden brown. Check that it reaches an internal temperature of 165°F (75°C). Once cooked, use tongs to remove the chicken tenders from the oil. Place them on a plate lined with paper towels. This helps absorb any extra oil. For a fun presentation, arrange the chicken on a rustic platter. Garnish with fresh parsley or a sprinkle of paprika. Serve with a variety of dipping sauces for extra flavor. To get that perfect crunch, use panko breadcrumbs. They are lighter and crispier than regular ones. Marinate your chicken in buttermilk. This makes it tender and helps the coating stick. When you coat the chicken, use three steps: flour, buttermilk, and then panko. Let the coated chicken rest on a rack before frying. This helps the coating set and prevents it from falling off. One mistake is overcrowding the pan. Fry in small batches to keep the oil hot. If the temperature drops, your chicken will be soggy. Another mistake is not letting the chicken marinate long enough. For the best flavor, marinate overnight if you can. Also, don’t skip the resting step after coating. This helps keep the breading intact. Serve your chicken tenders with fun dips. Creamy ranch is a classic choice. Honey mustard adds a sweet twist. Smoky barbecue sauce brings great flavor too. For sides, try crispy fries or a fresh salad. You can even add some coleslaw for a nice crunch. Serve everything on a wooden platter for a rustic look. Pro Tips Marinate for Flavor: For the juiciest tenders, marinate the chicken overnight in buttermilk to enhance tenderness and flavor. Use Panko Breadcrumbs: Opt for panko breadcrumbs instead of regular breadcrumbs for a superior, extra crispy texture. Check Oil Temperature: Use a kitchen thermometer to ensure your oil is at 350°F (175°C) for perfect frying; too hot will burn the coating, too cool will make it soggy. Rest Before Serving: Allow the fried chicken tenders to rest on paper towels for a few minutes to drain excess oil and maintain crispiness. {{image_4}} To make spicy chicken tenders, add heat to your seasoning mix. Use cayenne pepper to give a nice kick. A little goes a long way, so start with 1/2 teaspoon. Mix it well with garlic powder, onion powder, and smoked paprika. This blend will ensure your tenders have a bold flavor. You can also add hot sauce to the buttermilk for extra spice. Marinate the chicken in this mix to soak up that fiery goodness. Baking chicken tenders is a great way to keep them healthier. Preheat your oven to 425°F (220°C). After coating your chicken, place it on a baking sheet lined with parchment paper. Spray a light coat of cooking oil over the tenders. Bake for about 20 minutes, flipping halfway through. This will give you a crispy outside without frying. Check that the internal temperature reaches 165°F (75°C) for safety. For gluten-free chicken tenders, swap the all-purpose flour for a gluten-free blend. Almond flour or rice flour works well too. Use gluten-free panko breadcrumbs to keep the same crispy texture. Check labels to ensure all ingredients are gluten-free. This way, everyone can enjoy your tasty tenders without worry. To store leftover chicken tenders, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them fresh, wrap them tightly in plastic wrap before putting them in the container. This helps prevent them from drying out. To freeze chicken tenders, follow these steps: - Make sure they are completely cool. - Place them in a single layer on a baking sheet. - Freeze for about two hours. - Once frozen, transfer them to a freezer bag. - Squeeze out all the air and seal it. This method helps keep them from sticking together. You can freeze them for up to three months. To reheat chicken tenders while keeping them crispy, use the oven. Preheat it to 400°F (200°C). Place the chicken tenders on a baking sheet lined with parchment paper. Bake for about 10-15 minutes. Flip them halfway through to ensure even heating. Avoid the microwave, as it makes them soggy. Enjoy your tenders just as crispy as the first time! You should marinate chicken tenders for at least 30 minutes. For the best flavor, marinate overnight. This allows the buttermilk to tenderize the chicken and add deep flavor. The longer you marinate, the more juicy and tasty the chicken becomes. Yes, chicken tenders can be air-fried. Preheat your air fryer to 400°F (200°C). Spray the basket with cooking oil to prevent sticking. Arrange the chicken tenders in a single layer. Cook for about 10-12 minutes, flipping halfway through. Check the internal temperature; it should reach 165°F (75°C). You can serve chicken tenders with many tasty sides. Here are some ideas: - French fries or sweet potato fries - Coleslaw for a crunchy side - Fresh veggies with ranch dip - Macaroni and cheese for comfort - A simple green salad for freshness These sides pair well and make your meal fun and enjoyable! In this post, we covered the key ingredients for tasty chicken tenders and how to prepare them. I shared marinating, coating, and frying steps to ensure great results. You learned tips and tricks to achieve that crispy texture and avoid common mistakes. I also included variations for spicy, baked, and gluten-free options. Enjoy your delicious chicken tenders! With a bit of effort, you can impress anyone with this dish. Whether you fry or bake, the flavor will shine. Take these tips and make your next meal special.

Crispy Homemade Chicken Tenders

Delicious and crispy chicken tenders, perfect for dipping.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless chicken breast, cut into uniform strips
  • 1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon lemon juice)
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon cayenne pepper (optional for a spicy kick)
  • as needed oil cooking oil (vegetable or canola, for frying)

Instructions
 

  • In a medium-sized bowl, add the chicken strips and pour the buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or for optimal flavor, marinate overnight.
  • Prepare three shallow dishes for the coating process. In the first dish, combine the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix well. The second dish should contain the panko breadcrumbs, kept plain. The third dish will remain empty for holding the coated chicken.
  • Once marinated, remove the chicken strips from the buttermilk, allowing the excess to drip off. Dredge each chicken strip in the flour mixture, ensuring it is fully coated. Then, dip the strip back into the buttermilk briefly before pressing it into the panko breadcrumbs. Set the coated chicken on a wire rack to rest.
  • In a large skillet, heat about 1/2 inch of oil over medium heat. The oil is ready when it reaches around 350°F (175°C). Carefully add the breaded chicken tenders in batches, avoiding overcrowding. Cook for approximately 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
  • Using tongs, carefully remove the chicken tenders from the oil and place them on a plate lined with paper towels to absorb any excess oil.
  • Serve the chicken tenders hot with an array of delightful dipping sauces, such as creamy ranch, zesty honey mustard, or smoky barbecue sauce.

Notes

For extra flavor, marinate overnight.
Keyword chicken, crispy, fried, tenders