Juicy Crispy Chicken Tenders (Printable)
Juicy, crispy-coated chicken strips perfect for dipping. 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 Make It:
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. Mix well to distribute seasonings 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 coating adheres properly to all surfaces.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot. Heat over medium-high heat until temperature reaches 350°F, monitoring with a thermometer for accuracy.
05 - Place chicken tenders in hot oil, working in batches to avoid overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through. Maintain oil temperature between batches.
06 - Transfer cooked tenders to a plate lined with paper towels to absorb excess oil. Serve immediately while hot, accompanied by your preferred dipping sauce.
# Expert Tips:
01 -
- The buttermilk marinade works magic, making the chicken incredibly tender while keeping it juicy even after frying
- The breadcrumb and flour coating creates that perfect crunch that shatters beautifully when you bite in
- These come together faster than delivery, and the satisfaction of making them yourself is unbeatable
02 -
- Crowding the pan drops the oil temperature dramatically, leading to soggy, greasy chicken instead of crispy
- Letting the coated chicken rest for 5 minutes before frying helps the breading set and stay attached
- Using a thermometer takes the guesswork out of oil temperature and prevents undercooked or burnt chicken
03 -
- Pat the marinated chicken dry with paper towels before coating for better adhesion
- Rest the coated chicken on a wire rack for 10 minutes before frying to prevent the coating from falling off