Juicy Crispy Chicken Tenders (Printable)
Golden, juicy strips with crispy coating. Perfect for dipping and family dinners.
# Ingredient List:
→ Chicken
01 - 1.3 lbs chicken breast tenders or boneless, skinless chicken breasts, cut into strips
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
→ Breading
07 - 1 cup all-purpose flour
08 - 1/2 cup breadcrumbs (panko or regular)
09 - 1 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ For Frying
12 - 2 cups vegetable oil (for frying)
# Directions:
01 - Whisk buttermilk, salt, black pepper, garlic powder, and paprika in a large bowl. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours.
02 - Combine flour, breadcrumbs, paprika, salt, and black pepper in a shallow dish until evenly blended.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each strip into flour-breadcrumb mixture, ensuring complete coverage on all sides.
04 - Pour vegetable oil into deep skillet or heavy-bottomed pot. Heat over medium-high heat until temperature reaches 350°F.
05 - Fry chicken in batches without overcrowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
06 - Transfer cooked tenders to paper towel-lined plate to absorb excess oil. Serve immediately with dipping sauces of choice.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender, like a restaurant-quality version you can make at home
- They come out crispy on the outside and juicy inside every single time, never dry or overcooked
02 -
- Overcrowding the pan drops the oil temperature dramatically, leading to soggy, greasy chicken, so resist the urge to fry everything at once
- Letting the chicken rest on paper towels for just a minute keeps the exterior crisp while allowing the juices to redistribute
03 -
- Pat the chicken strips dry before adding them to the buttermilk mixture, excess water prevents the marinade from clinging properly
- Set up your breading station with one hand for wet ingredients and one for dry to keep your fingers from getting coated in gummy batter