Description
Golden, tangy buttermilk chicken tenders that are juicy inside and crisp outside, perfect for families and gatherings.
Ingredients
- 1.5 lb chicken tenders or boneless chicken breasts, sliced into strips
- 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
- 1 large egg (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs (optional)
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- Oil for frying
- Lemon wedges and dipping sauces: ranch, honey mustard, BBQ
Instructions
- Marinate: Combine the buttermilk and 1/2 tsp kosher salt in a bowl. Add the chicken strips, coat well, and refrigerate for at least 30 minutes or up to overnight.
- Prep the dredging station: In one bowl, beat the egg with 1 tbsp buttermilk. In another bowl, whisk together flour, cornstarch, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne. Spread panko on a plate if using.
- Dredge: Remove chicken from buttermilk. Dip each piece in egg wash, then press into seasoned flour mixture (and panko if using). Shake off excess.
- Fry: Heat oil in a skillet to 350°F (175°C). Fry tenders in batches until golden and internal temp reaches 165°F (74°C), about 3–4 minutes per side.
- Bake (option): Preheat oven to 425°F (220°C). Place coated tenders on a wire rack, spray with oil, and bake 12–16 minutes until golden and 165°F (74°C).
- Rest: Let tenders rest 3–5 minutes before serving with lemon wedges and dipping sauces.
Notes
For gluten-free tenders, use a gluten-free flour blend and gluten-free panko. For a lighter option, try baking or air frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: American