Description
Crispy, golden chicken tenders that are juicy inside and perfect for weeknight dinners, game-day spreads, or lunchboxes.
Ingredients
- 1.5 lb chicken tenders or chicken breasts cut 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 (smoked or sweet)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- Oil for frying (vegetable, canola, or peanut oil)
- Lemon wedges and dipping sauces (ranch, honey mustard, BBQ)
Instructions
- Whisk buttermilk with 1/2 tsp salt and an optional splash of hot sauce. Submerge chicken tenders and refrigerate for at least 30 minutes or up to overnight.
- Set up three stations: bowl 1 – whisk egg with a tablespoon of buttermilk; bowl 2 – combine flour, cornstarch, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne; bowl 3 (optional) – mix equal parts panko and seasoned flour.
- Remove chicken from buttermilk, dip into egg wash, then press firmly into seasoned flour or panko mix.
- Fry in 1/2–1 inch oil at 350°F (175°C) for 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a wire rack.
- For oven-baking, preheat to 425°F (220°C) and bake for 12–16 minutes, flipping halfway through.
- Rest for 3–5 minutes, then serve with lemon wedges and your favorite dips.
Notes
For gluten-free, swap flour with a 1:1 GF flour and use GF panko. Make sure not to skip the cornstarch for crispness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: American