Juicy Crispy Chicken Tenders (Print version)
Golden, juicy chicken strips with crispy coating 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 - 1/2 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
→ Breading
07 - 1 cup all-purpose flour
08 - 1/2 cup breadcrumbs (panko or regular)
09 - 1 tsp paprika
10 - 1/2 tsp salt
11 - 1/2 tsp ground black pepper
→ For Frying
12 - 2 cups vegetable oil (for frying)
# Method:
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 development.
02 - Combine flour, breadcrumbs, paprika, salt, and black pepper in a shallow dish. Mix evenly to distribute spices 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 the coating adheres properly to the meat.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot. Heat over medium-high heat until the temperature reaches 350°F. Use a kitchen thermometer to verify proper oil temperature.
05 - Fry chicken tenders in batches, cooking for 3-4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
06 - Transfer cooked tenders to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by your preferred dipping sauce.
# Expert advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that perfect crunchy exterior everyone fights over
- You can double the recipe easily and freeze the raw breaded tenders for busy weeknight emergencies
02 -
- Crowding the pan drops the oil temperature and results in soggy, greasy chicken, so fry in smaller batches for better results
- Letting the marinated chicken drip for a moment before breading prevents clumps of wet flour from falling off in the hot oil
03 -
- Letting the breaded chicken rest on a wire rack for 10 minutes before frying helps the coating adhere better
- Invest in a kitchen thermometer because guessing oil temperature is how good chicken goes bad