crispy fried chicken tenders

Crispy Fried Chicken Tenders

Servings: 4

Prep Time: 20 minutes

Marinating Time: 30 minutes to 2 hours (recommended)

Cook Time: 10–12 minutes

Total Time: Up to 2.5 hours (including marinating)

Ingredients

For the Chicken Marinade:

• 500–600 g (1.25 lbs) chicken tenders or boneless, skinless chicken breasts cut into strips

• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 10 min)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika (optional, for color)

For the Breading:

• 1 1/2 cups all-purpose flour

• 1/2 cup cornstarch (for extra crispness)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional, for heat)

For Frying:

• Vegetable, canola, or peanut oil (enough for deep or shallow frying)

Instructions

1. Marinate the Chicken:

1. In a bowl, whisk together the buttermilk, salt, pepper, garlic powder, and paprika.

2. Add the chicken tenders, turning to coat fully.

3. Cover and refrigerate for at least 30 minutes (up to 2 hours for best flavor and tenderness).

2. Prepare the Breading:

1. In a large shallow dish, combine the flour, cornstarch, and all seasoning spices.

2. Mix well to evenly distribute the seasoning.

3. Bread the Chicken:

1. Remove chicken from the marinade, allowing excess to drip off.

2. Dredge each piece in the flour mixture, pressing firmly to adhere a thick coating.

3. For extra crunch, dip breaded chicken briefly back into the buttermilk, then re-dredge in the flour mixture (double coating).

4. Place breaded chicken on a tray and let it rest for 10–15 minutes to help the coating set.

4. Fry the Chicken:

1. Heat oil in a deep skillet or fryer to 175°C (350°F).

2. Fry the chicken tenders in batches, 3–4 minutes per side, or until golden brown and the internal temperature reaches 74°C (165°F).

3. Do not overcrowd the pan to avoid dropping the oil temperature.

4. Drain on a wire rack or paper towels.

5. Serve:

Serve hot with your favorite dipping sauces, such as:

• Honey mustard

• Ranch dressing

• Barbecue sauce

• Spicy mayo

Storage & Reheating:

• Store leftovers in the refrigerator for up to 3 days.

• Reheat in a 180°C (350°F) oven or air fryer for 8–10 minutes to restore crispness.

Optional Additions:

• Add grated Parmesan cheese to the flour for extra flavor.

• Use seasoned breadcrumbs or crushed cornflakes in place of part of the flour for added crunch.

Let me know if you’d like an oven-baked or air-fried version, or a gluten-free adaptation of this recipe.