🍗 Crispy Chicken Tenders
Serves: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~30–35 minutes
📝 Ingredients
-
1½ lbs chicken tenders (or boneless skinless chicken breasts cut into strips)
-
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
-
1½ cups all-purpose flour
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp paprika
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp baking powder
-
Optional: a pinch of cayenne pepper for heat
-
Oil for frying (or spray if baking/air-frying)
🔪 Instructions
1. Marinate (Optional but Recommended):
-
Soak chicken tenders in buttermilk for at least 30 minutes (or up to overnight) for extra tenderness and flavor.
2. Prepare Breading:
-
In a shallow dish, mix flour, salt, pepper, paprika, garlic powder, onion powder, baking powder, and cayenne if using.
3. Bread the Chicken:
-
Remove chicken from buttermilk (let excess drip off) and dredge in the flour mixture.
-
Press well so the breading sticks. For extra crunch, double-dip: dunk back in buttermilk and re-coat with flour.
🍳 Cooking Options
✅ Frying (Crispiest):
-
Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
-
Fry tenders in batches for 3–4 minutes per side or until golden brown and cooked through (165°F internal temp).
-
Drain on paper towels.
✅ Baking (Healthier):
-
Preheat oven to 425°F (220°C).
-
Place tenders on a wire rack over a baking sheet. Spray with oil.
-
Bake for 18–20 minutes, flipping halfway through.
✅ Air Frying:
-
Preheat air fryer to 400°F (200°C).
-
Spray tenders with oil and cook in batches for 10–12 minutes, flipping once.
🍽 Serving Ideas
-
Serve with:
-
Ranch, honey mustard, BBQ sauce, buffalo sauce, or sriracha mayo
-
-
Pair with:
-
Fries, coleslaw, mac and cheese, or a side salad
-
💡 Tips
-
Want even juicier tenders? Add a bit of hot sauce to your marinade.
-
For gluten-free: Use a 1:1 gluten-free flour blend.
-
For spicy tenders: Add cayenne to both the flour and marinade.
Would you like a baked Parmesan version, spicy Nashville-style tenders, or a copycat fast-food style next?