Crispy Golden Chicken Tenders

The smell of frying chicken always takes me back to my college apartment, where roommates would gather around the stove like moths to a flame whenever I pulled out the cast iron skillet. We'd crowd onto that secondhand couch, dipping fingers into sauces, fighting over the last crispy strip while some movie played in the background. There's something universally comforting about breaded chicken—golden, crunchy, and impossible to eat just one of.

Last summer, my niece came to stay for a week and announced she'd decided chicken tenders were her absolute favorite food. We made three batches in five days, experimenting with different spices and dipping sauces until she declared this version the winner. Now whenever I visit, she heads straight for the kitchen, dragging a step stool to the counter.

Ingredients

• Chicken breast fillets: Cut into uniform strips so they cook evenly—about 500g feeds four hungry people comfortably
• Buttermilk: The acid breaks down proteins for tender meat, and it helps the coating stick like magic
• Seasonings: Garlic powder and paprika in the marinade give depth without overwhelming the natural flavor
• Flour: The first layer creates a dry base that grabs onto the egg wash
• Eggs: Beat them until loose—they're the glue that holds everything together
• Panko breadcrumbs: Their larger, airy structure creates that restaurant-style crunch regular crumbs can't match
• Vegetable oil: Neutral flavor lets the chicken shine, and it handles the high heat needed for proper frying

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika until smooth, then add your chicken strips and let them soak up flavor for at least 30 minutes.

Set up your breading station:

Mix flour with salt, pepper, and smoked paprika in one shallow bowl, beat eggs in another, and pour panko into a third—assembly line style makes the process so much smoother.

Coat each strip:

Lift chicken from the marinade, let excess drip off, then press it firmly into flour, dip it in egg until coated, and finally roll it in panko until thoroughly covered.

Heat the oil:

Pour oil into a deep skillet until it reaches about 5 centimeters up the sides, then bring it to 175°C—if you don't have a thermometer, drop in a loose crumb and watch for it to sizzle immediately.

Fry in batches:

Carefully lower strips into the hot oil and cook for 3–4 minutes per side until they're deep golden brown and sound hollow when tapped.

Drain and serve:

Transfer finished tenders to a wire rack or paper towels to catch excess oil, then serve immediately with bowls of barbecue sauce and honey mustard on the side.

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These tenders have become my go-to for casual dinners with friends, served alongside a big salad and cold drinks. There's always that moment of silence when everyone takes their first bite, followed by murmurs of approval and sauce comparisons.

Making Them Ahead

You can bread the chicken strips up to 4 hours before frying and store them layered between parchment paper in the refrigerator. The coating actually firms up a bit, which can make for even better crunch after frying.

Baking Instead of Frying

When I want to avoid the mess of hot oil, I spread the breaded strips on a baking sheet and spray them generously with cooking oil spray. Twenty minutes at 220°C, flipping halfway through, gives you crispy results without the splatter.

Customizing Your Coating

Sometimes I add a pinch of cayenne to the flour mix for subtle heat, or stir grated Parmesan into the panko for extra umami. The basic method stays the same, but small tweaks keep it interesting.

• Mix dried herbs like oregano or thyme into the flour for an Italian-inspired version
• Replace half the panko with crushed cornflakes for a different crunch texture
• Let chicken marinate overnight in the buttermilk mixture for maximum tenderness

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Whether it's a Tuesday dinner or weekend gathering, these chicken tenders have a way of making simple moments feel like celebrations. Grab your favorite dipping sauce and enjoy.

Frequently Asked Questions

→ How do I get the crispiest coating on chicken tenders?

The key is the three-step breading process: flour, egg, then panko breadcrumbs. Panko creates a lighter, crunchier texture than regular breadcrumbs. Letting the marinated chicken drain well before coating prevents soggy breading, and frying at 175°C (350°F) ensures golden crispiness without burning.

→ Can I make chicken tenders ahead of time?

You can bread the tenders up to 4 hours ahead and refrigerate them on a parchment-lined baking sheet. Fry them just before serving for best results. Already cooked tenders can be refrigerated for 3-4 days and reheated in a 200°C (400°F) oven for 10 minutes to restore crispiness.

→ What's the purpose of buttermilk in the marinade?

Buttermilk contains lactic acid which tenderizes the chicken proteins, making the meat exceptionally juicy. The acidity also helps the breading adhere better. If you don't have buttermilk, regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup makes a great substitute.

→ Can I bake these instead of frying?

Absolutely. Place the breaded strips on a baking sheet lined with parchment paper, lightly spray with cooking oil, and bake at 220°C (425°F) for 18-20 minutes. Flip halfway through cooking for even browning. They won't be quite as crispy as fried, but still delicious.

→ What dipping sauces work best with chicken tenders?

Classic options include barbecue sauce and honey-mustard as suggested. Ranch dressing, blue cheese dip, sweet chili sauce, or buffalo sauce are also excellent. For a homemade honey-mustard, mix equal parts honey and Dijon mustard with a splash of mayonnaise.

→ How can I tell when the chicken is fully cooked?

The tenders should be golden brown on the outside and the internal temperature should reach 74°C (165°F) when measured with a meat thermometer. If you don't have a thermometer, cut into the thickest piece to ensure the meat is opaque throughout and no pink remains.