Crispy Golden Chicken Tenders (Printable)

Golden, crispy breaded chicken strips with a tender buttermilk-marinated interior, perfect for dipping in your favorite sauces.

# What You Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# Directions:

01 - Whisk together buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Add chicken strips, ensuring they are fully coated. Marinate for at least 30 minutes, or refrigerate up to 2 hours for enhanced tenderness.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and smoked paprika; second with beaten eggs; third with panko breadcrumbs. Ensure each station is ready for efficient dipping process.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each strip in flour mixture, shaking off excess. Dip into egg wash, then press into panko breadcrumbs to coat evenly. Transfer to a clean plate.
04 - Pour vegetable oil into a deep skillet to a depth of 2 inches. Heat to 350°F, maintaining temperature throughout frying process. Use a kitchen thermometer to verify oil temperature.
05 - Working in batches to avoid overcrowding, fry chicken strips for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack or paper towels to drain excess oil.
06 - Arrange crispy chicken tenders on a serving platter. Serve immediately while hot alongside barbecue sauce and honey-mustard sauce for dipping.

# Expert Advice:

01 -
  • The triple coating technique creates that satisfying crunch that shatters when you bite through to the juicy meat inside
  • Buttermilk works its tenderizing magic while you prep everything else, making weeknight dinners feel special without the fuss
02 -
  • Crowding the pan drops the oil temperature and makes chicken soggy—work in small batches for consistently crispy results
  • Letting the chicken rest on a wire rack instead of paper towels prevents steam from making the coating limp underneath
03 -
  • Use one hand for dry ingredients and the other for wet to keep your fingers from becoming a breading mess
  • Pat the chicken strips dry with paper towels before marinating if they're very wet, which helps the coating adhere better
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