Description
Crispy, golden chicken tenders marinated in tangy buttermilk and coated with seasoned flour for a satisfying crunch.
Ingredients
- 1.5 lb (700 g) chicken tenders or chicken breasts cut into strips
- 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar, rested 5 min)
- 1 large egg (optional; adds adhesion)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crisp)
- 1 cup panko breadcrumbs (optional for crunch)
- 1 1/2 tsp kosher salt (divided)
- 1 tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- Oil for frying (vegetable, canola, or peanut), enough for 1/3–1/2″ depth
- Lemon wedges and dipping sauces (ranch, honey mustard, or BBQ)
Instructions
- Marinate the chicken: In a bowl, whisk buttermilk with 1/2 tsp salt and a splash of hot sauce if using. Add tenders, cover, and refrigerate 30 minutes to overnight.
- Prep dredge station: In one shallow bowl whisk egg with a tablespoon of buttermilk (optional). In a second bowl mix flour, cornstarch, remaining salt, pepper, paprika, garlic and onion powders, and cayenne.
- (Optional) Mix equal parts panko and the seasoned flour in a third bowl for extra crunch.
- Dredge: Remove tenders from buttermilk, let excess drip off. For a thicker crust, dip into egg wash, then press into seasoned flour (or panko mixture). Shake off excess.
- Fry method: Heat 1/3–1/2″ oil in a heavy skillet to 350°F (175°C). Fry in batches for 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on a wire rack.
- Oven-bake method: Preheat oven to 425°F (220°C). Place tenders on a rimmed baking sheet lined with a wire rack; lightly spray with oil. Bake for 12–16 minutes, flipping halfway through, until golden and 165°F internal.
- Rest and serve: Let tenders rest for 3–5 minutes on a rack. Serve with lemon wedges and your favorite sauces.
Notes
For extra crunch, double-dredge in flour and panko.