Pin It Last Friday my youngest asked for chicken tenders after school, and honestly I was too tired to argue. Five minutes into prep the whole kitchen smelled like garlic and paprika, and suddenly I remembered being twelve and my dad making these on a rainy Sunday afternoon. The kids were hovering around the stove before I even finished frying the first batch.
My brother came over unexpectedly last month and walked right into the middle of breading operations. He stood there eating them straight from the cooling rack, burning his fingers and refusing to wait for a plate. Now he texts me every Thursday asking what I am cooking.
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Ingredients
- Chicken breast fillets: Cut into uniform strips so they cook evenly, about the size of your index finger
- Buttermilk: The acidity breaks down protein fibers for that fork tender texture
- Panko breadcrumbs: Lighter and crunchier than regular breadcrumbs, they create that restaurant style crust
- Vegetable oil: Needs to be deep enough to float the chicken for even browning
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Instructions
- Marinate the chicken:
- Whisk buttermilk with salt, pepper, garlic powder and paprika until combined. Submerge chicken strips completely and refrigerate for at least thirty minutes, though two hours makes them even more tender.
- Set up your breading station:
- Mix flour with salt, pepper and smoked paprika in one shallow bowl. Beat eggs in a second bowl. Pour panko into a third bowl. Keep this assembly line going left to right to avoid cross contamination.
- Coat each strip:
- Remove chicken from marinade and let excess drip off. Dredge in flour mixture, dip in egg wash, then press firmly into panko until fully coated. Place on a clean plate while heating the oil.
- Fry until golden:
- Heat oil until it reaches 175 degrees Celsius. Fry chicken in batches for three to four minutes per side, flipping once when deep golden brown. Drain on a wire rack instead of paper towels for maximum crispiness.
Pin It Last summer I made these for a backyard get together and ended up frying three batches because nobody could stop eating them long enough to touch the burgers I had also prepared. The conversation just paused everyone focused on that crunch.
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Making Them Oven Friendly
Sometimes I skip the frying entirely and bake them at 220 degrees Celsius for about twenty minutes, flipping halfway through. They do not get quite as crunchy but still satisfy that craving on busy weeknights.
Customizing Your Seasonings
The recipe works beautifully with different spice blends depending on your mood. Sometimes I add cayenne for heat or Italian herbs when we want something closer to chicken parmesan vibes.
Serving Ideas That Work
These tenders disappear fastest with simple sides and plenty of dipping options.
- Creamy coleslaw balances the crispy chicken perfectly
- Roasted sweet potato fries feel like a complete dinner
- Extra sauce on the table is non negotiable
Pin It Nothing beats watching someone bite into a perfectly fried tender and get that surprised look that says this is way better than expected.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken strips for at least 30 minutes, but up to 2 hours in the refrigerator for maximum tenderness and flavor absorption.
- → Can I bake these instead of frying?
Yes, place breaded strips on a baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway through cooking.
- → What dipping sauces work best?
Barbecue sauce and honey-mustard are classic choices, but ranch, blue cheese, or sweet chili sauce also pair wonderfully with the crispy coating.
- → How do I know when the chicken is done?
The tenders are ready when golden brown on both sides and the internal temperature reaches 74°C (165°F). They should feel firm and sound hollow when tapped.
- → Can I freeze uncooked breaded tenders?
Freeze breaded but uncooked tenders in a single layer, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to cooking time.
- → What's the secret to extra-crispy coating?
Pat chicken dry before marinating, let excess marinade drip off before breading, and place fried tenders on a wire rack instead of paper towels to maintain crunchiness.
