Homemade chicken tenders are a classic comfort food that everyone loves. With a perfectly crispy coating and juicy, flavorful chicken inside, these tenders are perfect for game nights, family dinners, or even meal prep. Skip the fast food and make these simple yet irresistible chicken tenders in your own kitchen – they’re sure to be a hit with kids and adults alike!
Ingredients
- Chicken:
- 1.5 pounds chicken tenders or boneless, skinless chicken breasts cut into strips
- Buttermilk Marinade:
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Coating:
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking:
- Vegetable oil (for frying)
Equipment
- Large mixing bowl
- Shallow dish or plate
- Tongs
- Deep frying pan or heavy skillet
- Paper towels
- Wire rack
Instructions
- Marinate the Chicken:
- In a large mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken tenders, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
- Prepare the Coating:
- In a shallow dish or plate, mix flour, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
- Coat the Chicken:
- Remove chicken tenders from the marinade, letting excess buttermilk drip off. Dredge each piece in the coating mixture, pressing firmly to ensure an even layer. Set aside on a plate.
- Heat the Oil:
- In a deep frying pan or heavy skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the Tenders:
- Carefully place chicken tenders into the hot oil in batches, avoiding overcrowding. Fry for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and place on a wire rack set over paper towels to drain excess oil.
- Serve:
- Serve warm with your favorite dipping sauces such as honey mustard, ranch, or BBQ sauce.
Tips
- Baking Option: For a healthier version, bake chicken tenders at 400°F (200°C) on a parchment-lined baking sheet for 20–25 minutes, flipping halfway through.
- Air Fryer Option: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway. Spray lightly with cooking spray for extra crispiness.
- Make Ahead: Prepare tenders up to the coating step and freeze for later use. Fry or bake directly from frozen, adjusting cooking time as needed.
- Seasoning Variations: Add cayenne pepper for heat or Parmesan cheese for extra flavor.
Homemade chicken tenders are a simple yet satisfying dish that’s packed with flavor and texture. Perfectly crispy on the outside and tender on the inside, they’re a guaranteed crowd-pleaser. Pair them with your favorite sauces or sides for a meal that’s as fun to make as it is to eat!
Crispy Homemade Chicken Tenders – A Family Favorite!
Make restaurant-quality chicken tenders at home! Crispy, juicy, and packed with flavor, these easy homemade chicken tenders are perfect for any occasion.
Equipment
- Large mixing bowl
- Shallow dish or plate
- Tongs
- Deep frying pan or heavy skillet
- Paper towels
- Wire rack
Ingredients
- Chicken:
- 1.5 pounds chicken tenders or boneless skinless chicken breasts cut into strips
- Buttermilk Marinade:
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Coating:
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs panko for extra crunch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking:
- Vegetable oil for frying
Instructions
- Marinate the Chicken:
- In a large mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken tenders, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
- Prepare the Coating:
- In a shallow dish or plate, mix flour, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
- Coat the Chicken:
- Remove chicken tenders from the marinade, letting excess buttermilk drip off. Dredge each piece in the coating mixture, pressing firmly to ensure an even layer. Set aside on a plate.
- Heat the Oil:
- In a deep frying pan or heavy skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the Tenders:
- Carefully place chicken tenders into the hot oil in batches, avoiding overcrowding. Fry for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and place on a wire rack set over paper towels to drain excess oil.
- Serve:
- Serve warm with your favorite dipping sauces such as honey mustard, ranch, or BBQ sauce.
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