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Crispy Crack Chicken Tenders

Irresistibly crispy on the outside and juicy on the inside, these chicken tenders are a quick and delicious meal for the whole family.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup buttermilk for marination
For the Breading
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (Panko recommended) for extra crunch
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
For Frying
  • Oil for frying (vegetable oil or canola oil) about 1 inch in the pan

Method
 

Preparation
  1. Marinate the Chicken: Start by placing the chicken strips in a bowl and pouring the buttermilk over them. Ensure all pieces are well coated. Let this sit for at least 30 minutes in the refrigerator.
  2. Prepare the Breading Station: In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, pour in the breadcrumbs.
  3. Coat the Chicken: Take each chicken strip out of the buttermilk, letting the excess drip off. Dredge it first in the flour mixture, shaking off any excess, and then coat it in the breadcrumbs, pressing gently to adhere.
Cooking
  1. Heat the Oil: In a large frying pan, heat about 1 inch of oil over medium-high heat.
  2. Fry the Tenders: Carefully place the battered chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and cooked through.
  3. Drain and Serve: Once golden, remove the tenders from the oil and place them on a plate lined with paper towels to absorb excess oil.

Notes

Don't skip the marination for tenderness. Use Panko breadcrumbs for a crisper texture. Store leftovers in an airtight container for up to three days.