Best Crispy Chicken Tenders
Deliciously crunchy on the outside and juicy on the inside, these chicken tenders are perfect for any occasion.
Equipment
- large bowl
- Shallow dishes
- skillet
- meat thermometer
- Paper towels
Ingredients
- 1 pound Chicken tenders Fresh or thawed, these are the star of the dish.
- 1 cup Buttermilk Helps tenderize the chicken and adds moisture.
- 1 teaspoon Garlic powder For a savory kick.
- 1 teaspoon Onion powder Adds depth to the flavor.
- 1 teaspoon Paprika Gives a nice color and a hint of smokiness.
- to taste Salt and pepper Essential for seasoning.
- 1 cup All-purpose flour This is the first layer of the breading.
- 1 cup Panko breadcrumbs For that extra crunch.
- 1 teaspoon Dried oregano Adds a touch of herbiness.
- 1 teaspoon Dried thyme Complements the other spices beautifully.
- 1/2 teaspoon Cayenne pepper Optional, for those who like a bit of heat.
- as needed Vegetable oil For frying, ensuring a crispy exterior.
Instructions
- In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Set up your breading station with two shallow dishes. In the first dish, mix the all-purpose flour with a pinch of salt and pepper. In the second dish, combine the panko breadcrumbs, dried oregano, dried thyme, and cayenne pepper.
- Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tender in the flour mixture, dip back into the buttermilk, and then coat with the breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat about half an inch of vegetable oil over medium-high heat until it reaches 350°F. Fry the chicken tenders in batches for about 4-5 minutes on each side until golden brown and cooked through.
- Transfer the cooked tenders to a plate lined with paper towels to drain excess oil. Allow to cool for a few minutes before serving.
Notes
For a spicy version, add more cayenne pepper to the breadcrumb mixture or mix in hot sauce into the buttermilk marinade. For a healthier option, bake at 425°F for 20-25 minutes instead of frying.