Crispy Golden Chicken Tenders

The first time I made chicken tenders, my kitchen smelled like a state fair and my roommate stood by the stove eating them straight from the wire rack. That crispy coating shattering when you bite into it is something no frozen bag can replicate. Ive made these for late night study sessions, Super Bowl parties, and Tuesday dinner when nothing else sounds good. They are dangerously easy to eat by the handful.

Last summer I made a triple batch for my nephews birthday party and they disappeared before I even finished frying the last ones. Kids were grabbing them with their fingers, adults were pretending to help set out plates but really just eating standing up. My sister asked for the recipe before the first platter was empty, and now she makes them every Friday night for her family.

Ingredients

• Chicken breast fillets: Cutting these into strips yourself saves money and lets you control the size for even cooking
• Buttermilk: The acidity here is what transforms ordinary chicken into something fork tender
• Panko breadcrumbs: These Japanese breadcrumbs create such a superior crunch compared to regular ones
• Vegetable oil: You need enough depth to let the chicken swim freely for that perfect golden fry

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika until combined, then add chicken strips to soak up all that tangy flavor for at least 30 minutes

Set up your breading station:

Arrange three shallow bowls in order: flour mixed with salt, pepper, and smoked paprika, then beaten eggs, then panko breadcrumbs

Coat each strip:

Lift chicken from the marinade, let excess drip off, then press into flour, dip in egg, and finally coat thoroughly with panko

Heat the oil:

Pour vegetable oil about 5 cm deep in a large skillet and heat until it reaches 175°C, or until a pinch of panko sizzles immediately

Fry to golden perfection:

Cook chicken in batches for 3 to 4 minutes per side until deep golden brown and cooked through, then drain on a wire rack

Serve immediately:

Bring them to the table hot with bowls of barbecue sauce and honey mustard for dipping

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My friend Sarah swore she hated homemade chicken tenders until she tried these at my house. She said they tasted exactly like the ones from her favorite restaurant but better. Now she texts me every time she makes them, usually with a photo of her toddler covered in crumbs and smiling.

Making Them Ahead

You can bread the chicken strips up to 4 hours before frying and store them layered between parchment paper in the refrigerator. This actually helps the coating set better. When you are ready to cook, just let them sit at room temperature for 15 minutes so they fry evenly.

Oven Baked Option

Not everyone wants to deal with hot oil, and that is completely understandable. Arrange the breaded strips on a baking sheet, give them a quick spray of cooking oil, and bake at 220°C for about 20 minutes. Flip halfway through for even browning. They will not be quite as crispy as fried, but still delicious.

Serving Ideas

These tenders are the starting point for so many meals. Toss them in buffalo sauce for wings, slice them over a salad, or make chicken tender sandwiches with lettuce and special sauce. The leftovers, if you somehow have any, reheat beautifully in a 180°C oven for 10 minutes.

• Pair with crinkle cut fries and coleslaw for the classic restaurant experience
• Try them with honey mustard or ranch for dipping
• Double the batch because they disappear faster than you expect

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There is something universally happy making about biting into a perfectly fried chicken tender. Hope these become a regular in your kitchen rotation.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate 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?

Classic barbecue sauce and honey-mustard are traditional choices. Ranch, buffalo sauce, or garlic aioli also complement the crispy coating beautifully.

→ How do I know when the chicken is done?

The chicken should reach an internal temperature of 74°C (165°F). Visual cues include golden brown coloring and no pink in the center.

→ Can I freeze uncooked breaded tenders?

Yes. Freeze breaded strips on a baking sheet first, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to cooking time.