Crispy Golden Chicken Tenders (Print view)

Crispy breaded chicken strips with buttermilk marinade, panko coating, and golden fried finish

# Ingredient List:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# How-To Steps:

01 - Whisk together buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Add chicken strips and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced tenderness.
02 - Arrange three shallow bowls: first with flour mixed with salt, pepper, and smoked paprika; second with beaten eggs; third with panko breadcrumbs.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each strip in flour mixture, dip into egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet. Heat to 350°F.
05 - Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
06 - Serve immediately with barbecue sauce and honey-mustard sauce for dipping.

# Expert Suggestions:

01 -
  • The buttermilk marinade makes the chicken so tender you can cut it with a fork
  • Panko breadcrumbs create that light, shatteringly crispy exterior that stays crunchy even after dipping
  • These come together faster than delivery and taste infinitely better
02 -
  • Overcrowding the pan drops the oil temperature and makes the coating soggy, so fry in small batches
  • Letting chicken rest on a wire rack instead of paper towels keeps that crunch intact
03 -
  • Pat the chicken strips dry before marinating so the buttermilk really penetrates the meat
  • Keep one hand dry and one hand wet during breading to prevent your fingers from getting completely coated
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