Crispy Homemade Chicken Tenders Recipe

Introduction

These homemade Chicken Tenders are juicy and tender on the inside with a crispy, golden coating on the outside. Seasoned with simple spices and cooked until perfectly crunchy, they’re an easy family favorite for weeknight dinners, lunch, or casual gatherings.

Ingredients

• 1½ lbs (680 g) chicken tenderloins
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1½ cups panko breadcrumbs
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs, beaten
• Vegetable oil, for frying

Instructions

1. Step 1: Place the chicken tenderloins in a bowl. Add the buttermilk, garlic powder, paprika, onion powder, salt, and black pepper. Toss to coat and marinate for 30 minutes.
2. Step 2: In a shallow bowl, combine the panko breadcrumbs, flour, garlic powder, paprika, Italian seasoning, salt, and black pepper.
3. Step 3: Remove the chicken from the buttermilk. Dip each tender into the beaten eggs, then press firmly into the breadcrumb mixture until completely coated.
4. Step 4: Heat about 1 inch of vegetable oil in a large skillet to 350°F (175°C).
5. Step 5: Fry the chicken tenders in batches for 3–4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Step 6: Transfer the tenders to a paper towel-lined plate to drain excess oil.
7. Step 7: Serve hot with ranch, honey mustard, BBQ sauce, and lemon wedges.

Tips & Variations

• Try adding Parmesan cheese, cayenne pepper, or crushed cornflakes to the breadcrumb mixture for extra flavor and crunch.
• Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe and juicy results.
• For a lighter version, bake the tenders at 425°F (220°C) for 18–22 minutes, turning halfway through, instead of frying.
• Adjust seasoning to your taste by adding smoked paprika or fresh herbs like parsley.

Storage

Store leftover Chicken Tenders in an airtight container in the refrigerator for up to 3–4 days. Reheat in an oven or air fryer to restore their crispiness, avoiding the microwave to prevent the coating from becoming soggy. You can freeze cooked tenders for up to 2 months and reheat frozen tenders directly in the oven or air fryer until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these chicken tenders instead of frying?

Yes, you can bake them at 425°F (220°C) for about 18–22 minutes, turning halfway through, to achieve a crispy texture with less oil.

How do I ensure the chicken stays juicy?

Marinating the chicken in buttermilk and spices for at least 30 minutes helps keep it tender and juicy. Also, avoid overcooking by checking that the internal temperature reaches 165°F (74°C).

Crispy Homemade Chicken Tenders Recipe

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These homemade Chicken Tenders are crispy on the outside and juicy on the inside, seasoned with simple spices and cooked to golden perfection. Perfect for family dinners, casual gatherings, or lunch, they offer a flavorful and easy-to-make meal with a satisfying crunchy coating and tender chicken strips.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 1½ lbs (680 g) chicken tenderloins
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp freshly ground black pepper

For the Crispy Coating

• 1½ cups panko breadcrumbs
• ½ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs, beaten
• Vegetable oil, for frying

Instructions

1. Marinate the Chicken: Place the chicken tenderloins in a bowl. Add the buttermilk, garlic powder, paprika, onion powder, salt, and black pepper. Toss to coat the chicken thoroughly and marinate for 30 minutes to infuse flavor and tenderize.
2. Prepare the Coating: In a shallow bowl, combine the panko breadcrumbs, all-purpose flour, garlic powder, paprika, Italian seasoning, salt, and black pepper. Mix well to evenly distribute the spices.
3. Coat the Chicken: Remove the chicken from the buttermilk marinade. Dip each tender first into the beaten eggs, then press firmly into the breadcrumb mixture, ensuring each strip is completely and evenly coated for maximum crispiness.
4. Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches 350°F (175°C), ideal for frying to a golden crisp without absorbing excess oil.
5. Fry the Chicken Tenders: Fry the breaded chicken tenders in batches to avoid overcrowding, cooking each side for 3–4 minutes until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
6. Drain Excess Oil: Transfer the cooked tenders to a paper towel-lined plate to absorb any excess oil, keeping them crisp and ready to serve.
7. Serve: Serve the hot chicken tenders with preferred dipping sauces such as ranch, honey mustard, BBQ sauce, or lemon wedges for a delicious meal experience.

Notes

• For even cooking, cut chicken strips to similar sizes.
• Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
• Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
• Leftovers can be stored in an airtight container in the fridge for 3–4 days.
• Reheat leftovers in an oven or air fryer for best texture; avoid microwaving to prevent sogginess.
• Optional add-ins for the coating include Parmesan cheese, cayenne pepper, crushed cornflakes, or fresh herbs for variation.
• For a lighter option, these tenders can be baked or air-fried instead of fried.

Keywords: Chicken tenders, crispy chicken, fried chicken strips, homemade chicken tenders, easy chicken recipe, family dinner, crispy coating, buttermilk chicken