Introduction:
Crispy Chicken Tenders are a classic comfort food loved by both kids and adults. These tender pieces of chicken are coated in a seasoned, crispy breading and then fried to golden perfection. Whether served with a dipping sauce or as part of a meal, they offer a delicious crunch in every bite. Perfect for a family dinner, party appetizer, or a quick snack!
Ingredients:
For the chicken:
1 lb (450g) chicken tenderloins (or boneless skinless chicken breasts, cut into strips)
1 cup buttermilk (or regular milk if you don’t have buttermilk)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika (optional, for extra flavor)
For the breading:
1 cup all-purpose flour
1 cup panko breadcrumbs (for extra crunch)
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp paprika (optional)
1/2 tsp cayenne pepper (optional, for a bit of heat)
2 large eggs (beaten)
Vegetable oil (for frying)
Instructions:
Marinate the chicken:
In a bowl, combine the chicken tenderloins with buttermilk, salt, pepper, garlic powder, and paprika. Let it marinate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the breading station:
In a shallow dish, combine flour, panko breadcrumbs, salt, pepper, onion powder, paprika, and cayenne pepper (if using).
In a separate shallow dish, whisk the eggs.
Bread the chicken:
Take each chicken tender from the buttermilk mixture, allowing any excess to drip off. Dip it into the flour and breadcrumb mixture, pressing gently to ensure an even coating. Then, dip it into the beaten eggs, and return it to the breadcrumb mixture for a second coating.
Fry the chicken:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully place the breaded chicken tenders into the pan.
Fry the tenders for 3-4 minutes per side, or until golden brown and crispy. Make sure to not overcrowd the pan; you may need to fry in batches.
Use a slotted spoon to remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve your crispy chicken tenders with your favorite dipping sauces like honey mustard, BBQ sauce, ranch, or ketchup. Enjoy!
Description:
Crispy Chicken Tenders are the perfect combination of juicy, tender chicken and a satisfying crunch. The marinade ensures the chicken stays moist and flavorful, while the double-coating of flour and breadcrumbs guarantees a crispy exterior that contrasts beautifully with the tender interior. These tenders are versatile enough to be paired with a variety of dips or served alongside fries, mashed potatoes, or a fresh salad for a complete meal.
Tips:
Use buttermilk: Buttermilk helps tenderize the chicken, making it juicier and more flavorful. If you don’t have it, you can make a quick substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Don’t overcrowd the pan: Fry the chicken tenders in batches to avoid overcrowding. Overcrowding lowers the temperature of the oil, which can result in soggy tenders.
Test the oil temperature: To ensure the oil is hot enough for frying, you can drop a small piece of bread or batter into the oil. If it sizzles and browns within 30 seconds, the oil is ready for frying.
Baking alternative: If you prefer to bake the tenders instead of frying, place the breaded chicken tenders on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through for even crispiness.
Use a thermometer: To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C).
Corrections/Improvements:
If you notice the breading doesn’t stick to the chicken well, try pressing it gently into the chicken after the second dip in the egg wash and breadcrumb mixture.
For an even crispier coating, you can double-coat the chicken: after the first dip in the breadcrumb mixture, dip it back into the egg and then coat it again with breadcrumbs.
Enjoy your crispy chicken tenders!