Juicy Crispy Chicken Tenders (Printable)

Golden strips with crispy coating and juicy inside. Ready in 30 minutes.

# What You'll Need:

→ Chicken

01 - 1.3 lbs chicken breast tenders or boneless, skinless chicken breasts, cut into strips

→ Marinade

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

→ Breading

07 - 1 cup all-purpose flour
08 - ½ cup breadcrumbs (panko or regular)
09 - 1 tsp paprika
10 - ½ tsp salt
11 - ½ tsp ground black pepper

→ For Frying

12 - 2 cups vegetable oil (for frying)

# How-to Steps:

01 - Whisk together buttermilk, salt, black pepper, garlic powder, and paprika in a large bowl. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for enhanced tenderness and flavor development.
02 - Combine flour, breadcrumbs, paprika, salt, and black pepper in a shallow dish. Mix well to distribute seasonings evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each strip in the flour-breadcrumb mixture, pressing gently to ensure the coating adheres properly.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed pot. Heat over medium-high heat until the temperature reaches 350°F.
05 - Working in batches to avoid overcrowding, fry chicken tenders for 3 to 4 minutes per side. Cook until golden brown and the chicken reaches an internal temperature of 165°F.
06 - Transfer cooked tenders to a plate lined with paper towels to absorb excess oil. Serve immediately with your preferred dipping sauce.

# Expert Pointers:

01 -
  • The buttermilk marinade makes the chicken incredibly tender and juicy inside
  • That crispy coating shatters beautifully with every bite and holds up to any sauce
  • They reheat surprisingly well so you can make a big batch for easy dinners all week
02 -
  • Pat the marinated chicken dry with paper towels before dredging or the coating will slide right off in the hot oil
  • Let the fried chicken rest for a minute on the paper towels rather than serving immediately so the coating stays crispy
  • Oil temperature drops when you add cold chicken so give it a moment to come back up between batches
03 -
  • Adding a tablespoon of cornstarch to your flour mixture creates an extra crispy coating that stays crunchy longer
  • Season the chicken immediately after frying while it is still hot so the salt sticks to the coating

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