Description
Super Crispy Chicken Tenders are juicy on the inside and perfectly crunchy on the outside thanks to a buttermilk marinade and double coating of seasoned flour. They taste like restaurant-style fried chicken but are easy to make at home.
Ingredients
2 large chicken breasts, cut into strips
1 cup buttermilk
1 tablespoon hot sauce
1 1/2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
2 large eggs, whisked
Neutral oil for frying (canola, peanut, or vegetable)
Instructions
- Cut chicken breasts into strips and place in a bowl with buttermilk and hot sauce. Marinate for 30 minutes at room temperature (or up to 4 hours in the fridge).
- In a shallow dish, mix together flour, garlic powder, paprika, salt, pepper, and baking powder.
- Remove chicken from marinade and coat each strip in the flour mixture.
- Dip coated chicken into whisked eggs, then coat again in the flour mixture for a thick, craggy crust.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry chicken tenders in batches until golden brown and cooked through, about 4–5 minutes per side, until internal temperature reaches 165°F (74°C).
- Place cooked tenders on a wire rack to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
For extra spice, add cayenne pepper or chili powder to the flour mixture.
You can bake instead at 400°F (200°C) for 18–20 minutes, flipping halfway through.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer for best crispiness.
Freeze cooked or uncooked breaded tenders for future use.
Nutrition
- Serving Size: 1/4 of recipe (about 3 tenders)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
