When it comes to comfort food, few dishes can compete with the sheer delight of fried chicken tenders. Whether you're preparing a family dinner, a snack for game day, or a quick meal for yourself, these extra-crispy chicken tenders are guaranteed to be a crowd-pleaser. Follow this recipe for irresistibly crunchy tenders with a juicy, flavorful interior that will leave everyone asking for seconds.
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Ingredients
For the Chicken:
1.5 lbs chicken tenders or boneless, skinless chicken breasts (cut into strips)
1 cup buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
For the Coating:
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon cayenne pepper (optional for heat)
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs
1/4 cup water
For Frying:
Vegetable oil or peanut oil (enough to fill your frying pan about 2 inches deep)
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika.
Add the chicken tenders to the buttermilk mixture, ensuring they’re fully submerged. Cover the bowl and refrigerate for at least 1 hour or overnight for maximum flavor and tenderness.
Step 2: Prepare the Coating
In a shallow dish, mix the flour, cornstarch, baking powder, salt, paprika, cayenne pepper, garlic powder, and onion powder.
In another shallow bowl, whisk together the eggs and water to create an egg wash.
Step 3: Bread the Chicken
Remove the chicken tenders from the buttermilk marinade, allowing any excess liquid to drip off.
Dredge each tender in the flour mixture, then dip it into the egg wash, and finally coat it again in the flour mixture. For extra crunch, press the flour mixture firmly onto the chicken.
Place the breaded chicken tenders on a wire rack and let them rest for 10-15 minutes. This step helps the coating adhere better.
Step 4: Fry to Perfection
Heat the oil in a deep skillet or Dutch oven to 350°F (175°C).
Carefully place a few chicken tenders into the hot oil, ensuring not to overcrowd the pan.
Fry the tenders for 4-5 minutes per side, or until they’re golden brown and cooked through (internal temperature of 165°F).
Remove the tenders with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
Repeat with the remaining chicken tenders.
Step 5: Serve and Enjoy
Serve your extra-crispy fried chicken tenders hot with your favorite dipping sauces, such as honey mustard, ranch, barbecue sauce, or spicy sriracha mayo. Pair with sides like French fries, coleslaw, or a fresh garden salad for a complete meal.
Tips for the Best Extra-Crispy Chicken Tenders
Double Coating: For maximum crunch, double-dip your chicken tenders in the flour mixture and egg wash.
Rest Before Frying: Allow the breaded chicken to rest before frying to prevent the coating from falling off.
Oil Temperature: Maintain the oil temperature at 350°F. If it drops too low, the chicken will absorb more oil and become greasy; if it gets too hot, the coating may burn before the chicken cooks through.
Cornstarch Secret: Mixing cornstarch with flour creates a lighter, crispier coating.
Buttermilk Brine: The acidity in buttermilk tenderizes the chicken while infusing it with flavor.
FAQs About Fried Chicken Tenders
1. Can I make these chicken tenders in an air fryer?
Absolutely! Preheat your air fryer to 400°F (200°C). Spray the breaded chicken tenders with cooking oil and arrange them in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.
2. How do I store and reheat leftovers?
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375°F (190°C) oven for 10-12 minutes, or until warmed through and crispy.
3. Can I freeze fried chicken tenders?
Yes, you can! After frying and cooling, place the tenders on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. Reheat from frozen in a 375°F oven for 15-20 minutes.
4. What type of oil is best for frying?
Neutral oils with high smoke points, such as vegetable, canola, or peanut oil, are ideal for frying chicken tenders.
5. How can I make gluten-free chicken tenders?
Substitute all-purpose flour with a gluten-free flour blend and ensure all other ingredients (like the cornstarch) are gluten-free.
6. Why is my coating falling off?
To prevent the coating from falling off, ensure you pat the chicken dry before marinating, follow the breading steps carefully, and let the breaded chicken rest before frying.
Conclusion
There’s nothing quite like biting into a perfectly fried chicken tender. With this recipe, you’ll achieve restaurant-quality results at home every time. Whether you’re feeding a crowd or indulging in a solo treat, these extra-crispy tenders are a surefire way to satisfy your cravings. Happy frying!
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