Description
Crispy Fried Chicken Tenders
Ingredients:
1 lb (450g) chicken tenders or breast strips
1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
Oil for frying
For Garnish:
Chopped parsley
Dipping Sauces:
Honey mustard
BBQ sauce
—
Instructions:
1. Marinate the Chicken:
In a bowl, combine buttermilk, garlic powder, onion powder, paprika, black pepper, and salt.
Add the chicken tenders and let them marinate for at least 30 minutes or overnight for best results.
2. Prepare the Coating:
In a separate bowl, mix flour, cornstarch, baking powder, and a pinch of salt.
3. Coat the Chicken:
Remove the chicken tenders from the buttermilk marinade, allowing excess to drip off.
Dredge each tender in the flour mixture, pressing to ensure an even coating. For extra crunch, dip the coated chicken back into the buttermilk and dredge it in the flour mixture again.
4. Fry the Chicken:
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the chicken tenders in batches for 4-5 minutes per side until golden brown and cooked through.
Transfer to a wire rack or paper towel to drain excess oil.
5. Serve:
Place the crispy chicken tenders in a serving box or plate.
Garnish with chopped parsley and serve with honey mustard and BBQ dipping sauces on the side.
Step-by-Step Guide
Follow this detailed guide for perfect tenders every time. First, ensure your chicken pieces are of uniform thickness by pounding them lightly if needed. For the marinade, whisk the buttermilk and spices until fully combined before adding the chicken. Submerge completely, cover, and refrigerate. While marinating, prepare your frying station: set up a wire rack over a baking sheet next to your flour mixture and your pot of oil. When coating, use one hand for the wet marinade and one hand for the dry flour to avoid clumpy fingers. For frying, use a deep-fry thermometer to maintain the crucial 350°F temperature. Do not overcrowd the pot, as this causes the oil temperature to drop and leads to greasy chicken. Fry in batches, allowing the oil to reheat between each.
Serving Suggestions
These crispy tenders are incredibly versatile. For a classic diner-style meal, serve them with crispy french fries, coleslaw, and buttered corn. For a lighter option, pair them with a fresh garden salad or a tangy cucumber salad. They also make fantastic fillings for wraps or sandwiches—add lettuce, tomato, and a drizzle of ranch dressing. For a fun appetizer or party platter, cut the tenders into bite-sized pieces before frying and serve with an array of dipping sauces like spicy sriracha mayo, classic ranch, or a sweet chili sauce alongside the suggested honey mustard and BBQ.
How-to Summary
In brief, the process involves three key stages: Marinate chicken tenders in seasoned buttermilk for at least 30 minutes. Dredge the marinated chicken in a flour-cornstarch mixture, optionally double-dipping for extra crunch. Finally, deep fry in 350°F oil until golden brown and cooked through, then drain on a wire rack.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place the coated tenders on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 15-20 minutes, flipping halfway.
How do I store and reheat leftovers? Store cooled tenders in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness; avoid the microwave.
What’s the purpose of cornstarch and baking powder? Cornstarch creates a lighter, crispier crust than flour alone. Baking powder promotes browning and adds airiness for a shatteringly crisp texture.
Can I use boneless, skinless chicken breasts? Absolutely. Slice breasts into 1-inch thick strips against the grain to mimic tenderloins and ensure even cooking.
How can I tell when the chicken is fully cooked? The internal temperature should reach 165°F on a meat thermometer. Visually, the juices should run clear, and the meat should not be pink.
Common Mistakes to Avoid
- Marinating for too short a time; less than 30 minutes won’t tenderize or flavor the chicken effectively.
- Adding wet chicken directly to the oil, which causes dangerous splattering. Let excess marinade drip off first.
- Frying at the wrong temperature. Oil that’s too cool makes greasy chicken; oil that’s too hot burns the coating before the inside cooks.
- Crowding the frying pot, which lowers oil temperature and steams the chicken instead of frying it crisp.
- Placing fried tenders on a plate lined with paper towels, which traps steam and makes the bottom soggy. Always use a wire rack.
Conclusion
Mastering homemade crispy fried chicken tenders is about technique: a proper buttermilk marinade, a well-balanced coating, and precise frying temperature. By following this enhanced guide and avoiding common pitfalls, you can consistently create restaurant-quality tenders that are juicy inside and perfectly crunchy outside. This versatile recipe is sure to become a trusted favorite for family dinners, game days, and casual entertaining.