📝 About This Recipe
Elevate the playground classic with these ultra-crispy, golden-brown chicken tenders that bridge the gap between kid-friendly comfort and gourmet quality. Marinated in seasoned buttermilk for peak tenderness, each strip is double-dredged in a secret blend of panko and traditional breadcrumbs for a satisfying crunch that stays crispy long after leaving the pan. It's the ultimate dippable bite that promises a juicy interior and a flavor profile that both toddlers and foodies will adore.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken breast tenderloins (tendons removed)
- 1 cup Buttermilk (full fat preferred)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt
The Crispy Coating
- 1 cup All-purpose flour
- 1 cup Panko breadcrumbs (Japanese style for extra crunch)
- 1/2 cup Plain breadcrumbs (for full coverage)
- 1 teaspoon Smoked paprika (adds color without heat)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Black pepper (finely ground)
- 2 large Eggs (beaten)
For Frying
- 2 cups Vegetable or Canola oil (for shallow frying)
- 1 pinch Sea salt (for finishing)
👨🍳 Instructions
-
1
In a large bowl or zip-top bag, whisk together the buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt.
-
2
Add the chicken tenderloins to the buttermilk mixture, ensuring every piece is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
-
3
Set up your breading station with three shallow dishes. In the first dish, place the all-purpose flour.
-
4
In the second dish, beat the two eggs until smooth with a splash of water.
-
5
In the third dish, combine the panko breadcrumbs, plain breadcrumbs, smoked paprika, dried oregano, and black pepper. Mix well to distribute the spices.
-
6
Remove a chicken tender from the buttermilk, letting the excess drip off. Dredge it lightly in the flour, shaking off any extra.
-
7
Dip the floured tender into the beaten egg, coating it completely.
-
8
Place the tender into the breadcrumb mixture, pressing firmly so the crumbs adhere to all sides. Transfer the coated tender to a wire rack or clean plate.
-
9
Repeat the process for all tenders. Let the breaded chicken rest for 5-10 minutes; this helps the coating stick during frying.
-
10
In a large heavy-bottomed skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a breadcrumb in—if it sizzles immediately, it's ready.
-
11
Carefully place 4-5 tenders in the hot oil, being careful not to crowd the pan. Fry for 3-4 minutes per side.
-
12
Once the tenders are deep golden brown and reach an internal temperature of 165°F (74°C), remove them with tongs.
-
13
Drain the tenders on a wire rack set over a baking sheet to keep them from getting soggy. Immediately sprinkle with a tiny pinch of sea salt while hot.
-
14
Repeat with the remaining chicken, allowing the oil to come back up to temperature between batches.
-
15
Serve warm with your favorite dipping sauces.
💡 Chef's Tips
For the ultimate crunch, use a mixture of Panko and regular breadcrumbs; the Panko adds texture while the regular crumbs fill the gaps. Do not overcrowd the pan, as this drops the oil temperature and results in greasy, soggy chicken. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. To make these ahead of time, bread them and freeze them on a baking sheet before frying; you can fry them straight from frozen for an extra 2-3 minutes. Always use a wire rack for cooling instead of paper towels to ensure the bottom stays just as crispy as the top.
🍽️ Serving Suggestions
Serve with a classic Honey Mustard dip made of equal parts honey, dijon mustard, and mayonnaise. Pair with crispy sweet potato fries or a fresh cucumber and carrot slaw for a balanced meal. For a healthier side, offer steamed broccoli 'trees' with a sprinkle of parmesan cheese. Serve with a cold glass of lemonade or a sparkling apple juice 'mocktail' for the kids. Leftovers make a fantastic 'Chicken Tender Wrap' with lettuce, tomato, and ranch dressing.