Here’s a classic crispy chicken tenders recipe—golden, crunchy on the outside, juicy inside. I’ll give you the best pan-fried version plus easy baking/air-fryer options.
Crispy Chicken Tenders
Ingredients
- 1½ lbs chicken tenders (or chicken breasts cut into strips)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
Breading
- 1 cup all-purpose flour
- ½ cup cornstarch (key for extra crispiness)
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
For frying
- Vegetable or peanut oil
Instructions
1. Marinate
- In a bowl, mix buttermilk and seasonings.
- Add chicken and marinate 30 minutes–4 hours (even 30 min helps).
2. Bread
- Mix flour, cornstarch, and breading seasonings.
- Remove chicken from marinade, letting excess drip off.
- Dredge firmly in flour mixture, pressing to coat well.
(Extra crunchy option: dip back into buttermilk, then flour again.)
3. Fry
- Heat oil to 350°F (175°C), about ½ inch deep.
- Fry tenders 3–4 minutes per side, until golden and cooked through.
- Drain on a wire rack (not paper towels for max crunch).
Oven-Baked Option
- Preheat oven to 425°F (220°C).
- Place breaded tenders on greased rack over baking sheet.
- Spray lightly with oil.
- Bake 18–22 minutes, flipping halfway.
Air Fryer Option
- Preheat to 390°F (200°C).
- Spray basket and tenders lightly with oil.
- Cook 10–12 minutes, flipping once.
Pro Tips
- Cornstarch = restaurant-level crunch
- Let breaded chicken rest 5 minutes before frying (helps coating stick)
- Don’t overcrowd the pan
Dipping Sauces (Quick)
- Honey mustard
- Ranch
- BBQ
- Spicy mayo (mayo + hot sauce + lemon)
If you want, I can give you a Popeyes-style spicy version, a parmesan-crusted version, or a gluten-free option.
