Of course! Crispy chicken tenders are a universal favorite, and making them at home means you get that perfect, juicy interior and shatteringly crisp exterior, far superior to any frozen brand.
Here are two fantastic methods: a classic buttermilk fried version and a super-easy oven-baked version that’s surprisingly crispy.
Method 1: Classic Buttermilk Fried Chicken Tenders
This method uses a buttermilk brine for incredibly juicy meat and a double-dredge for an extra-thick, crunchy crust.
Ingredients:
· 1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
· 1 ½ cups buttermilk
· 1 tbsp hot sauce (like Frank’s) – optional
· 1 ½ cups all-purpose flour
· ½ cup cornstarch (this is the crunch secret!)
· 2 tsp garlic powder
· 2 tsp paprika
· 1 tsp onion powder
· 1 tsp salt, plus more for seasoning
· ½ tsp black pepper
· ½ tsp cayenne pepper (optional, for heat)
· Neutral oil for frying (vegetable, canola, or peanut oil)
Instructions:
- Marinate the Chicken: In a bowl, season the chicken tenders with salt and pepper. Add the buttermilk and hot sauce (if using), and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for the best results.
- Prep the Dredge: In a separate shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, onion powder, salt, black pepper, and cayenne.
- Heat the Oil: Pour oil into a large, heavy-bottomed pot (like a Dutch oven) until it’s about 1.5 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
- Dredge the Tenders: Working with one tender at a time, remove it from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing to adhere. For an extra-thick crust, dip it back into the buttermilk and then into the flour mixture a second time, pressing firmly to create a shaggy, clumpy coating. Place on a wire rack.
- Fry to Perfection: Carefully lower 3-4 tenders into the hot oil, not overcrowding the pot. Fry for 3-5 minutes per side, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove the tenders with a slotted spoon or tongs and place them on a clean wire rack set over a baking sheet. This keeps them crispy on all sides. Season immediately with a pinch of salt. Repeat with the remaining tenders.
Method 2: Oven-Baked “Fried” Chicken Tenders
These are a healthier, easier alternative that delivers amazing crunch using panko breadcrumbs and a clever coating method.
Ingredients:
· 1 lb chicken tenders
· 1 cup all-purpose flour
· 2 large eggs, beaten
· 2 cups panko breadcrumbs
· 1 tsp garlic powder
· 1 tsp paprika
· ½ tsp onion powder
· Salt and black pepper
· Cooking spray or 2 tbsp melted butter/oil
Instructions:
- Preheat and Prep: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and spray it with cooking spray. This allows hot air to circulate around the tenders, making them crispy instead of steaming them.
- Set up Breading Station: Create an assembly line with three shallow dishes:
· Dish 1: Flour, seasoned with salt and pepper.
· Dish 2: Beaten eggs.
· Dish 3: Panko breadcrumbs mixed with garlic powder, paprika, and onion powder. - Bread the Tenders: Pat the chicken tenders dry with a paper towel. Dredge each one in the flour, shaking off the excess. Then, dip it into the egg, letting the excess drip off. Finally, press it firmly into the panko mixture, ensuring it’s fully coated.
- Bake: Place the breaded tenders on the prepared wire rack. Generously spray the tops with cooking spray or brush with melted butter (this is key for browning and crispness!).
- Bake to Perfection: Bake for 15-20 minutes, flipping them halfway through, until the coating is golden brown and the chicken is cooked through (165°F internal temperature).
🌟 Pro-Tips for the Best Tenders Ever:
· The Double-Dip: For the fried version, the double-dredge (flour -> buttermilk -> flour again) is the secret to that craggy, professional-style crust.
· Temperature is Key for Frying: Keep the oil between 325°F and 350°F. If it’s too low, they’ll be greasy; too high, they’ll burn before cooking through.
· Don’t Crowd the Pan: Whether frying or baking, give the tenders space! Crowding will steam them instead of making them crisp.
· Panko for the Win: Panko (Japanese-style breadcrumbs) are lighter and flakier than traditional breadcrumbs, creating a much crispier texture for the baked version.
· Let Them Rest: Let fried tenders rest for a few minutes on the wire rack before serving. They are dangerously hot inside!
· Sauce Ideas: Serve with honey mustard, barbecue sauce, ranch, or a classic comeback sauce.
Easy Seasoning Variations:
· Nashville Hot: After frying, brush with a mixture of ¼ cup hot oil from the pot, 1 tbsp cayenne pepper, 1 tsp brown sugar, and ½ tsp paprika.
· Parmesan Herb: Add ½ cup grated Parmesan and 1 tbsp of dried Italian herbs to the panko for the baked version.
· Buffalo Style: Toss the cooked tenders in your favorite buffalo wing sauce.
No matter which method you choose, you’re about to have the best homemade chicken tenders of your life. Enjoy