Crispy Fried Chicken Tenders

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Crispy Fried Chicken Tenders

These Crispy Fried Chicken Tenders are everything a perfect appetizer should be: crunchy on the outside, tender and juicy on the inside, and full of flavor in every bite. Marinating the chicken in buttermilk ensures a soft, moist texture, while the panko breadcrumb coating delivers an irresistibly crisp finish. Serve them with your favorite dipping sauces or pair them with fries for a comforting meal the whole family will enjoy.

Why This Recipe Works

Marinating the chicken in buttermilk (or a simple homemade substitute) helps tenderize the meat and infuses it with mild tang and flavor. The triple-coating method—flour, egg wash, and panko—creates a thick, crunchy crust that stays crisp even after frying. The combination of spices adds warmth and depth without overpowering the natural taste of the chicken.

Ingredients

For the Chicken

  • 2 lbs (900 g) chicken tenderloins
  • 1 cup (250 ml) buttermilk, or homemade substitute (see below)
  • 1 tablespoon hot sauce

For the Coating

  • 1 cup (140 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or regular paprika
  • 1/4 teaspoon cayenne pepper
  • 3 large eggs
  • 2 to 3 cups (100–150 g) panko breadcrumbs
  • 1/2 teaspoon salt, divided (for eggs and breadcrumbs)

For Frying

  • Vegetable oil, for deep frying

Homemade Buttermilk Substitute

Mix 1 cup whole milk with 2 tablespoons vinegar. Leave it to sit for 15 minutes until slightly thickened.

Instructions

1. Prepare the Buttermilk Marinade

In a large bowl, combine the buttermilk (or homemade substitute) with the hot sauce. Add the chicken tenderloins, making sure each piece is completely submerged in the marinade. Cover and let sit for at least 2 hours. This step ensures the chicken becomes tender, moist, and flavorful.

2. Set Up the Breading Station

Place the flour in a bowl and mix in the salt, garlic powder, paprika, and cayenne pepper.
Crack the eggs into a separate bowl, add 1/2 teaspoon salt, and whisk until smooth.
Place the panko breadcrumbs in a third shallow dish and season with 1/2 teaspoon salt.

3. Bread the Chicken

Remove the chicken from the buttermilk, letting any excess drip off.
Coat each piece thoroughly in the seasoned flour.
Dip the floured chicken into the egg mixture, letting any excess egg drip away.
Press the chicken firmly into the panko breadcrumbs, ensuring a thick, even coating.

Place the breaded chicken on a clean plate or tray while you prepare the rest.

4. Heat the Oil

Pour enough vegetable oil into a deep, heavy-bottomed pan to allow the chicken to float freely. Heat the oil to 350°F (180°C).
Use a thermometer for accuracy or test the oil with a small pinch of breadcrumbs—they should sizzle immediately but not burn too quickly.

5. Fry the Chicken

Gently lower the coated chicken tenders into the hot oil, being careful not to overcrowd the pan.
Fry for about 5 minutes, or until the tenders are golden brown and the internal temperature reaches 165°F (74°C).
Because tenderloins are thin, they cook quickly, so monitor them closely.

6. Drain and Serve

Transfer the fried chicken to a paper towel–lined plate or a wire rack set over a baking sheet. This prevents the coating from becoming soggy.
If you prefer a slightly saltier finish, sprinkle a small amount of coarse salt over the chicken immediately after frying.

Serve the tenders hot with ketchup, honey mustard, or sriracha mayo.

Tips for Best Results

  • For extra-crispy tenders, chill the breaded chicken in the refrigerator for 15–20 minutes before frying.
  • Keep the oil temperature steady to maintain an even, golden crust.
  • Panko breadcrumbs create the best crunch, but regular breadcrumbs can also be used for a finer texture.
  • If frying in batches, skim off any loose crumbs floating in the oil to prevent them from burning.

 

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