Description
Buttermilk-soaked, crispy-edged chicken tenders that stay juicy inside — a comforting and crowd-pleasing dish, perfect for quick weeknight dinners.
Ingredients
- 1.5 lb (700 g) chicken tenders
- 1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 tbsp vinegar)
- 1 large egg (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs (optional)
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- Oil for frying
- Lemon wedges and dipping sauces (ranch, honey mustard, BBQ) for serving
Instructions
- Whisk buttermilk with 1/2 tsp salt and hot sauce (if desired). Add chicken and refrigerate for at least 30 minutes or up to overnight.
- In bowl one, whisk the egg with a tablespoon of buttermilk (if using). In bowl two, combine flour, cornstarch, remaining 1 tsp salt, black pepper, paprika, garlic powder, onion powder, and cayenne. In bowl three mix equal parts panko and seasoned flour for extra crunch.
- Remove chicken from marinade and let excess drip off. For a thicker crust, dredge in egg wash, then press into the seasoned flour or panko mix.
- Heat oil in a skillet to 350°F (175°C) and fry in batches for 3–4 minutes per side until golden and an instant-read thermometer reaches 165°F (74°C). Drain on a wire rack.
- For oven-baked option, preheat oven to 425°F (220°C). Place coated tenders on a wire rack over a baking sheet, spray lightly with oil, and bake for 12–16 minutes.
- Let tenders rest for 3–5 minutes before serving with lemon wedges and your favorite dips.
Notes
For gluten-free, use a 1:1 gluten-free flour and gluten-free panko. You can skip the egg, as the buttermilk will still bind the coating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: American