Crispy Fried Chicken Tenders
These crispy fried chicken tenders are packed with flavor and have the perfect crunch. Marinated in buttermilk and coated in a seasoned flour mixture, they are a delicious treat for any occasion.
Equipment
- Mixing bowls
- Cutting board and knife
- Deep-frying pan or heavy-bottomed skillet
- Thermometer
- Slotted spoon
- Wire rack or paper towels
Ingredients
Chicken
- 1 lb chicken tenders or breast strips fresh for optimal tenderness
Marinade
- 1 cup buttermilk for tenderizing the chicken
- 1 tsp hot sauce optional, for a spicy kick
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper optional for extra heat
Breading
- 1 1/2 cups flour or a mix of flour and cornmeal
- 2 eggs beaten
- 1 cup flour for double coating
Instructions
- Rinse the chicken tenders under cold water and pat them dry.
- Cut into uniform strips and trim any excess fat.
- In a bowl, mix buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and cayenne.
- Submerge chicken in marinade, cover, and refrigerate for at least 1 hour (overnight for best results).
- Remove chicken from marinade and let excess drip off.
- Dredge in seasoned flour, dip in beaten eggs, and coat with a second layer of flour.
- Heat oil in a deep-frying pan to 350°F (175°C).
- Fry chicken in batches for 3-5 minutes until golden and crispy.
- Drain on a wire rack or paper towels before serving.
Notes
For a healthier version, bake at 400°F (200°C) for 20 minutes or use an air fryer.