Crispy Golden Chicken Tenders

Last Tuesday, I found myself staring at a package of chicken breasts at 6 PM, absolutely refusing to order takeout for the third night in a row. My roommate walked in, caught me mid-debate with myself, and suggested we just make tenders. Sometimes the best dinners happen when you are too tired to be fancy but too stubborn to quit. We ended up dancing around the kitchen to 80s music while frying batch after batch, burning our fingers on samples fresh from the oil.

I made these for my niece's birthday party last month, and honestly, I should have doubled the recipe. The kids were grabbing them straight off the cooling rack before I could even get them to the serving platter. My sister-in-law asked for the recipe three times that evening, which is basically the highest compliment a home cook can receive.

Ingredients

• Chicken breast fillets: Cutting these into strips yourself saves money and lets you control the thickness for even cooking
• Buttermilk: The acidity here is what breaks down the proteins, making the chicken tender instead of tough
• Garlic powder and paprika: These build layers of flavor that stand up to the breading instead of disappearing
• All-purpose flour: The first coat helps the egg stick, creating that essential three-layer barrier
• Panko breadcrumbs: These Japanese-style crumbs are lighter and crispier than regular breadcrumbs, which is non-negotiable for the right texture
• Vegetable oil: You need something neutral with a high smoke point for deep frying without burning

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika until combined. Submerge the chicken strips completely and let them soak up all that flavor for at least 30 minutes, though a couple hours in the fridge will make them even more tender.

Set up your breading station:

Get three shallow bowls ready. Mix flour with salt, pepper, and smoked paprika in the first one, beat eggs in the second, and pour panko into the third. Having everything lined up in this exact order makes the process so much smoother.

Coat each strip:

Pull chicken from the marinade and let excess drip off. Dredge in flour, shaking off the extra, then dip in egg until coated, and finally press into panko. The pressing motion here is what makes the breadcrumbs really stick.

Heat the oil:

Pour in enough oil to reach about 5 centimeters deep. Bring it to 175 degrees Celsius, which usually takes a few minutes over medium-high heat. If you do not have a thermometer, drop in a breadcrumb and it should sizzle immediately.

Fry in batches:

Carefully lower strips into the hot oil and cook for 3 to 4 minutes per side until they are deep golden brown. Transfer to a wire rack or paper towels to drain. Do not crowd the pan or the temperature will drop and you will end up with soggy chicken.

Serve immediately:

These are best straight from the fryer while the crust is still audibly crispy. Set out bowls of barbecue sauce and honey-mustard for dipping, and watch them disappear fast.

Save Pin

These tenders have become my go-to whenever friends come over for casual dinners. There is something universally comforting about them that reminds people of childhood, but the quality is so much better than anything you would get at a drive-through.

Making Them Ahead

You can bread the chicken strips up to 4 hours before frying and store them on a parchment-lined baking sheet in the refrigerator. The cold actually helps the coating adhere better when they hit the hot oil.

Baking Instead of Frying

Arrange the breaded strips on a baking sheet and spray them generously with cooking spray. Bake at 220 degrees Celsius for 18 to 20 minutes, flipping halfway through. They will not be quite as crispy as fried, but they are still delicious and much lighter.

Dipping Sauces Worth Making

Mix honey with a little Dijon mustard and mayonnaise for a sauce that will ruin store-bought versions for you forever. Or combine equal parts ketchup and barbecue sauce with a splash of hot sauce for something sweet and spicy.

• Add a pinch of cayenne to the flour mixture if you want just enough heat to notice
• Let fried chicken rest on a wire rack instead of paper towels to keep the bottom crust from getting soggy
• Double the recipe because these disappear faster than you expect

Save Pin

Perfect chicken tenders are about patience and technique, not complicated ingredients. Enjoy the process and the crispy, golden results.

Recipe Help & FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, up to 2 hours in the refrigerator. Longer marinating time yields more tender and flavorful results.

→ Can I bake these instead of frying?

Yes. Place breaded strips on a baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway through cooking.

→ What dipping sauces work best?

Barbecue sauce and honey-mustard are classic choices. Ranch, blue cheese, or spicy buffalo sauce also complement the crispy coating beautifully.

→ How do I know when the chicken is cooked through?

The coating should be golden brown and the internal temperature should reach 74°C (165°F). Cut into one piece to verify the meat is white throughout, not pink.

→ Can I freeze uncooked breaded tenders?

Yes. Arrange breaded strips on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to cooking time.