Chicken Tenders Recipe
Crispy, golden, and kid-approved: this Chicken Tenders Recipe brings homemade comfort right to your dinner table.
Ingredients
- 1½ pounds chicken tenders (about 8–10 pieces)
- 1 cup buttermilk (or whole milk Greek yogurt thinned with 2 Tbsp water)
- 1 large egg
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (for a hint of warmth)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for a gentle kick)
- Cooking spray or 2 cups vegetable oil for frying
Instructions
- In a shallow bowl, whisk together buttermilk and egg until smooth. Add chicken tenders, cover, and chill for at least 15 minutes—this tenderizes and seasons from within.
- On one plate, mix flour, garlic powder, onion powder, salt, and pepper. On another, combine panko, smoked paprika, and cayenne.
- Remove a tender from the marinade, shake off excess, then dredge in flour mixture. Tap gently to remove clumps. Dip back into marinade, then press into panko until fully coated—think of it as a little crunchy blanket.
- Baking: Preheat oven to 425°F, line a baking sheet with parchment, and lightly spray with cooking oil. Arrange tenders with space between and spritz tops. Bake 12–15 minutes, flipping halfway, until golden. Frying: Heat oil in a deep skillet to 350°F (you can test with a breadcrumb—if it sizzles, it’s ready). Fry tenders in batches, 3–4 minutes per side, until deep golden. Drain on a paper towel–lined rack.
- Let tenders sit a minute—it helps the juices redistribute and gives that extra crispiness.
Notes
• Don’t skip the marinade—there’s a subtle tang and added moisture you’ll miss otherwise. • If you like extra crunch, double-dip: flour–buttermilk–panko, then buttermilk–panko again. • For truly uniform crisp, press panko gently—no need to slam it on. • Use a meat thermometer; chicken should read 165°F at the thickest part.
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