Crispy chicken tenders are a beloved classic that brings together a golden, crunchy coating with tender, juicy chicken. Whether served as a snack, appetizer, or main dish, these homemade chicken tenders are far superior to store-bought versions. Paired with a flavorful dipping sauce, they are perfect for kids and adults alike. This easy recipe ensures a crispy and delicious result every time, using simple ingredients and a foolproof cooking method. Follow this guide to make the best crispy chicken tenders that will leave everyone craving more.
Ingredients:
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- 1 tbsp cornstarch
- Oil for frying
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Prepare the Chicken: Pat the chicken tenders dry with a paper towel to remove excess moisture. This helps the coating adhere better and ensures even frying.
- Marinate in Buttermilk: In a bowl, mix buttermilk with salt, black pepper, and a pinch of cayenne pepper. Submerge the chicken tenders in the mixture and let them marinate for at least 30 minutes, or preferably overnight, for extra tenderness and flavor.
- Set Up the Breading Station: In three separate bowls, prepare the coating ingredients. In the first bowl, mix all-purpose flour with cornstarch, salt, and black pepper. In the second bowl, beat the eggs. In the third bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Coat the Chicken: Remove the chicken tenders from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, then dip into the beaten eggs, and finally coat generously with the seasoned panko mixture, pressing gently to adhere well.
- Heat the Oil: In a deep frying pan or Dutch oven, heat oil to 350°F (175°C). Test the temperature by dropping a small breadcrumb—if it sizzles and rises to the surface, the oil is ready.
- Fry the Chicken Tenders: Carefully place the breaded chicken tenders into the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes per side, or until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, honey, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix well until smooth and creamy. Adjust seasoning to taste.
- Serve and Enjoy: Arrange the crispy chicken tenders on a platter and serve immediately with the dipping sauce on the side. Enjoy these golden-brown delights with fries, coleslaw, or a fresh salad.