These crispy fried chicken tenders are the kind of irresistible comfort food that disappears faster than you can say “seconds, please.” Golden-brown on the outside, juicy and tender on the inside, each piece is coated in a seasoned breadcrumb crust that delivers crunch with every bite. Garnished with fresh parsley and served alongside creamy dipping sauces—like honey mustard or garlic mayo—this dish is a guaranteed crowd-pleaser.
Perfect for birthday parties, game nights, or family dinners, these tenders are easy to make and even easier to love. The secret lies in the double-dip breading technique and a well-seasoned flour mixture that gives the chicken its signature flavor and texture. Whether served as a main dish or a snackable appetizer, these tenders are a crispy, crave-worthy classic.
INGREDIENTS:
For the Chicken Tenders:
- 500g boneless chicken breasts or thighs, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crunch)
- 2 eggs
- Vegetable oil for frying
For Garnish & Dipping:
- Chopped parsley
- Honey mustard, ranch, or garlic mayo
INSTRUCTIONS:
- Marinate the Chicken:
- In a bowl, combine chicken strips with buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
- Mix well, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor and tenderness).
- Prepare the Breading Station:
- In one bowl, mix flour and breadcrumbs.
- In another bowl, beat the eggs.
- Remove chicken from marinade and let excess drip off.
- Bread the Chicken:
- Dip each chicken strip into the flour mixture, then into the egg, and back into the flour mixture again.
- Press gently to ensure the coating sticks well.
- Place breaded strips on a tray and let them rest for 10 minutes—this helps the coating adhere during frying.
- Fry the Tenders:
- Heat oil in a deep skillet or fryer to 175°C (350°F).
- Fry chicken in batches, turning occasionally, until golden brown and cooked through (about 4–6 minutes per batch).
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Arrange tenders on a serving plate and sprinkle with chopped parsley.
- Serve hot with your favorite dipping sauces.
