Chicken Tenders Recipe
Boneless chicken strips cooked to a golden brown.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prep and slice
Trim any visible fat from the chicken and pat dry. If needed, slice thicker tenders in half to create uniform strips.
- 2
Marinate
In a large bowl, whisk together buttermilk, egg, and a pinch of salt. Add the chicken tenders, cover, and refrigerate for 30 minutes to 2 hours to tenderize and flavor.
- 3
Make seasoned flour coating
In a shallow dish, mix together all-purpose flour, cornstarch, garlic powder, paprika, onion powder, cayenne, salt, and black pepper until evenly combined.
- 4
Optional extra-crunch coating
Place the breadcrumbs in a separate shallow dish for a crisper crust (optional).
- 5
Dredge
Lift chicken from marinade, allowing excess to drip off. Dredge each tender in the seasoned flour mixture until evenly coated. If using breadcrumbs, press the coated chicken into the breadcrumbs to adhere; you can repeat this step for a thicker crust.
- 6
Fry
In a deep skillet or Dutch oven, heat oil to 350-365°F (175-185°C). Fry the tenders in batches, without crowding, until golden brown and cooked through (about 3-5 minutes per side). Use a thermometer to ensure an internal temperature of 165°F (74°C).
- 7
Drain and rest
Transfer fried tenders to a rack or paper towels to drain briefly. Lightly season with salt while hot.
- 8