Crispy Golden Chicken Tenders

My college roommate taught me how to make proper chicken tenders during our senior year, after I admitted Id been eating frozen ones for months. She showed up at our apartment with buttermilk and panko, insisting fresh was worth the effort. That afternoon, standing over a steaming skillet with oil popping everywhere, I realized why people get obsessive about homemade versions. Now it's the first thing I make when nieces and nephews visit, because the reaction to that first crunchy bite is absolutely worth the mess.

Last summer, I made these for a backyard barbecue and watched six kids queue up by the kitchen counter, waiting for fresh batches to come out of the oil. One of them told me they were better than the fast food version, which I'm pretty sure is the highest compliment a ten year old can pay. The dipping sauces disappeared just as quickly as the chicken itself.

Ingredients

• 500 g chicken breast: Cutting these into strips yourself saves money and lets you control the size perfectly for little hands
• 120 ml buttermilk: This is the secret ingredient that breaks down proteins and keeps the meat incredibly juicy
• Spices for the marinade: The combination of salt, pepper, garlic powder, and paprika builds flavor from the inside out
• 120 g all-purpose flour: Seasoned flour creates the first layer that helps the egg and panko stick properly
• 2 large eggs: Beaten eggs act as the glue between flour and breadcrumbs for that restaurant style coating
• 60 g panko breadcrumbs: These Japanese breadcrumbs create a lighter, crunchier crust than regular ones ever could
• Vegetable oil: You need about 5 cm depth in your skillet to get that golden, even frying without having to flip constantly

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika in a bowl. Add chicken strips and let them soak up that tangy, spiced mixture for at least 30 minutes, though a couple hours in the fridge makes them even better.

Set up your breading station:

Mix flour with salt, pepper, and smoked paprika in one shallow bowl, beat eggs in another, and pour panko into a third. Having everything ready and lined up prevents that chaotic moment when you're halfway through coating and realize you forgot something.

Coat each strip:

Lift chicken from the marinade, let excess drip off, then dredge in seasoned flour, dip thoroughly in egg, and press firmly into panko. Place each finished strip on a clean plate while you work through the batch.

Heat the oil properly:

Pour about 5 cm of vegetable oil into a deep skillet and bring it to 175°C. If you don't have a thermometer, drop a tiny piece of bread in the oil when it bubbles vigorously immediately, you're at the right temperature.

Fry until golden:

Cook tenders in batches for 3 to 4 minutes per side, watching for that beautiful golden brown color and listening to the satisfying sizzle. Transfer to a wire rack or paper towels to drain while you fry the rest.

Serve while hot:

Plate the tenders with bowls of barbecue sauce and honey mustard for dipping. The contrast between that crispy exterior and tender interior is best experienced straight from the fryer.

Save

My dad, who claims he doesn't like fried food, ate four of these during a family game night last month. He kept saying just one more until the platter was empty, then asked when I was making them again. Something about that crunch triggers childhood memories for everyone.

Making Them Extra Crispy

After the second coating step, press the panko firmly onto each strip with your fingers. I learned this trick from a restaurant cook who said the pressure helps the breadcrumbs adhere better, creating fewer loose pieces in your frying oil.

Baked Option For Weeknights

When you want the same great flavor without the fuss of deep frying, arrange the breaded tenders on a baking sheet and spray them lightly with oil. Bake at 220°C for 18 to 20 minutes, flipping halfway through, until they're golden and cooked through completely.

Serving Ideas That Turn This Into A Meal

These tenders pair beautifully with crispy french fries, a simple green salad with ranch dressing, or homemade coleslaw on the side. They're also perfect sliced over a bed of lettuce with your favorite creamy dressing for a lighter take on chicken tender salad.

• Try honey mustard, honey BBQ sauce, or spicy ranch for dipping variety
• Serve with lemon wedges on the side to cut through the richness
• Leftovers reheat surprisingly well in a 180°C oven for about 10 minutes

Save

There's something deeply satisfying about pulling a batch of golden tenders out of the fryer and hearing that first crackle when someone takes a bite. These never last long at my table, no matter who I'm cooking for.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes to tenderize the meat. For maximum tenderness and flavor penetration, refrigerate for up to 2 hours before breading.

→ Can I bake these instead of frying?

Absolutely. 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?

Classic barbecue sauce and honey-mustard are traditional choices. Ranch, blue cheese, or spicy buffalo sauce also complement the crunchy coating beautifully.

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

The tenders should reach an internal temperature of 74°C (165°F). Visual cues include golden-brown coloring and juices running clear when pierced.

→ Can I prepare these ahead of time?

Bread the strips up to 4 hours before frying and refrigerate. For longer storage, freeze unbreaded or breaded tenders separately and cook within 3 months.

→ What oil temperature is ideal for frying?

Maintain oil at 175°C (350°F) for optimal results. Too hot and the coating burns before the chicken cooks through; too cool and they become greasy.