Crispy Golden Chicken Tenders (Printable)

Golden breaded chicken strips with crunchy panko coating, marinated in spiced buttermilk for extra tenderness. Ideal for dipping.

# What You Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# Directions:

01 - Whisk buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Add chicken strips and marinate for 30 minutes to 2 hours in the refrigerator.
02 - Arrange three shallow bowls: flour mixed with salt, pepper, and smoked paprika; beaten eggs; and panko breadcrumbs.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each strip in flour mixture, dip in beaten eggs, then press into panko breadcrumbs to coat evenly.
04 - Pour 2 inches of vegetable oil into a deep skillet and heat to 350°F.
05 - Fry chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on wire rack or paper towels.
06 - Serve hot with barbecue sauce and honey-mustard sauce for dipping.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken impossibly tender, like something you'd order at a restaurant but better
  • Panko creates this light, airy crunch that stays crispy even after the tenders have cooled down slightly
02 -
  • Patting the chicken strips dry before marinating helps the buttermilk mixture stick better and prevents the breading from sliding off later
  • Letting breaded tenders rest for about 10 minutes before frying gives the coating time to set, so you won't end up with naked chicken patches
03 -
  • Cayenne pepper or dried herbs like thyme and oregano can be added to the flour mixture for extra flavor depth
  • A wire rack is better than paper towels for draining because it keeps the bottom crust from getting soggy
Go Back