Pin it My daughter declared these the ultimate chicken tenders after I made them on a rainy Tuesday, the kind where everyone stays inside and craves comfort. The smell of frying chicken drifted through the house and had my husband wandering into the kitchen pretending to help but really just stealing samples.
Last summer I served these at a neighborhood get-together and watched three kids argue over who got the last piece. The next week my neighbor texted me for the recipe, saying her son keeps asking for those chicken strips from the party.
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Ingredients
- Chicken breast fillets: Cutting these into even strips helps them cook at the same rate and makes them perfect for dipping
- Buttermilk: This is the secret ingredient that breaks down proteins for tender meat and helps the breading stick
- Panko breadcrumbs: These Japanese breadcrumbs create a lighter crispier coating than regular breadcrumbs
- Vegetable oil: You need enough depth for proper frying without crowding the pan
- Smoked paprika: Adds a subtle smoky depth that makes these taste like they came from a restaurant
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Instructions
- Create the buttermilk soak:
- Whisk the buttermilk with salt pepper garlic powder and paprika until well combined. Add your chicken strips and let them rest for at least 30 minutes.
- Set up your breading station:
- Place three shallow bowls in a row. Mix flour with salt pepper and smoked paprika in the first. Beat eggs in the second. Pour panko in the third.
- Coat each strip:
- Pull chicken from the marinade letting excess drip off. Press into flour then dunk in egg and finally coat thoroughly with panko.
- Heat your oil:
- Pour oil into a deep skillet until it reaches about 5cm depth. Bring it to 175°C (350°F) over medium-high heat.
- Fry until golden:
- Cook the tenders in batches for 3 to 4 minutes per side. They should be deep golden brown and crispy all over.
- Drain and serve:
- Let the chicken rest on a wire rack or paper towels for a minute. Serve warm with your favorite dipping sauces.
Pin it These have become our Friday night tradition. Something about dipping crispy chicken into sauces while watching a movie just feels right.
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Make Them Extra Crispy
After breading let the chicken strips sit on a rack for 10 minutes before frying. This dries the coating slightly and helps it adhere better creating an even crunchier exterior.
The Oven Method
Sometimes I bake these instead at 220°C (425°F) for about 20 minutes flipping halfway through. Spray the tops with oil spray first and they still get wonderfully crispy without the mess of frying.
Dipping Sauce Ideas
Barbecue and honey-mustard are classics but do not stop there. Try mixing mayo with a sriracha or make a honey-garlic sauce with heated honey and minced garlic.
- Double the recipe because these disappear fast
- Keep fried chicken warm in a 200°F oven if cooking a big batch
- Extra panko mixture keeps in the freezer for next time
Pin it There is something deeply satisfying about making chicken tenders that are better than any drive-through version. Hope your family loves these as much as mine does.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken strips for at least 30 minutes to ensure tenderness and flavor absorption. For even better results, refrigerate in the marinade for up to 2 hours before breading and frying.
- → Can I bake these tenders instead of frying?
Yes, place breaded strips on a baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 18–20 minutes. Flip halfway through cooking for even browning. The result will be slightly less crispy but still delicious.
- → What dipping sauces work best?
Barbecue sauce and honey-mustard are classic choices. Other excellent options include ranch dressing, buffalo sauce, honey garlic, sweet chili sauce, or even a simple honey-mayonnaise blend.
- → How do I know when the tenders are done?
The tenders should be golden brown on the outside and the internal temperature should reach 74°C (165°F). Cut into one thickest piece to verify the meat is white and opaque throughout with no pink remaining.
- → Can I prepare these ahead of time?
You can bread the tenders up to 4 hours before frying and keep them refrigerated on a parchment-lined baking sheet. For best results, fry just before serving. Leftovers can be reheated in a 180°C (350°F) oven for 10 minutes to restore crispiness.
