Crispy Golden Breaded Chicken Tenders (Printable Version)

Golden crispy breaded chicken strips ready in 30 minutes. Perfect for dipping in your favorite sauces.

# What You Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ 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

# How To Make It:

01 - Whisk together buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Add chicken strips, ensuring they are fully coated. Marinate for at least 30 minutes, up to 2 hours refrigerated for enhanced tenderness.
02 - Arrange three shallow dishes: combine flour with salt, pepper, and smoked paprika in the first; beat eggs in the second; place panko breadcrumbs in the third. Keep stations orderly for efficient coating.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each strip thoroughly in seasoned flour, dip into beaten egg, then press into panko breadcrumbs to coat evenly. Shake off excess breading.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet. Heat to 350°F, monitoring with a thermometer to maintain proper frying temperature.
05 - Fry chicken strips in batches, avoiding overcrowding. Cook for 3 to 4 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to wire rack or paper towels to drain.
06 - Arrange chicken tenders on serving platter. Serve immediately while hot, accompanied by barbecue sauce and honey-mustard sauce for dipping.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken incredibly juicy inside while the panko creates the perfect crunch
  • These taste like restaurant quality but come together in under 30 minutes
02 -
  • Crowding the pan drops the oil temperature and makes soggy chicken so fry in batches
  • Letting the chicken rest on a wire rack keeps the bottom coating crispy unlike paper towels which trap steam
03 -
  • Pat the chicken strips dry before adding them to the buttermilk for better adhesion
  • Use a thermometer to maintain the oil temperature for consistent results
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