Crispy Fried Chicken Tenders

These crispy fried chicken tenders are golden on the outside, juicy on the inside, and seasoned to perfection. Coated in a savory breadcrumb or flour mixture and fried until crunchy, they’re a timeless favorite for kids and adults alike — ideal for casual dinners, parties, or meal prep.

Why You’ll Love This Recipe

• Extra crispy coating with tender, flavorful chicken inside

• Simple ingredients with customizable seasonings

• Perfect for dipping — pair with your favorite sauces

• Quick to make and loved by everyone

• Easily adaptable for baking or air frying

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken tenders or boneless chicken breasts, cut into strips

• Buttermilk (or plain yogurt mixed with milk)

• Salt and black pepper

• Garlic powder

• Paprika

• All-purpose flour

• Cornstarch (optional, for added crunch)

• Eggs

• Breadcrumbs or crushed cornflakes (optional, for double coating)

• Vegetable oil, for frying

• Fresh parsley or herbs (for garnish)

Directions

1. Place chicken in a bowl with buttermilk, salt, pepper, garlic powder, and paprika. Mix well and refrigerate for at least 30 minutes (up to overnight).

2. Prepare three shallow bowls: one with seasoned flour (plus cornstarch if using), one with beaten eggs, and one with breadcrumbs or crushed cornflakes.

3. Remove chicken from the marinade. Dredge in flour, dip into eggs, then coat with breadcrumbs.

4. Heat oil in a deep skillet or heavy-bottomed pan to 175 °C (350 °F).

5. Fry chicken tenders in batches for 3–5 minutes per side, or until golden brown and cooked through.

6. Remove and drain on paper towels. Garnish with chopped herbs if desired.

7. Serve hot with dipping sauces such as ranch, honey mustard, or spicy mayo.

Servings and timing

• Servings: 4

• Preparation time: 15 minutes

• Marinating time: 30 minutes

• Cooking time: 15 minutes

• Total time: 1 hour

Variations

• Spicy tenders: Add cayenne pepper or hot sauce to the marinade.

• Baked version: Bake at 200 °C (400 °F) for 20–25 minutes, flipping halfway.

• Air fryer: Cook at 200 °C (400 °F) for 12–14 minutes, spraying lightly with oil.

• Parmesan crusted: Add grated Parmesan to the breadcrumbs for extra flavor.

• Asian-style: Use soy sauce, ginger, and sesame oil in the marinade.

Storage / Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze uncooked coated tenders for up to 2 months. Fry or bake from frozen, adjusting time.

• Reheating: Reheat in a hot oven or air fryer until crispy. Avoid microwaving to maintain texture.

FAQs

Can I use chicken breast instead of tenders?

Yes, slice chicken breast into strips and follow the same method.

How do I make the crust extra crispy?

Use a combination of flour and cornstarch, and make sure the oil is properly preheated.

Do I have to marinate the chicken?

It’s highly recommended for flavor and tenderness, but even 30 minutes helps.

Can I reuse frying oil?

Yes, strain and store the oil after cooling. Use for up to 2–3 fry sessions.

What’s the best oil for frying chicken?

Neutral oils like vegetable, canola, or peanut oil are ideal.

Can I skip the breadcrumbs?

Yes, flour-only coatings also work well and give a classic fried chicken finish.

What dipping sauces go well with these?

Try ranch, BBQ sauce, honey mustard, garlic aioli, or hot sauce.

Are these gluten-free?

Use gluten-free flour and breadcrumbs for a gluten-free version.

Can I add herbs to the coating?

Yes, dried herbs like oregano or thyme add nice depth to the crust.

How do I know when the chicken is fully cooked?

Internal temperature should reach 75 °C (165 °F), and juices should run clear.

Conclusion

Crispy fried chicken tenders are a foolproof crowd-pleaser. With their crunchy coating and juicy interior, they’re perfect as a main dish, snack, or appetizer. Easy to customize and always delicious, they deserve a regular spot in your cooking rotation. Let me know when you’re ready for the sixth article.