Crispy Golden Chicken Tenders

The golden crunch of perfectly fried chicken tenders has saved more weeknight dinners than I can count. My youngest brother went through a phase where he would eat literally nothing else, and I spent months perfecting the technique that finally satisfied his picky standards. Now they are the most requested thing at every family gathering.

I once made three batches for my nephews birthday party and watched them disappear in minutes. The best part was seeing kids who usually claim to hate everything actually ask for seconds. Now I always double the recipe because leftovers are mythical.

Ingredients

• Chicken breast fillets: Cut these into uniform strips so they all cook at the same rate, about half an inch thick
• Buttermilk: This is the secret to tender chicken, the acidity breaks down proteins for melt in your mouth texture
• Garlic powder and paprika: These build a flavor foundation that permeates every bite
• All-purpose flour: The first coating that helps the egg wash stick and creates a barrier for moisture
• Eggs: Beaten until slightly frothy, these act as the glue between flour and breadcrumbs
• Panko breadcrumbs: Japanese style crumbs that are lighter and crispier than traditional breadcrumbs
• Vegetable oil: Neutral oil with a high smoke point is essential for proper frying

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika until combined. Submerge chicken strips and refrigerate for at least 30 minutes.

Set up your breading station:

Arrange three shallow bowls in order, flour mixed with seasonings first, beaten eggs second, and panko breadcrumbs last.

Coat each strip:

Lift chicken from marinade, let excess drip off, then press into flour, dip in egg, and finally coat thoroughly with panko.

Heat the oil:

Pour oil into a deep skillet until it reaches two inches up the sides and heat until it reaches 175 degrees Celsius.

Fry until golden:

Cook tenders in batches for three to four minutes per side until deep golden brown and cooked through.

Drain and serve:

Transfer to a wire rack or paper towels to drain briefly before serving hot with your favorite dipping sauces.

Save

My grandmother always said the sound of frying chicken was the sound of love being made in the kitchen. Now whenever I hear that gentle sizzle, I am transported back to her tiny apartment where the windows would steam up and we would eat standing at the counter because we could not wait another second.

Making Them Ahead

You can bread the chicken strips up to six hours before frying and store them layered between parchment paper in the refrigerator. This actually helps the coating adhere better.

Baked Option

Arrange breaded strips on a wire rack set over a baking sheet and spray generously with cooking spray. Bake at 220 degrees Celsius for eighteen to twenty minutes, flipping halfway through.

Perfect Pairings

The beauty of chicken tenders is how well they play with so many sides. Classic potato wedges roasted with rosemary are always a hit, or a crisp coleslaw with a tangy vinegar dressing cuts through the richness.

• Try making a quick honey mustard sauce with mayonnaise, Dijon mustard, and honey
• A homemade barbecue sauce with molasses adds a smoky depth
• Lemon wedges on the side brighten everything up

Save

There is something deeply satisfying about making a food that everyone loves, no matter their age or pickiness. These tenders have a way of turning an ordinary Tuesday dinner into something that feels like a celebration.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken strips for at least 30 minutes, but up to 2 hours in the refrigerator for maximum tenderness and flavor absorption.

→ Can I bake these 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, flipping halfway through cooking.

→ What temperature should the oil be?

Heat the vegetable oil to 175°C (350°F) before frying. This ensures the chicken cooks through while achieving a golden, crispy exterior.

→ How do I know when the chicken is done?

The chicken is ready when golden brown on both sides and the internal temperature reaches 74°C (165°F). This typically takes 3–4 minutes per side.

→ What sauces work best for dipping?

Classic barbecue sauce and honey-mustard are traditional choices, but ranch, blue cheese, or sweet chili sauce also pair beautifully with these crispy strips.