Description
Crispy fried chicken tenders deliver golden-brown perfection with a crackling exterior and juicy interior. Seasoned with secret spices and hand-breaded, these irresistible morsels promise satisfying comfort that calls you back for another delightful bite.
Ingredients
Scale
Proteins:
- 500 g (1 lb) chicken tenders or boneless chicken breasts, cut into strips
Breading and Seasoning:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
Liquids and Extras:
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 1 teaspoon hot sauce
- Oil for frying (vegetable, canola, or peanut oil)
- Dipping sauces (e.g., ranch, honey mustard, BBQ sauce)
- Lemon wedges
Instructions
- Infuse the chicken strips with a zesty buttermilk marinade, combining garlic powder, onion powder, paprika, salt, and pepper. Submerge the meat completely and refrigerate for a minimum of 30 minutes, allowing flavors to penetrate deeply.
- Create a crisp coating by blending flour, cornstarch, baking powder, salt, and pepper in one bowl. Prepare a separate bowl with whisked eggs for the dredging process.
- Extract chicken from the marinade, letting excess liquid drip away. Carefully coat each tender first in the seasoned flour mixture, then dip into beaten eggs, and finally return to the flour mixture, pressing gently to ensure a thorough, even layer.
- Prepare a deep skillet or fryer with vegetable oil, heating to precisely 350F (175C). The oil depth should reach approximately two inches for optimal frying.
- Carefully lower chicken tenders into the hot oil, cooking in small batches to maintain proper temperature. Fry each side for 4-5 minutes until achieving a rich golden-brown exterior and ensuring the internal temperature reaches 165F (74C).
- Transfer fried tenders to a paper towel-lined plate, allowing excess oil to drain. Serve immediately alongside preferred dipping sauces like ranch, honey mustard, or barbecue for a delectable meal.
Notes
- For the most tender and flavorful chicken, marinate for at least 2 hours to let buttermilk’s acidity break down proteins and infuse deep flavor.
- Keep oil temperature consistent at 350F to ensure crispy exterior without burning, using a thermometer for precise monitoring.
- Pat chicken completely dry before coating to help breading stick better and create extra crunchiness.
- Gluten-free option: Replace wheat flour with almond flour or gluten-free breadcrumbs for those with wheat sensitivities.
- Healthier alternative: Bake tenders at 425F for 15-20 minutes, turning once, to reduce oil absorption while maintaining crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg