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Homestyle Fried Chicken Tenders

Crispy, golden-brown chicken tenders are coated in seasoned flour and panko breadcrumbs, then fried until crackling and tender inside. The process involves marinating in buttermilk for tenderness, dredging for crunch, and frying to achieve a satisfying, imperfectly perfect exterior. The final texture is juicy on the inside with a crispy, flaky crust that crackles with each bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pound boneless, skinless chicken tenders cut into strips about 3 inches long
  • 1 cup cup buttermilk or milk mixed with a teaspoon of vinegar
  • 1 tablespoon hot sauce optional, for marinade
  • 1 1/2 cups all-purpose flour for coating
  • 1 cup panko breadcrumbs for extra crunch
  • 1 teaspoon paprika for flavor
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 eggs beaten eggs for double coating (optional)
  • oil enough to fill your pan vegetable or peanut oil high smoke point, for frying

Equipment

  • Deep-fry thermometer
  • Large heavy-bottomed pan or Dutch oven
  • Wire rack over baking sheet
  • Mixing bowls

Method
 

  1. Set up your station: a bowl with buttermilk (and hot sauce if using), a bowl with seasoned flour, a bowl with beaten eggs, and a bowl with panko breadcrumbs mixed with paprika, salt, and pepper.
  2. Pat the chicken tenders dry with paper towels to remove excess moisture, which helps the coating stick better.
  3. Dip each chicken strip into the buttermilk mixture, ensuring it’s fully coated. Let the excess drip off.
  4. Dredge the coated chicken into the seasoned flour, pressing lightly so the flour adheres well.
  5. If you want an extra crispy crust, dip the floured chicken into the beaten eggs, then coat again in the seasoned panko mixture.
  6. Heat the oil in your pan over medium-high heat, monitoring with a deep-fry thermometer. Once the oil reaches around 175°C (350°F), it's ready.
  7. Carefully place the coated chicken tenders into the hot oil, working in batches to avoid overcrowding. Fry each batch for about 3-4 minutes, turning occasionally, until golden brown and crispy.
  8. Use tongs to transfer the tenders onto a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
  9. Let the tenders rest for 2 minutes to settle the juices and firm up the crust before serving.
  10. Arrange the crispy tenders on a plate and serve hot, paired with your favorite dips for maximum enjoyment.

Notes

For best results, fry in small batches to keep oil temperature steady. Feel free to customize seasonings or add spices to suit your taste. Resting the tenders after frying helps keep them crispy and juicy.