Why You’ll Love This Recipe

Crispy Chicken Tenders are a family-favorite comfort food known for their juicy interior and golden, crunchy exterior. Perfect for dipping, snacking, or pairing with sides like fries or coleslaw, these tenders are easy to make and even better than takeout. They’re ideal for weeknight dinners, game days, or anytime you crave a satisfying bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken tenderloins (or boneless skinless chicken breasts cut into strips)all-purpose floureggsbuttermilkpanko breadcrumbsregular breadcrumbsPaprikaonion powdergarlic powdersalt and peppervegetable oil (for frying)

directions

Place the chicken tenders in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes, or up to overnight in the fridge.

In one bowl, combine the flour with salt, pepper, paprika, onion powder, and garlic powder.

In a second bowl, beat the eggs.

In a third bowl, mix the panko and regular breadcrumbs.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour, then dip in egg, and finally coat thoroughly with the breadcrumb mixture.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry the chicken tenders in batches for 5-6 minutes, or until golden brown and fully cooked. Internal temperature should reach 165°F (74°C).

Remove and drain on a paper towel-lined plate.

Let rest briefly before serving with your favorite dipping sauces.

Servings and timing

This recipe makes about 12 tenders, enough for 4 servings.Preparation time: 15 minutesMarinating time: 30 minutes (or overnight)Cooking time: 15 minutesTotal time: 1 hour (or more with longer marination)

Variations

Use crushed cornflakes instead of panko for extra crunch.

Add cayenne pepper to the flour for a spicy kick.

Swap buttermilk for yogurt or milk with a splash of lemon juice if needed.

Make them in the oven or air fryer for a healthier version.

Use gluten-free flour and breadcrumbs to make them gluten-free.

storage/reheating

Store leftover tenders in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 375°F (190°C) for 8-10 minutes or in the air fryer at 350°F (175°C) for 5-6 minutes to restore crispiness.They can also be frozen for up to 2 months; reheat from frozen in the oven.

FAQs

Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for 20-25 minutes on a wire rack set over a baking sheet.

What’s the difference between panko and regular breadcrumbs?

Panko is flakier and lighter, creating a crispier texture.

Do I have to marinate the chicken?

Marinating in buttermilk tenderizes the meat and adds flavor, but you can skip if short on time.

Can I use chicken thighs?

Yes, boneless skinless thighs work great and stay juicy.

How do I keep the coating from falling off?

Make sure the chicken is patted dry before flouring, and press breadcrumbs firmly to stick.

Can I make these in an air fryer?

Absolutely—air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.

Can I make a large batch and keep them warm?

Yes, keep cooked tenders warm in a low oven (around 200°F or 95°C) until ready to serve.

Conclusion

Crispy Chicken Tenders are a satisfying, crunchy, and flavorful classic that’s hard to beat. With a few simple ingredients and a bit of prep, you can enjoy homemade tenders that rival any restaurant version. Great for kids, parties, or quick meals, this recipe is a dependable favorite you’ll return to time and again.