Description
Crispy homemade chicken tenders marinated in buttermilk and coated in a seasoned breadcrumb mixture, perfect for dipping and serving with your favorite sides.
Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 cup of all-purpose flour
- 2 large eggs
- 1 cup of breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper (optional for heat)
- 1/2 cup of buttermilk (or regular milk with a splash of vinegar)
- Vegetable oil for frying
Instructions
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Slice the chicken breasts into strips, about 1-inch wide.
- In a medium bowl, pour in the buttermilk and add the chicken strips, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes.
- In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
- In another shallow bowl, whisk the two eggs until well combined.
- In a third shallow dish, add the breadcrumbs. Optionally, mix in some salt, pepper, or grated Parmesan cheese.
- Remove the chicken from the buttermilk, allowing excess to drip off.
- Dredge each chicken strip in the flour mixture, then dip in the beaten eggs, and finally roll in the breadcrumbs. Place on a plate or baking sheet.
- In a large skillet, heat enough vegetable oil to cover the bottom of the pan by about 1/4 inch over medium-high heat.
- Carefully add the breaded chicken tenders to the hot oil, frying in batches if necessary.
- Fry for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Transfer cooked chicken tenders to a plate lined with paper towels to absorb excess oil.
- Prepare any desired dipping sauces while the chicken rests.
- Serve hot with your favorite dipping sauces and sides.
Notes
- For extra flavor, consider adding grated Parmesan cheese to the breadcrumb mixture.
- Ensure the oil is hot enough before adding the chicken to achieve a crispy texture.
- Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes