Chicken tenders are one of my favorite to cook with as they are so tender just as the name implies. They are perfect portions too. And not to mention fun to eat.
My chicken tenders recipe is super easy. Dip the tenders in buttermilk. The thick buttermilk clings to the chicken and adds a little zing. A quick dredge in a combination of seasoned flour and breadcrumbs is the only breading. Fry the tenders in hot oil (canola and vegetable oils are good options) until crispy and golden brown. Immediately sprinkle with kosher salt. Serve with your favorite dipping sauce. Try ranch or blue cheese dressing, mayonnaise mixed with sriracha, or the old stand by ketchup.
24 chicken tenders
1 cup buttermilk
1 cup seasoned breadcrumbs
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
canola or vegetable oil for frying
- Place chicken tenders in a large bowl and add the the buttermilk. Set aside.
- In another large bowl, add the breadcrumbs, flour, salt, pepper, garlic powder, onion powder and paprika. Whisk to combine.
- Place a stock pot over medium high heat and add 2 inches of oil. Heat to 375 degrees F.
- Remove the tenders one at a time from the buttermilk and dredge in the breadcrumb/flour mixture.
- Fry 4 to 6 tenders at a time (do not crowd the pan) for 3 to 4 minutes per side. The tenders should be golden brown and cooked to an internal temperature of 165 degrees F.
- Remove the tenders to a cooling rack placed in a rimmed baking sheet. Season with a generous sprinkle of kosher salt.
- Serve immediately.