These top chick chicken tenders are crisp, golden strips of chicken with a lightly seasoned, crunchy coating and juicy centers. A quick buttermilk marinade adds flavor and helps keep the chicken tender, while a two-step flour-and-crumb coating fries up especially well for an easy weeknight meal.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts, cut lengthwise into strips about 1 inch (2.5 cm) wide
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1½ cups (190 g) all-purpose flour
- 1 cup (100 g) panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine salt, divided
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper, optional
- 4 cups (950 ml) neutral frying oil, such as canola or vegetable oil; use enough to reach about 1½ inches (4 cm) in a heavy pot
Instructions
- Marinate the chicken. In a medium bowl, whisk the buttermilk and egg until combined. Add the chicken strips, turn to coat, cover, and refrigerate for 1 hour. Keep raw chicken and its marinade away from ready-to-eat foods. For food safety, do not leave poultry at room temperature while it marinates.
- Set up the coating. In a shallow dish, combine the flour, panko, paprika, garlic powder, onion powder, ½ teaspoon of the salt, black pepper, and cayenne if using. Lift each chicken strip from the buttermilk mixture, let excess drip back into the bowl, and press it into the flour mixture. Turn to coat all sides, then place on a clean tray. Discard the leftover marinade.
- Heat the oil. Pour the oil into a heavy, deep pot, leaving plenty of room at the top. Heat over medium to medium-high heat to 350°F (175°C), checking with a frying thermometer. If you do not have one, test a small pinch of coating: it should sizzle steadily without browning instantly. Avoid filling the pot more than halfway, and keep water away from hot oil.
- Fry in batches. Add a few tenders at a time, leaving room between them so the oil temperature does not drop sharply. Fry for about 3–4 minutes per side, turning once, until deeply golden and cooked through. Adjust the heat to keep the oil near 350°F (175°C); crowding the pot can make the coating greasy.
- Check the chicken. Transfer each batch to a wire rack set over a rimmed baking sheet, or to a paper-towel-lined plate. Check the thickest part of several tenders with a food thermometer. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C); if a piece is below that, return it to the hot oil and check again. Sprinkle with the remaining ½ teaspoon salt while hot.
- Serve. Let the tenders rest for about 3 minutes so the coating settles, then serve hot. Allow the oil to cool completely before disposing of it safely; never pour hot oil down a drain.
Tips
- Cut evenly. Similar-sized strips cook at roughly the same rate. If some pieces are much thicker, gently flatten them to an even thickness before marinating.
- Keep the coating crisp. A wire rack lets steam escape underneath the chicken. Stacking hot tenders or covering them can soften the crust.
- Use a thermometer. Oil temperature helps prevent greasy or overly dark breading, while a separate instant-read thermometer confirms the chicken is safely cooked. Do not judge doneness by color alone.
- Make a buttermilk substitute. Stir 1 tablespoon (15 ml) lemon juice or white vinegar into 1 cup (240 ml) milk and let it stand for 5 minutes. It will be thinner and a little less tangy than buttermilk, but works for the marinade.
Serving Suggestions
Serve the tenders with honey mustard, barbecue sauce, ranch dressing, or ketchup for dipping. For a meal, add fries, coleslaw, a green salad, or corn on the cob. They also work in a toasted sandwich or sliced over a salad; add the chicken just before serving so the breading stays crisp.
Variations
- Make them spicier: Increase the cayenne to ½ teaspoon, or add ½ teaspoon hot sauce to the buttermilk mixture. Taste the seasoning in the coating before breading and adjust it to suit.
- Use regular breadcrumbs: Swap in 1 cup (100 g) fine, plain breadcrumbs for the panko. The coating will be more compact and less craggy, but will still crisp when fried.
- Bake instead: Arrange coated strips on a lightly oiled wire rack over a baking sheet and mist the tops with oil. Bake at 425°F (220°C) for about 15–20 minutes, turning once, until crisp and the thickest pieces reach 165°F (74°C) on a food thermometer. Timing depends on strip thickness.
- Air-fry: Lightly spray the breaded tenders with oil and arrange in a single layer in a preheated air fryer. Cook at 400°F (205°C) for about 10–14 minutes, turning halfway, until golden and 165°F (74°C) inside. Cook in batches rather than crowding the basket.
Storage and Reheating
Refrigerate cooked tenders within 2 hours of cooking, in a covered container, for 3–4 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator rather than on the counter.
To reheat, arrange refrigerated or thawed tenders on a rack over a baking sheet and warm at 375°F (190°C) until hot and crisp, usually 10–15 minutes depending on size. An air fryer also works well; heat at 350°F (175°C), turning once. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Microwaving is quick but tends to soften the breading.
Frequently Asked Questions
Can I make the chicken tenders ahead?
For the best texture, fry them shortly before serving. You can cut the chicken and mix the dry coating a day ahead, storing each covered in the refrigerator or pantry as appropriate. Keep raw chicken refrigerated, and coat it just before frying so the breading does not become soggy.
Why is the coating falling off?
Excess marinade can make the coating slide, so let it drip off before breading and press the flour mixture firmly onto each strip. After coating, avoid handling the tenders repeatedly. Fry in batches and turn them gently once the first side has set.
Can I use chicken tenderloins instead of breast strips?
Yes. Use about 1½ pounds (680 g) of tenderloins and remove the thin tendon if desired. Their size can vary, so start checking early and rely on a thermometer: each piece needs to reach 165°F (74°C).
How can I tell when the oil is hot enough?
A frying thermometer is the most reliable option; aim for 350°F (175°C) before adding chicken. If the oil is too cool, the coating absorbs more oil; if it is too hot, the outside can brown before the center cooks. Let the oil return to temperature between batches.
Can I reuse the frying oil?
After it has cooled completely, strain the oil through a fine sieve to remove crumbs. Refrigerate it in a sealed, clearly labeled container and use it soon for another savory frying job if it still smells clean. Discard oil that is dark, foamy, or has an unpleasant smell; never reuse oil that has been mixed with water.
Can I make these gluten-free?
Use a measure-for-measure gluten-free flour blend and certified gluten-free panko or breadcrumbs. Check ingredient labels, and keep the coating, utensils, and cooking surfaces separate from gluten-containing foods. The crust texture may differ slightly from the original.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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