- Buttermilk brine for at least 4 hours ensures tender, flavorful chicken and helps coating adhere.
- Use a flour, buttermilk, then Panko dredge sequence and press crumbs firmly to prevent falling off.
- Fry in small batches, monitor oil temp, and check internal temperature reaches 165°F for safety and crispness.
- Prep ahead: pre-measure dredge mixes, slice evenly, and cool on a wire rack to avoid soggy bottoms.
There is something undeniably nostalgic about a plate of perfectly fried chicken tenders. I still remember the rainy Tuesdays from my childhood when my mother would pull out the cast iron skillet. She knew that chicken tenders were the only thing that could turn a gloomy day around. This chicken tenders recipe is my tribute to those memories, refined with professional chef techniques. It fits effortlessly as a quick weeknight meal or a festive dish for game day. By using a buttermilk brine, we ensure the meat stays incredibly tender. This is a healthy comfort food option that avoids the processed mystery meat of fast-food chains.
Table of contents
The Smart Cook’s Setup: Prep Ahead Steps
To avoid a flour-covered disaster in your kitchen, preparation is your best friend. A great chicken tenders meal starts with a little bit of foresight. If you prep your components early, the actual cooking becomes a breeze. I personally love to get my dredging stations ready before the first piece of chicken ever touches the flour.
- Marination Magic: Soak your chicken in buttermilk for at least 4.0 hours. This tenderizes the protein and helps the coating stick.
- Dredge Mix: Combine your flour, Panko, and spices in airtight containers the night before.
- Slicing Precision: Cut your chicken breasts into uniform strips early so they all cook at the same rate.
The Flavor Foundation: Your Ingredient List
Success in this chicken tenders journey depends heavily on the quality of your breading. I prefer a mix of flour for structure and Panko for that ultimate, jagged crunch. Fresh spices are non-negotiable, discard that three-year-old paprika for something vibrant!
The Meat & Brine
- 1.5 lbs Chicken Breast (cut into strips)
- 1.0 cup Buttermilk
- 1.0 tsp Hot Sauce (optional)
- 0.5 tsp Garlic Powder
The Breading
- 1.0 cup All-Purpose Flour
- 1.5 cups Panko Breadcrumbs
- 2.0 tsp Smoked Paprika
- 1.5 tsp Onion Powder
Chicken Tenders Recipe Card
Chicken Tenders Recipe
4
servings20
minutes15
minutes420
kcalThis chef-approved chicken tenders recipe features a tangy buttermilk brine and a dual-layer breading system for the most satisfying crunch you’ve ever experienced.
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Ingredients
1.5 lbs Chicken Breast (cut into strips)
1.0 cup Buttermilk
1.0 tsp Hot Sauce (optional)
0.5 tsp Garlic Powder
- The Breading
1.0 cup All-Purpose Flour
1.5 cups Panko Breadcrumbs
2.0 tsp Smoked Paprika
1.5 tsp Onion Powder
Directions
- Slice the chicken breasts into strips of equal thickness to ensure even cooking across the batch. Brine the chicken in a bowl with buttermilk, garlic powder, and hot sauce for at least 4.0 hours in the fridge.
- Whisk the flour and half of the seasonings in one shallow bowl, and the Panko with the remaining spices in another. Dredge each strip first in the seasoned flour, tapping off any excess.
- Dip the floured chicken back into the buttermilk brine until fully coated. Press the chicken firmly into the Panko mixture, ensuring every crevice is covered in breadcrumbs.
- Heat the oil in a large skillet to 350°F and fry the strips for 3.0 to 4.0 minutes per side. Drain on a wire rack and serve immediately with your favorite dipping sauces.
Notes
- If you prefer baking, place the breaded chicken on a rack over a baking sheet and bake at 400°F for 18.0 minutes.
- Make sure the chicken is patted dry before the flour stage if you didn’t use a brine; otherwise, the breading will slide off.
- Add a tablespoon of cornstarch to the flour mix for an even lighter, crispier texture.
Nutrition Facts
- Fat: 14g
- Sodium: 580mg
- Carbohydrates: 38g
- Protein: 32g
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The Best Dipping Partners and Pro Tips
Plating your chicken tenders is where you can truly let your personality shine. For a classic feel, serve them with a tangy honey mustard or a cooling ranch dressing. If you want to keep it balanced, a crisp coleslaw or sweet potato fries are fantastic companions. To achieve the best results, consider these actionable tips:
- Always check the internal temperature with a meat thermometer to ensure it reaches 165°F.
- Don’t crowd the pan; frying in small batches keeps the temperature stable and ensures maximum crunch.
- Use a wire rack for cooling instead of paper towels to prevent the bottom of the chicken tenders from getting soggy.
- Season with a tiny pinch of salt immediately after they come out of the oil while they are still glistening.
Why Panko is Essential for Chicken Tenders
Many home cooks ask why their chicken tenders don’t stay crispy. The secret often lies in the breadcrumbs. Panko breadcrumbs are lighter and airier than traditional crumbs. They don’t absorb as much oil, which means your chicken stays light and crunchy rather than greasy. Combined with the moisture from the buttermilk, you get a restaurant-quality result every time.
Kitchen Troubleshooting: Chicken Tenders FAQ
The flour-buttermilk-panko sequence is vital. Pressing the crumbs firmly into the wet chicken helps them bond during the frying process.
Yes! You can freeze them after breading but before frying. Simply cook from frozen, adding an extra 2.0 minutes to the cook time.
Frying gives the most traditional “crunch,” but baking is a fantastic healthy comfort food alternative that saves on cleanup.
Signing Off from the Kitchen
I truly hope this chicken tenders recipe brings a smile to your face and those around your table. There is nothing like a high-quality homemade meal to make someone feel loved. This chicken tenders guide is designed to be fool-proof, but don’t be afraid to experiment with your own spices. If you enjoyed this, you might also like my crispy buffalo wings or my Cane’s Sauce Recipe. Share your results with me on social media, I love seeing your culinary triumphs!
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