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Crispy Chicken Tenders Recipe Easy Homemade Golden Crunch Guide

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This recipe delivers crispy, golden chicken tenders with a juicy inside using a secret double-dip breading technique and a buttermilk marinade for tenderness. Perfect for quick weeknight dinners, family gatherings, or game day snacks.

Ingredients

Scale
  • 1.5 pounds chicken tenders (fresh or thawed; can substitute chicken breasts sliced into strips)
  • 1 cup buttermilk (240 ml) for marinade
  • 1 cup all-purpose flour (120 grams) for coating (can swap with almond flour for gluten-free)
  • 1 ½ cups panko breadcrumbs (150 grams), preferably Japanese brand
  • ¼ cup Parmesan cheese (25 grams), finely grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked if possible)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • Vegetable oil or avocado oil for frying or air-frying

Instructions

  1. Marinate the chicken: Combine chicken tenders with buttermilk in a large bowl. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare breading stations: In one shallow dish, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In a second dish, beat the eggs. In a third dish, combine panko breadcrumbs and grated Parmesan cheese.
  3. Coat the chicken: Remove tenders from buttermilk, letting excess drip off. Dredge each tender in the seasoned flour, shake off excess, dip into beaten eggs, then press into the panko-Parmesan mixture for an even coating. Place coated tenders on a tray.
  4. Heat oil: Pour about 1 inch of oil into a frying pan and heat over medium-high until it reaches 350°F (175°C).
  5. Fry tenders: Fry a few tenders at a time without overcrowding for 3–4 minutes per side until golden brown and crispy. Internal temperature should reach 165°F (74°C). Flip gently with tongs.
  6. Drain and rest: Transfer cooked tenders to a cooling rack over a baking sheet to drain excess oil. Let rest for a few minutes.
  7. Serve hot with favorite dipping sauces like honey mustard, ranch, or spicy sriracha mayo.

Notes

For a lighter option, bake tenders at 425°F (220°C) for 15–20 minutes, flipping halfway and spraying lightly with oil. Use almond flour and gluten-free panko for gluten-free version. Substitute dairy-free yogurt or milk with lemon juice for dairy-free. Avoid overcrowding the pan when frying to maintain oil temperature and crispiness. Reheat leftovers in toaster oven or air fryer to keep coating crispy.

Nutrition

Keywords: crispy chicken tenders, homemade chicken tenders, golden crunch chicken, easy chicken recipe, fried chicken tenders, buttermilk chicken, double-dip breading

Find it online: https://evabakery.com/crispy-chicken-tenders-recipe-easy-homemade-golden-crunch-guide/