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Crispy Fried Chicken Tenders

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Main Course, Snack
  • Method: Frying
  • Cuisine: American

Description

These Crispy Fried Chicken Tenders are golden, crunchy, and irresistibly delicious! Marinated in buttermilk and coated in a seasoned flour mixture, these tenders are perfect as an appetizer, snack, or main dish. Serve them with your favorite dipping sauces and watch them disappear!

Ingredients

Scale

For the Chicken:

  • 500 g (1 lb) chicken tenders or boneless chicken breasts, cut into strips
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1 teaspoon hot sauce (optional)

For the Breading:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch (for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)

For Frying:

  • Oil for frying (vegetable, canola, or peanut oil)

For Serving:

  • Dipping sauces (e.g., ranch, honey mustard, BBQ sauce)
  • Lemon wedges (optional)

Instructions

🍗 Marinate the Chicken:

  1. Prepare the Marinade:
    • In a large bowl, combine the buttermilk and hot sauce.
    • Add the chicken strips and toss to coat evenly.
    • Cover and refrigerate for 30 minutes to 2 hours (for extra tenderness).

🍞 Prepare the Breading:

  1. Mix the Dry Ingredients:

    • In a large bowl or shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.

  2. Coat the Chicken:

    • Remove chicken from the marinade, allowing excess buttermilk to drip off.
    • Dredge the chicken strips in the flour mixture, pressing lightly to ensure an even coating.
    • For extra crispy tenders, repeat the dredging process by dipping the chicken back into the buttermilk and again into the flour mixture.

🔥 Fry the Chicken:

  1. Heat the Oil:

    • Pour oil into a large, deep skillet or pot until it reaches about 2-3 inches deep.
    • Heat oil to 175°C (350°F). Use a thermometer to maintain the temperature.

  2. Fry in Batches:

    • Carefully add chicken tenders to the hot oil, 3-4 pieces at a time to avoid overcrowding.
    • Fry for 4-5 minutes, turning occasionally until golden brown and cooked through (75°C / 165°F internal temperature).

  3. Drain Excess Oil:

    • Remove chicken with a slotted spoon and transfer to a plate lined with paper towels.
    • Lightly sprinkle with salt while hot.

🍽️ Serve:

  1. Presentation:

    • Serve the chicken tenders hot with your choice of dipping sauces.
    • Garnish with lemon wedges if desired.

  2. Accompaniments:

    • Pair with fries, coleslaw, or a fresh salad for a complete meal.

Notes

  • Make It Spicy: Increase the cayenne pepper or add chili powder to the flour mixture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating Tip: Reheat in an oven or air fryer to maintain crispiness.

Find it online: https://recipe.ukfinda.com/crispy-fried-chicken-tenders.htm