Very few things in life are as satisfying as biting into a perfectly crispy chicken tender. This recipe guarantees that crunch with a juicy interior, making it a hit for both kids and adults alike. Let’s dive into making these irresistible tenders that’ll have everyone asking for seconds.
Why This Recipe Works
- The double-dredging in flour and egg ensures a thick, crispy coating that sticks to the chicken.
- Using buttermilk in the marinade tenderizes the chicken, making it juicy and flavorful.
- Frying at the right temperature (375°F) ensures a golden exterior without absorbing too much oil.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Oil for frying
Equipment Needed
- Deep fryer or heavy-bottomed pot
- Thermometer
- Mixing bowls
- Tongs
- Paper towels
Instructions
Marinate the Chicken
Start by soaking the chicken tenders in buttermilk for at least 30 minutes. This step is crucial for tenderizing the chicken and adding flavor. Tip: For extra flavor, add a dash of hot sauce to the buttermilk.
Prepare the Dredging Station
In a bowl, mix flour, salt, pepper, garlic powder, and paprika. This blend will give your tenders that signature crispy coating with a kick. Tip: For an even crispier texture, you can add a tablespoon of cornstarch to the flour mixture.
Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off, then coat thoroughly in the flour mixture. For an extra thick coating, dip back into the buttermilk and then into the flour again.
Fry to Perfection
Heat oil to 375°F in a deep fryer or pot. Fry the tenders in batches to avoid overcrowding, about 3-4 minutes per side until golden brown. Tip: Keep an eye on the temperature to ensure it stays consistent for even cooking.
Drain and Serve
Transfer the cooked tenders to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Tips and Tricks
For those looking to elevate their chicken tenders, consider brining the chicken overnight in a saltwater solution before marinating in buttermilk for even juicier results. Another pro tip is to let the dredged chicken rest for 10 minutes before frying to help the coating adhere better. If you’re baking instead of frying, spray the tenders with cooking spray before baking to achieve a similar crispiness.
Recipe Variations
- Spicy Version: Add cayenne pepper or chili powder to the flour mixture for a spicy kick.
- Herb-Crusted: Mix dried herbs like thyme or rosemary into the flour for an aromatic twist.
- Gluten-Free: Use almond flour or gluten-free all-purpose flour as a substitute.
Frequently Asked Questions
Can I bake these instead of frying? Absolutely! Preheat your oven to 400°F and bake for 20 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Can I use chicken breasts instead of tenders? Yes, just cut the breasts into strips to mimic the size of tenders for even cooking.
Summary
This crispy chicken tenders recipe is a foolproof way to achieve that perfect crunch with a juicy interior. Whether fried or baked, these tenders are sure to be a crowd-pleaser.
