Crispy Chicken Tenders Perfectly Cooked at Home

Ingredients

• 1 lb chicken breast, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup breadcrumbs (preferably panko)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• to taste salt and pepper
• as needed vegetable oil, for frying

Instructions

1. In a medium bowl, soak the chicken strips in buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. In a separate bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. This will be the dry dredge for the chicken.
3. Place the breadcrumbs in another bowl. Using panko will yield a lighter, crispier texture, so use them if available.
4. Remove chicken from buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, ensuring they’re well-coated. Shake off the excess flour.
5. Dip the flour-coated chicken back into the buttermilk, then roll them in the breadcrumbs until fully coated. Press down gently to ensure they stick well.
6. In a large skillet, heat vegetable oil over medium-high heat until shimmering. Carefully add the chicken tenders in batches, making sure not to crowd the pan.
7. Fry each side for about 4-5 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Adjust the heat as necessary to prevent burning.
8. Once cooked, transfer the chicken tenders to a paper towel-lined plate to absorb excess oil.
9. Serve hot, with your choice of dipping sauces such as honey mustard, ranch, or a zesty chipotle mayo.