Description
These homemade chicken tenders are crispy on the outside, juicy on the inside, and seasoned all the way through. Whether you fry or bake them, they come out golden and full of flavor—every single time. Perfect for family dinners, meal prep, or casual entertaining, they’re a million times better than frozen tenders and easier to make than you think. Serve with your favorite dipping sauce and some crunchy slaw or fries for a meal everyone will love.
Ingredients
- 1.5 lbs chicken breasts or tenderloins, cut into strips
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- ¼ tsp cayenne pepper (optional)
- Oil for frying or brushing
Instructions
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In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes.
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Set up dredging station: flour + cornstarch and seasonings in one bowl, beaten eggs in another, panko in a third.
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Remove chicken from marinade. Coat in flour, dip in egg, then coat in panko. Repeat egg and panko for a double crunch.
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For frying: Heat oil to 350°F. Fry tenders in batches, 3–4 minutes per side. Drain on paper towels.
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For baking: Preheat oven to 425°F. Place tenders on a rack-lined baking sheet, spray or brush with oil. Bake 18–20 minutes, flipping halfway.
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Let rest a few minutes before serving.
Notes
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Rest the breaded tenders before cooking to help coating stick.
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Try crushed cornflakes or crackers if you don’t have panko.
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Add more cayenne if you want heat, or smoked paprika for a milder flavor boost.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Dinner, Appetizer
- Method: Pan Fry or Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365