Crispy Golden Chicken Tenders (Printable)

Golden breaded chicken strips marinated and fried until crispy, served with savory dipping sauces.

# What You'll Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# Steps:

01 - In a bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika. Add chicken strips and marinate for at least 30 minutes or refrigerate up to 2 hours for enhanced tenderness.
02 - Place the flour combined with salt, black pepper, and smoked paprika in a shallow dish. Beat the eggs in a separate bowl. Arrange panko breadcrumbs in a third bowl.
03 - Remove chicken from marinade allowing excess to drip off. Dredge each strip in the seasoned flour, dip into beaten eggs, then thoroughly coat with panko breadcrumbs.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet and heat to 350°F (175°C).
05 - Cook chicken tenders in batches without overcrowding for 3 to 4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels.
06 - Serve hot accompanied by barbecue and honey-mustard sauces.

# Expert Tips:

01 -
  • The buttermilk marinade makes chicken tender in a way that feels almost impossible—no pounding required.
  • Panko breadcrumbs stay crispy for hours, even after they cool down slightly.
  • The whole thing comes together in under an hour, and tastes like you spent way more time on it than you did.
02 -
  • Skipping the marinade or rushing it won't ruin the dish, but the buttermilk really does make the chicken noticeably more tender—it's worth the 30 minutes.
  • Oil temperature matters more than you think; I learned this the hard way by frying at too low a temperature and ending up with soggy, greasy tenders.
03 -
  • If you're nervous about the oil temperature, use a thermometer—it removes all the guesswork and your first batch will come out perfect.
  • Let the breaded strips sit on a plate for 10 minutes before frying; the coating sets slightly and adheres better in the hot oil.
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