Chicken Tender

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🍗 Homemade Chicken Tenders (Crispy & Juicy)

🏷️ Overview:

These golden-brown chicken tenders are soaked in buttermilk for flavor and tenderness, coated in seasoned breadcrumbs, and pan-fried or baked to perfection. A family favorite that’s great for dinner, parties, or meal prep.

📝 Ingredients

For the Chicken:

  • 1 lb (450g) chicken tenders or boneless, skinless chicken breasts cut into strips

  • 1 cup buttermilk (or milk + vinegar substitute)

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1/2 tsp salt

  • 1/4 tsp black pepper

For the Breading:

  • 1 cup all-purpose flour

  • 1 cup breadcrumbs (panko for extra crunch)

  • 2 eggs

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • Salt & pepper to taste

For Frying (if frying):

  • Vegetable oil for frying (canola or peanut oil)

🔪 Instructions

1. Marinate the Chicken:

  • In a bowl, combine buttermilk, garlic powder, paprika, salt, and pepper.

  • Add chicken tenders, cover, and refrigerate for at least 30 minutes (or up to 4 hours). This helps tenderize and flavor the chicken.

2. Prepare the Breading Station:

  • In one bowl: beat 2 eggs.

  • In another: mix flour, paprika, and a pinch of salt and pepper.

  • In a third: place breadcrumbs.

3. Coat the Chicken:

  • Remove chicken from marinade.

  • Dredge in flour → dip in egg → coat in breadcrumbs. Press gently to help coating stick.

4. Cook the Chicken:

🌀 Option A: Pan-Fry

  • Heat 1/2 inch oil in a skillet over medium-high heat.

  • Fry chicken tenders in batches for 3–4 minutes per side, until golden and internal temp reaches 165°F (74°C).

  • Drain on paper towels.

🔥 Option B: Bake

  • Preheat oven to 425°F (220°C).

  • Place tenders on a baking rack over a sheet tray, spray lightly with oil.

  • Bake for 18–22 minutes, flipping halfway through until golden and cooked through.

💨 Option C: Air Fry

  • Preheat air fryer to 400°F (200°C).

  • Spray tenders lightly with oil.

  • Air fry in a single layer for 10–12 minutes, flipping halfway through.

🧂 Serving Suggestions

  • Serve with dipping sauces: honey mustard, ranch, BBQ, or spicy mayo

  • Pair with fries, salad, mac & cheese, or a wrap

❓ Q&A – Chicken Tenders

Q1: Can I make this without buttermilk?
A: Yes. Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let sit for 5–10 minutes to curdle. That’s your buttermilk substitute.

Q2: Can I freeze chicken tenders?
A: Absolutely. After cooking, let them cool and freeze in an airtight container. Reheat in the oven or air fryer for best texture.

Q3: How do I make them gluten-free?
A: Use gluten-free flour and gluten-free breadcrumbs or crushed cornflakes.

Q4: How do I know they’re fully cooked?
A: Use a meat thermometer. The internal temperature should be 165°F (74°C). The juices should run clear.

Q5: Can I use chicken thighs?
A: Yes. Boneless, skinless thighs work well. Cut into strips and follow the same process. They may be a bit juicier.

Q6: Can I prep these ahead of time?
A: Yes. You can bread the tenders and store them in the fridge for up to 24 hours before cooking. Or freeze them uncooked and fry/bake from frozen.

🔁 Variations:

  • Spicy: Add cayenne or hot sauce to marinade or breading.

  • Parmesan: Mix 1/4 cup grated Parmesan into the breadcrumbs.

  • Herb-y: Add dried thyme, oregano, or Italian seasoning to the flour mix.

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