Description
Delicious and easy-to-make crispy chicken tenders that are perfect for any occasion.
Ingredients
Scale
- 1.5 pounds chicken tenders (about 680 g)
- 1 cup all-purpose flour (about 125 g)
- 1/4 cup cornstarch (about 32 g)
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (canola or vegetable)
Instructions
- Prepare your workspace: set up three stations — flour mixture, wet mixture, and a tray for coated tenders.
- Heat oil in a heavy skillet or Dutch oven to 350°F (175°C).
- In one bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper; whisk to blend evenly.
- In another bowl, whisk together buttermilk and egg until smooth.
- Working one piece at a time, dip each chicken tender into the flour mixture, then into the buttermilk-egg mixture, and finally back into the flour mixture, pressing the flour onto the chicken.
- Place the coated tenders on a wire rack or tray and let them rest for 10 minutes.
- Fry tenders in batches at 350°F for about 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
- Remove tenders to a wire rack set over a sheet pan to drain and stay crispy. Keep warm in a 200°F (95°C) oven if needed before serving.
- Serve hot with your favorite dipping sauces.
Notes
For lower-fat baking, consider baking at 425°F on a wire rack for 12-16 minutes. Optionally, add herbs or spices for flavor variations.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3-4 tenders
- Calories: 600
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 186mg