Best Chicken Tenders Ever

Savor the Crispy Delights of Best Chicken Tenders Ever

Embark on a flavor voyage with this Best Chicken Tenders Ever recipe, where juicy chicken meets a golden, crackly crust that stays crisp even after cooling. Whether you’re cooking for a cozy family night or prepping for game-day guests, this dish delivers comfort and crunch in every bite.

Ideal for easy dinners or weekend fun, these tenders hit the sweet spot between simple and show-stopping. Ready to dive into the crispy world of homemade chicken strips? Let’s get started!

Flavorful and Crunchy: Your New Go-To Chicken Tenders Recipe

This Best Chicken Tenders Ever recipe not only brings bold seasoning and a superb crunch—it elevates plain chicken into something memorable. And because it’s structured with professional tips and clear steps, any home cook can nail it on the first try.

Here’s how you can bring that irresistible texture and satisfying taste to your kitchen.

Pro Tips for the Perfect Chicken Tenders

1. Marinate with purpose: Let the chicken soak in buttermilk and hot sauce for at least 30 minutes so it absorbs flavor and stays moist.
2. Layer the coatings: A two-stage dredge creates that deep crunch—first a light dusting, then a full coating.
3. Manage oil temp: Heat your oil to 365°F so the tenders cook through and the exterior crisps without burning.
4. Avoid overcrowding: Fry in batches so each piece gets full oil circulation and no sticking or soggy spots.
5. Drain properly: Use a wire rack over a sheet pan—not paper towels—to keep the crust crisp post-frying.

Best Chicken Tenders Ever: Recipe

• Preparation time: 15 minutes (+30 minutes marinade)
• Cooking time: About 7-10 minutes per batch
• Servings: 4 (approx. 1 lb chicken)
• Equipment: 5½ qt Dutch oven (or deep fryer), wire rack, sheet pan, mesh strainer, oil thermometer, instant-read thermometer, mixing bowls, dry measuring cups, measuring spoons.

Ingredients:

▢ 1 lb chicken tenderloins (or breasts cut into strips)
▢ 3 teaspoon seasoned salt, divided into 1 teaspoon + 2 tsp, to taste
▢ 1½ cup buttermilk
▢ 2 tablespoon hot sauce
▢ 1 large egg, beaten
▢ 2 cup all-purpose flour
▢ 1 cup cornstarch
▢ 2 teaspoon paprika
▢ 2 teaspoon granulated garlic
▢ 1 teaspoon powdered sugar
▢ 1 teaspoon black pepper, freshly cracked
▢ ½ teaspoon cayenne pepper
▢ ¼ teaspoon baking powder
▢ Oil, for frying

Directions:

1. Season and Marinate the Chicken: Begin by seasoning your chicken tenderloins with about 1 teaspoon of the seasoned salt. Then stir together the buttermilk and hot sauce, and coat every piece of chicken completely. Cover the bowl and refrigerate for at least 30 minutes, but no more than 8 hours.
2. Prepare the Batter and Coating: When ready to cook, whisk the beaten egg and remaining ½ cup of buttermilk in a medium bowl. In a separate large bowl (or a sealable bag if you prefer), combine the flour, cornstarch, baking powder, paprika, granulated garlic, powdered sugar, remaining 2 teaspoon seasoned salt, black pepper, and cayenne pepper.
3. Pre-Heat Oil and Dry the Chicken: Remove the chicken from the fridge about 15-30 minutes before frying so it warms slightly and cooks more evenly. Meanwhile, heat oil in your Dutch oven (or fryer) to 365 °F using the oil thermometer.
4. First Dredge: Take each tender out of the buttermilk mixture and let excess drip off. Then lightly dust each piece in the flour-mixture—this is just a thin coating to help the next layer stick.
5. Second Coat for Maximum Crunch: Dip the lightly coated tender into the egg/buttermilk bowl quickly. Let the excess drip back. Then return it to the flour mix and press the flour firmly into the chicken so a thick coating forms—this is what creates the “craggies” that deliver serious crunch. Place coated tenders on a plate or baking sheet, spacing them slightly so they dry evenly.
6. Fry to Perfection: Working in small batches so you don’t crowd the pan, fry the tenders for about 7-10 minutes per batch. Turn halfway through if needed. Use your instant-read thermometer to confirm the internal temperature reaches 165 °F. If the pieces float and are deep golden brown, they’re ready.
7. Drain and Serve Immediately: Once cooked, transfer tenders to a wire rack set over a baking sheet to drain excess oil. Do not use paper towels—the crust will stay crispier on the rack. If you cook in multiple batches and want to keep them warm, place the rack in a 200 °F oven until all are done and you’re ready to serve.

Ready to Relish!

With this Best Chicken Tenders Ever recipe, you’ll bring home the taste of restaurant-quality crunch with home-kitchen ease. Serve them hot with your favorite dipping sauce or alongside seasoned fries for a full meal experience.

While you’re here, you might also enjoy trying different recipes like the fun candied carrots or a hearty chicken bacon ranch casserole for side dishes and mains. Explore more such ideas here and here.

Ready your fryer, invite your friends (or treat yourself) and dive into these spectacular tenders. Your taste buds will thank you!

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