These chicken tenders are designed to be incredibly crunchy on the outside while remaining juicy and tender on the inside. The combination of a buttermilk soak and a double-coating of seasoned flour ensures a professional-grade crust every time.
List of ingredients
- 4 chicken breasts, boneless, skinless – cut into strips.
- 1 cup buttermilk – used for tenderizing the meat.
- 1 teaspoon hot sauce – adds flavor and acidity.
- 2 large eggs, beaten – acts as a binder for the flour.
- 2 cups flour – all-purpose flour for the breading.
- 2 1/2 teaspoons kosher salt – for seasoning the coating.
- 3/4 teaspoon course ground black pepper – adds a bold flavor.
- 1/8 teaspoon paprika – provides a subtle color and taste.
- 1/8 teaspoon garlic powder – adds savory depth.
- 1/8 teaspoon baking powder – creates air bubbles for extra crispiness.
- vegetable oil – for deep frying in a Dutch oven.
step-by-step instructions
- Marinate: Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Prepare Stations: Add the beaten eggs to one bowl and combine the flour, salt, pepper, paprika, garlic powder, and baking powder in a second bowl.
- First Coat: Dip each piece of chicken from the buttermilk bowl directly into the flour mixture.
- Binding: Dip the floured chicken into the beaten eggs.
- Second Coat: Dip the chicken back into the flour mixture for a second time.
- Prepare for Frying: Shake excess flour gently off each piece and place the chicken onto a baking sheet.
- Heat Oil: Heat the vegetable oil (three inches deep) in a Dutch oven on medium-high heat until it reaches 350 degrees.
- Fry: Fry the chicken in small batches for 5-7 minutes or until they are golden brown.
Alternative Cooking Techniques
Oven-Baked Method
To bake these tenders, use a combination of flour and breadcrumbs. Use 1 cup of flour and 1 cup of breadcrumbs in separate bowls, dividing the spices evenly between them. Dredge the chicken from the buttermilk into the flour, then the eggs, and finally the breadcrumbs.
Place the breaded tenders on a baking sheet lined with parchment paper or coated with cooking spray. Melt 2 tablespoons of butter and brush the tops of each tender for better color and flavor. Bake at 400 degrees for 20-25 minutes until the chicken is cooked through.
Air Fryer Method
Follow the standard breading process used for frying without any modifications to the marinade or flour mixture. Preheat your air fryer to 400 degrees before adding the chicken.
Place the tenders in a single layer in the air fryer basket, ensuring they do not touch to allow for proper air circulation. Cook at 400 degrees for 6 minutes, flip the tenders, and cook for another 5-7 minutes until golden brown and cooked through.
Ingredient Substitutions and Tips
Creating a Homemade Buttermilk Substitute
If you do not have buttermilk, you can make a quick replacement. Add 1 tablespoon of white vinegar or fresh lemon juice to a liquid measuring cup and fill the rest with whole milk to reach 1 cup.
Let the mixture sit for 10 minutes before stirring and using it in the recipe. For larger quantities, such as 2 cups of buttermilk, increase the vinegar to 3 tablespoons and let it rest for 15 minutes.
Choosing the Right Frying Oil
Use a neutral cooking oil with a high smoke point to avoid burning. Canola, peanut, or vegetable oils are the best choices for this recipe as they do not add unwanted flavors to the chicken.
Avoid using extra virgin olive oil or butter for deep frying, as these have lower smoke points and can break down at 350 degrees. This ensures the oil remains stable throughout the frying process.
The Role of Baking Powder in Breading
Adding a small amount of baking powder to the flour mixture is a key technique for maximum crunch. Baking powder creates tiny air bubbles in the breading as it hits the hot oil.
These bubbles expand, making the crust lighter and more porous, which prevents the coating from becoming too dense or hard. This results in a texture similar to high-end restaurant fried chicken.
Flavor Variations
Italian Style Seasoning
For an Italian twist, remove the paprika from the flour mixture. Instead, add grated parmesan cheese and 1/2 teaspoon of dried Italian seasoning to the flour.
Fry the chicken as usual and serve it with a fresh squeeze of lemon juice over the top. This version pairs well with a garlic aioli or a marinara dipping sauce.
Spicy Heat Adjustments
To increase the heat level, add a pinch of cayenne pepper or chipotle powder to the flour mixture. You can also increase the amount of hot sauce in the buttermilk marinade.
For a more complex heat, try adding 1 teaspoon of taco seasoning or a Cajun spice blend. If using dried herbs like oregano or basil, grind them into a fine powder before mixing to ensure they distribute evenly.
Savory Umami Enhancements
Adding onion powder or cumin to the flour mixture can deepen the savory profile of the tenders. A small amount of smoked paprika can be used instead of regular paprika to add a woody, grilled flavor.
Ensure that any additional spices are finely ground to prevent clumps in the breading. This ensures a smooth, consistent coating on every piece of chicken.
Storage and Reheating Guidelines
Refrigeration and Shelf Life
Serve the chicken tenders immediately after frying for the best texture. Once cooled, they can be stored in an airtight container in the refrigerator for up to 3 days.
To prevent the chicken from becoming soggy in the fridge, let it cool completely on a wire rack before sealing the container. This stops steam from trapping moisture inside the container.
Freezing for Long-Term Use
These tenders can be frozen for up to 3 months. Once completely cooled, flash-freeze them on a baking sheet for one hour before transferring them to a freezer-safe bag.
When you are ready to eat them, thaw the tenders in the refrigerator overnight. This prevents the breading from absorbing too much moisture during the thawing process.
Best Reheating Methods
Avoid using a microwave to reheat fried chicken, as it will make the coating soft and soggy. Instead, use an air fryer, toaster oven, or standard oven.
Heat the oven to 300 degrees and place the tenders on a rack for 7-10 minutes. This temperature is high enough to crisp the exterior but low enough to keep the inside juicy.
Troubleshooting and Pro Tips
Maintaining Constant Oil Temperature
The oil should be held at 350 degrees for the best results. If the oil is too hot, the outside will burn before the inside is cooked; if it is too cold, the chicken will absorb too much oil and become greasy.
Use a kitchen thermometer to monitor the oil. After adding a batch of chicken, the temperature will drop, so allow the oil to return to 350 degrees before adding the next batch.
Preventing Breading from Falling Off
If the breading separates from the meat, ensure the chicken is at room temperature before frying. Cold chicken can cause the oil temperature to drop too quickly, which loosens the bond between the meat and the flour.
Additionally, make sure to shake off excess flour gently. Too much loose flour can fall off in the oil, while too little may not provide enough structure for the double-dredge to stick.
Keeping Tenders Crispy While Cooking
When frying in batches, place the finished tenders on a baking sheet in an oven preheated to 250 degrees. This keeps them warm and crisp without overcooking them.
Do not cover the chicken with foil or place them on paper towels, as this creates steam. Steam is the enemy of crispiness and will quickly soften the breading.
Serving Suggestions
Ideal Dipping Sauces
Ranch, honey mustard, and buffalo sauce are classic pairings for crispy chicken tenders. For a sweeter option, try a honey-sriracha glaze or a maple-mustard dip.
Homemade sauces often taste fresher and allow you to control the salt and sugar content. Pairing a creamy sauce with a spicy sauce provides a balanced flavor profile for the meal.
Complementary Side Dishes
Serve these tenders with coleslaw or a garden salad to add a refreshing, acidic contrast to the fried coating. Corn on the cob or roasted broccoli are also excellent nutritional additions.
For a more indulgent meal, pair the chicken with seasoned potato wedges or a side of macaroni and cheese. Ensure side dishes are served hot to match the temperature of the chicken.
Common Questions
What is a buttermilk substitute?
You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and letting it sit for 10 minutes. This mimics the acidity and thickness of real buttermilk.
How can I keep them crispy once fried?
Store them on a wire rack to allow air to circulate around the entire piece of chicken. If keeping them warm, use a low oven at 250 degrees and avoid covering them with any lid or foil.
Can I substitute the flour for breadcrumbs?
Breadcrumbs should not be used as a one-to-one replacement for flour in this specific frying recipe. Breadcrumbs do not adhere the same way and can burn more quickly in deep oil.
The breading keeps falling off. How do I keep it on the chicken?
Ensure your oil is exactly 350 degrees and that the chicken is not too cold when it enters the oil. Also, follow the double-dredge process strictly: flour, then egg, then flour again.
Print
Super Crispy Chicken Tenders
- Total Time: 61 minutes
- Yield: 4 servings 1x
- Diet: General
Description
The best recipe for juicy, flavorful Super Crispy Chicken Tenders made with chicken breasts and buttermilk. Plus oven and air fryer options!
Ingredients
- 4 chicken breasts, boneless, skinless
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2 large eggs, beaten
- 2 cups flour
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon course ground black pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon baking powder
- vegetable oil, for frying
Instructions
- Step 1: Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Step 2: Add the eggs to one bowl and the flour and spices to a second bowl.
- Step 3: Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Step 4: Dip it into the eggs then back into the flour mixture.
- Step 5: Shake excess flour gently off and put the chicken onto a baking sheet.
- Step 6: Repeat with all the pieces.
- Step 7: Heat the oil (three inches deep) in a Dutch oven on medium-high heat to 350 degrees.
- Step 8: Fry the chicken in small batches for 5-7 minutes or until golden brown.
Notes
1 serving is 4 chicken tenders.
- Prep Time: 40 minutes
- Cook Time: 21 minutes
- Category: Dinner
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 chicken tenders
- Calories: 431 kcal
- Sugar: 3 g
- Sodium: 1724 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.02 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 172 mg
Keywords: crispy chicken tenders, buttermilk chicken, fried chicken, American dinner
