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5 from 1 vote

Crispy Chicken Tenders

Crispy Chicken Tenders are strips of tender, juicy chicken that are coated and deep-fried to a crispy golden brown.
Prep Time20 minutes
Cook Time5 minutes
Marinate3 hours
Total Time3 hours 25 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Crispy Chicken Tenders
Servings: 12 large tenders
Calories: 413kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Chicken Marinade

  • 3 boneless skinless chicken breasts, cut into verticle strips
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 3 cups (735 g) buttermilk

Chicken Coatings

  • 4 cups (500 g) all-purpose flour
  • ¼ cups (32 g) cornstarch
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 4 large eggs, room temperature
  • 2 teaspoons water
  • 2 cups panko breading
  • oil, for frying

Instructions

Chicken Marinade

  • Season chicken strips with salt and pepper and add to a large bowl. Top with buttermilk. (The chicken should be fully submerged.) Transfer the bowl to the refrigerator and chill for 3 hours, up to 48 hours.

Chicken Coatings

  • Transfer the marinated chicken to the counter to come to room temperature while you prepare the next few steps.
  • Set out a large baking sheet lined with parchment paper.
  • In a large bowl, combine the flour, corn starch, salt, and garlic powder.
  • In a second, medium-sized bowl, add eggs and water. Whisk to combine.
  • In a third, large bowl, add 2 cups of the flour mixture. To this bowl, add the panko. Toss to combine.
  • One at a time, remove a piece of chicken from the buttermilk mixture. Dredge it first in the flour mixture, then the egg mixture, and finally the panko mixture. Place on the parchment-lined pan. Repeat with the remaining chicken.
  • Add about 2 inches of oil to a large pot.*
  • Heat the oil over medium-low heat until the oil reaches 350°F on a candy thermometer or deep-fry thermometer. If you drop a piece of batter into the oil, it should sizzle when it is ready.
  • Working in batches, add 3-4 pieces of chicken to the pan and cook for 4-5 minutes, or until the chicken reaches an internal temperature of 165°F. The chicken should be crispy and golden brown.
  • Remove the chicken from the oil and place on a paper towel-lined plate to drain off excess oil.
  • Repeat with the remaining chicken, making sure the oil is hot enough for each batch. (The oil temperature may go down after cooking each batch of chicken.)
  • Serve with your favorite dipping sauce.

Notes

*See the Post for Air Fryer Instructions.

Nutrition

Calories: 413kcal