If you’ve ever dreamed of achieving that perfect crispy, golden crust with tender, juicy chicken on the inside, then you are going to absolutely love this Crispy Hand-Breaded Fried Chicken Tenders Recipe. This dish hits all the right notes with its flavorful marinated chicken, a crunchy double coating, and the satisfying sizzle of frying in hot oil. It’s the kind of recipe that will have everyone reaching for seconds and wondering how something so simple could taste so incredible. Whether you’re cooking for a casual weeknight dinner or an impressive game day treat, these chicken tenders bring warmth, comfort, and a delightful crunch to every bite.
Ingredients You’ll Need
Don’t let the straightforward ingredients fool you—each one plays a crucial role in creating the perfect balance of flavor, texture, and color in this Crispy Hand-Breaded Fried Chicken Tenders Recipe. From the tangy buttermilk marinade to the blend of spices and the unique combination of flour and cornstarch, these elements come together beautifully.
- 1 1/2 pounds chicken tenders: The tender, lean meat that’s easy to cook evenly and perfect for dipping and frying.
- 1 cup buttermilk: Adds a tangy flavor and helps tenderize the chicken for juicy results.
- 1 teaspoon salt: Essential for seasoning and enhancing overall flavor.
- 1/2 teaspoon black pepper: Adds a subtle spicy kick and depth.
- 1 teaspoon garlic powder: Gives a warm, savory undertone that’s irresistible.
- 1 teaspoon paprika: Adds a mild smokiness and beautiful color to the coating.
- 1/2 teaspoon onion powder: Provides a gentle sweetness and complexity.
- 1 cup all-purpose flour: Forms the base of the crispy crust that crisps up nicely when fried.
- 1/2 cup cornstarch: Key for extra crispiness and a light, airy texture in the breading.
- 1/2 teaspoon baking powder: Helps create a delicate crunch and lift in the coating.
- 1/2 teaspoon cayenne pepper (optional): Adds a subtle heat for those who want a little extra fire.
- Vegetable oil for frying: The perfect frying medium to get that golden, crisp exterior.
How to Make Crispy Hand-Breaded Fried Chicken Tenders Recipe
Step 1: Marinate the Chicken
Start by placing the chicken tenders in a large bowl and pouring the buttermilk over them. Next, add the salt, black pepper, garlic powder, paprika, and onion powder. Stir everything gently to ensure each piece of chicken is thoroughly coated in the flavorful marinade. Cover the bowl and refrigerate for at least 30 minutes. For the best tenderness and deep flavor, marinate for up to 4 hours. This step is a game changer—it makes each bite juicy and tender.
Step 2: Prepare the Breading Mixture
While your chicken marinates, whisk together the all-purpose flour, cornstarch, baking powder, and cayenne pepper (if you’re adding the spicy touch) in a shallow dish. This hand-breaded coating mix is specially crafted to create that signature crispy crunch you’ll love. The cornstarch and baking powder are your secret ingredients here, giving the crust an amazingly light but sturdy texture.
Step 3: Bread the Chicken Tenders
Remove the chicken tenders from the buttermilk marinade, letting any excess drip off so the coating will stick properly. Dredge each tender firmly in the flour mixture. For an ultra-crispy double coating, dip the coated tenders back into the buttermilk briefly, then dredge them again in the flour mix. This step is where the magic happens to build that thick, crunchy crust that makes this Crispy Hand-Breaded Fried Chicken Tenders Recipe stand out from the rest.
Step 4: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F. Make sure the oil is hot enough; this temperature is critical to preventing oil absorption so your tenders stay light and crispy instead of greasy. Fry the breaded chicken tenders in batches without overcrowding the pan, turning occasionally for even browning. Cook each batch for 4 to 6 minutes until they are golden brown and the internal temperature reaches 165°F. Use a wire rack or paper towels to drain excess oil and let the tenders rest for a few minutes. This simple technique elevates the texture and keeps each bite perfectly crisp and juicy.
How to Serve Crispy Hand-Breaded Fried Chicken Tenders Recipe
Garnishes
To make your chicken tenders pop visually and add an extra layer of flavor, try garnishing with freshly chopped parsley or a sprinkle of flaky sea salt. A few lemon wedges on the side add a bright, zesty contrast that complements the richness of the fried tenders beautifully. These small touches make a big difference in presentation and taste.
Side Dishes
The versatility of the Crispy Hand-Breaded Fried Chicken Tenders Recipe means you can pair it with countless sides. Crisp French fries, creamy coleslaw, or a simple green salad all make fantastic companions. For a Southern twist, try some buttery cornbread or baked mac and cheese. No matter what you choose, the combination creates a well-rounded, satisfying meal that will please everyone at the table.
Creative Ways to Present
Why not elevate this favorite by serving the chicken tenders in fun ways? Stack them in soft slider buns piled with pickles and slaw for mini sandwiches that are perfect for parties. Alternatively, turn them into a crunchy salad topping for an extra protein punch and satisfying crunch. If you’re aiming for a cozy movie night, serve the tenders with an assortment of dipping sauces like honey mustard, ranch, or tangy barbecue for a casual, interactive eating experience everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken tenders, store them in an airtight container in the refrigerator. They will stay good for up to 3 days. Keeping the tenders on a wire rack in the fridge helps maintain some crispness and prevents sogginess.
Freezing
You can freeze cooked tenders by arranging them in a single layer on a baking sheet and freezing until solid. Then transfer to a resealable freezer bag or airtight container. They’ll keep well for up to 1 month. This makes for easy grab-and-go meals or snacks whenever hunger strikes.
Reheating
To revive the crispy texture, reheat leftover chicken tenders in a preheated oven at 375°F for about 10 minutes or in an air fryer for a few minutes until heated through and crunchy again. Avoid microwaving as it tends to turn the crust soft and less enjoyable.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk will work in a pinch, buttermilk is preferred because its acidity helps tenderize the chicken and adds a tangy flavor that plain milk doesn’t provide. You can also make a quick substitute by mixing milk with a tablespoon of white vinegar or lemon juice and letting it sit for 10 minutes.
Why do you use both flour and cornstarch in the breading?
The flour provides structure and color, while the cornstarch keeps the coating light and crispy. Using both creates a wonderfully crunchy crust that stays crispy longer after frying, which is exactly what you want in this Crispy Hand-Breaded Fried Chicken Tenders Recipe.
Can I bake these chicken tenders instead of frying?
Yes, but keep in mind that the texture will be different. Baking will produce a less crunchy exterior compared to frying. For the best crispiness, frying is recommended. However, you can bake at 425°F for about 20 minutes on a wire rack to come close.
How do I know when the chicken tenders are cooked through?
The safest way is to use a meat thermometer and ensure the internal temperature reaches 165°F. The chicken should also be opaque with no pink inside. Proper cooking keeps the tenders juicy and safe to eat.
What dipping sauces go best with these chicken tenders?
This recipe pairs beautifully with classic dips like honey mustard, ranch, barbecue sauce, or even a spicy sriracha mayo. Feel free to experiment and find your personal favorite! The key is to complement the crispy, flavorful coating without overpowering it.
Final Thoughts
There’s just something so satisfying about making your own Crispy Hand-Breaded Fried Chicken Tenders Recipe from scratch—it’s a rewarding process that ends with a delicious, crowd-pleasing dish. Whether you’re feeding picky kids or adults who appreciate a good crunch, this recipe has you covered with juicy chicken and a perfectly crispy coating. I encourage you to give it a try, savor every bite, and maybe even share this new favorite with your friends and family—you can bet they’ll be asking for the recipe!
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Crispy Hand-Breaded Fried Chicken Tenders Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Kid-Friendly
Description
This recipe for Crispy Hand-Breaded Fried Chicken Tenders delivers perfectly crunchy and flavorful chicken strips, marinated in buttermilk and spices, then double-coated for extra crunch before frying. Ideal for a satisfying main course, these tenders are golden, juicy, and delicious, perfect for serving with your favorite dipping sauces.
Ingredients
Chicken and Marinade
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (about 2 inches for frying)
Instructions
- Marinate Chicken: Place the chicken tenders in a bowl and pour buttermilk over them. Add salt, black pepper, garlic powder, paprika, and onion powder. Stir well to coat the tenders evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes or up to 4 hours to enhance flavor and tenderness.
- Prepare Breading Mixture: In a separate shallow dish, whisk together all-purpose flour, cornstarch, baking powder, and cayenne pepper if using. This dry mix will create the crispy coating.
- Coat Chicken: Remove chicken from marinade, letting excess drip off. Dredge each tender thoroughly in the flour mixture, pressing firmly to form a thick, even coating. For an extra crispy crust, dip the coated tenders back into the buttermilk briefly, then dredge once more in the flour mixture.
- Heat Oil: Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F, suitable for frying.
- Fry Tenders: Carefully place the chicken tenders in the hot oil in batches, avoiding overcrowding. Fry for 4 to 6 minutes total, turning occasionally to brown evenly. Cook until the exterior is golden brown and the internal temperature reaches 165°F for safe consumption.
- Drain and Rest: Transfer fried chicken tenders to a wire rack or paper towel-lined plate to drain excess oil. Let them rest a few minutes before serving to retain juiciness and crunch.
Notes
- Maintain oil temperature between 325°F and 350°F throughout frying for best crispiness and to avoid greasy chicken.
- Serve with honey mustard, ranch dressing, or barbecue sauce for dipping.
- Leftover chicken tenders can be reheated in an oven or air fryer to restore their crispy texture.
- For extra spicy tenders, do not omit the cayenne pepper from the breading mix.
