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crispy chicken tenders recipe

Chicken Tenders Recipe

If you’re craving crispy, juicy, restaurant-style chicken tenders at home, this recipe is for you. It’s easy, crunchy, and packed with flavor — the perfect homemade version that hits the sweet spot every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings: 4 Servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1.5 lbs chicken tenderloins or boneless skinless chicken breasts sliced into strips
  • Salt and black pepper to taste
  • 1 cup buttermilk or milk + 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper optional for a little heat
  • For the Breading:
  • 1 1/2 cups breadcrumbs Panko for extra crunch!
  • 1/2 cup grated parmesan cheese
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • For Cooking:
  • Vegetable oil if pan-frying
  • Non-stick spray if baking
  • Dipping sauces: honey mustard ranch, or BBQ

Method
 

  1. Prep the Chicken (5 minutes)
  2. Pat the chicken dry with paper towels. Season with salt and pepper.
  3. Marinate (15 minutes or up to overnight)
  4. In a bowl, combine buttermilk, garlic powder, and cayenne. Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 15 minutes for extra tenderness and flavor.
  5. Set Up the Breading Station (5 minutes)
  6. Place flour in one shallow bowl, beaten eggs in another, and combine breadcrumbs, parmesan, and spices in a third bowl.
  7. Bread the Chicken (10 minutes)
  8. Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour, dip into the egg, then coat well in the breadcrumb mixture. Press gently to help the crumbs stick.
  9. Cook the Chicken (10–15 minutes)
  10. Option A – Pan Fry:
  11. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat.
  12. Fry tenders in batches for 3–4 minutes per side, until golden and cooked through (internal temp 165°F).
  13. Drain on a paper towel-lined plate.
  14. Option B – Bake:
  15. Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top (for airflow).
  16. Arrange breaded tenders on the rack, spray with non-stick spray.
  17. Bake 12–15 minutes, flipping halfway, until golden brown.
  18. Option C – Air Fryer:
  19. Preheat air fryer to 400°F. Lightly spray tenders with oil.
  20. Air fry in batches for 8–10 minutes, flipping halfway.

Notes

  • Marinate for Flavor: Even 15 minutes in buttermilk makes a difference!
  • Keep One Hand Dry: Use one hand for wet ingredients and the other for dry to avoid breading mess.
  • Use a Wire Rack: Keeps the bottoms crispy when baking.
  • Check Temp: Use a meat thermometer to ensure chicken is cooked to 165°F.
  • Serve Immediately: Tenders are crispiest right out of the pan or oven!