These Crispy Chicken Tenders are golden, crunchy on the outside, and juicy on the inside. Perfect for kids, parties, game nights, or a quick dinner, they’re even better when paired with a creamy, tangy dipping sauce.
Why You’ll Love This Recipe
- Extra crispy coating
- Juicy, tender chicken inside
- Easy pantry ingredients
- Kid-friendly and crowd-pleasing
- Perfect with multiple dipping sauces
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut into strips
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- Oil for deep frying
Instructions
Step 1: Marinate the Chicken
In a bowl, mix chicken strips with buttermilk, salt, pepper, paprika, and garlic powder.
Let it sit for at least 30 minutes (or overnight for best flavor).
Step 2: Prepare the Coating
In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Step 3: Coat the Chicken
Remove chicken from marinade and let excess drip off.
Dredge each piece in the flour mixture, pressing firmly for a thick coating.
For extra crunch, dip back into buttermilk and coat again.
Step 4: Fry
Heat oil to 350°F (175°C).
Fry chicken tenders in batches for 4–6 minutes until golden brown and fully cooked.
Drain on a wire rack or paper towels.
Easy Dipping Sauce (Creamy Honey Mustard)
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Pinch of salt
Instructions:
Mix everything until smooth and creamy.
Other Sauce Ideas
- Spicy mayo
- BBQ sauce
- Ranch dressing
- Garlic aioli
- Sweet chili sauce
Pro Tips
- Use cornstarch for extra crunch
- Don’t overcrowd the pan while frying
- Let oil return to temperature between batches
- Double coat for restaurant-style crispiness
Storage
- Refrigerate: up to 3 days
- Reheat: oven or air fryer for best crispiness
- Freeze: up to 2 months (before or after frying)
