Crispy Golden Chicken Tenders

I was standing at the counter, watching my neighbor's kids press their noses against the window, and I realized I had no idea what to feed them. Then I remembered the chicken in the fridge and a bag of panko someone left behind after a potluck. Twenty minutes later, those kids were fighting over the last tender, dipping it into every sauce I owned. That's when I knew this recipe was a keeper.

One evening, my sister came over stressed from work, and I handed her a plate of these with a cold drink. She didn't say much, just ate four tenders in silence, then asked for the recipe. Sometimes comfort food doesn't need words, just good breading and a little heat.

Ingredients

• Chicken breast fillets (500 g, cut into strips): I slice them myself so they're all about the same size, otherwise some cook faster and dry out.
• Buttermilk (120 ml): This is the secret to tenderness, the acid breaks down the fibers and keeps everything juicy.
• Salt, black pepper, garlic powder, paprika: The marinade spices soak into the meat, so even without breading every bite has flavor.
• All-purpose flour (120 g): I learned to season the flour itself, not just the chicken, or else the coating tastes flat.
• Smoked paprika: Adds a hint of campfire without overwhelming the kids.
• Eggs (2 large): Beat them until smooth so the panko sticks evenly.
• Panko breadcrumbs (60 g): These stay crunchier than regular crumbs, even after frying.
• Vegetable oil: Use enough to submerge at least half the tender, shallow frying doesn't get the same golden crust.
• Barbecue sauce and honey-mustard: I set out both and let people choose their own adventure.

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika, then drop in the chicken strips. Let them sit for at least 30 minutes, or cover and chill for up to 2 hours if you want them extra soft.

Set up your breading station:

Put seasoned flour in one shallow bowl, beaten eggs in another, and panko in a third. Line them up left to right so you don't cross-contaminate.

Coat each strip:

Pull a strip from the marinade, let it drip, then press it into the flour, dunk it in egg, and roll it in panko. Set aside on a plate.

Heat the oil:

Pour about 5 cm of vegetable oil into a deep skillet and heat to 175°C (350°F). If you don't have a thermometer, drop in a breadcrumb, it should sizzle right away.

Fry in batches:

Don't crowd the pan or the temperature drops and you get soggy breading. Fry each tender for 3 to 4 minutes per side until deep golden, then drain on a wire rack or paper towels.

Serve hot:

Put them on a plate with both sauces on the side. They're best eaten within 10 minutes while the coating is still crackling.

Save

My nephew used to refuse anything that wasn't nuggets from a box. Then he watched me make these one Saturday morning, dipped one in honey-mustard, and declared himself a chef. Now he asks to help with the breading every time, and I let him, even though panko ends up everywhere.

Make It Your Own

I've added cayenne to the flour when I wanted heat, and once I threw dried thyme into the marinade because that's what I had open. Both worked. You can also bake these at 220°C (425°F) for 18 to 20 minutes if you don't want to deal with hot oil, just spray them lightly first so they brown.

What to Serve Alongside

I usually put out fries or a simple slaw, something that doesn't compete. Once I made a quick salad with lemon and it cut through the richness perfectly. If you have picky eaters, just serve the sauces and let them handle the rest.

Storing and Reheating

Leftovers keep in the fridge for two days, though the breading softens. I reheat them in a hot oven (200°C) for about 8 minutes to crisp them back up. Microwaving turns them rubbery, I learned that the hard way.

• Let them cool completely before storing or condensation makes them soggy.
• Freeze uncooked breaded tenders on a tray, then bag them for frying straight from frozen.
• Double the batch if you're feeding a crowd, they disappear fast.

Save

Whenever I make these now, I think about those kids at the window and how something this simple can feel like a small celebration. I hope they do the same for you.

Recipe FAQs

→ How long should I marinate the chicken strips?

Marinating the chicken for at least 30 minutes ensures tenderness, but letting it sit up to 2 hours enhances flavor and juiciness.

→ Can I bake the breaded chicken instead of frying?

Yes, place the coated strips on a baking sheet, lightly spray with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway for even crispiness.

→ What oils are best for deep frying these chicken strips?

Vegetable oil, canola, or peanut oil work well for deep frying, offering a high smoke point and neutral flavor.

→ How do I achieve extra crispy breading?

Using panko breadcrumbs and ensuring the chicken is well-dried before coating helps create a crispier crust. Double-dipping through flour and egg also enhances crunch.

→ What side dishes pair well with these chicken strips?

Fries, fresh salad, or creamy coleslaw complement the crispy chicken and sauces for a well-balanced meal.