Crispy Golden Chicken Tenders (Printable)

Golden breaded chicken strips, perfect for dipping and enjoyed by all ages.

# What You'll Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# How To Make It:

01 - Whisk together buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Submerge chicken strips and marinate for at least 30 minutes up to 2 hours refrigerated for enhanced tenderness.
02 - In separate shallow dishes, place seasoned flour (flour, salt, black pepper, smoked paprika), beaten eggs, and panko breadcrumbs.
03 - Remove chicken from marinade allowing excess to drip off. Dredge strips sequentially in flour mixture, then egg wash, and finally coat with panko breadcrumbs evenly.
04 - Heat vegetable oil in a deep skillet to 350°F (175°C), maintaining a 2-inch depth suitable for deep frying.
05 - Fry breaded chicken strips in batches for 3 to 4 minutes per side until golden brown and fully cooked. Drain on a wire rack or paper towels to remove excess oil.
06 - Serve hot accompanied by barbecue sauce and honey-mustard sauce for dipping.

# Expert Tips:

01 -
  • The panko gives you that crackling crunch that stays crispy even after sitting for a few minutes.
  • Buttermilk marinade keeps the chicken so tender you barely need to chew.
  • Everyone gets to pick their own sauce, so there's no arguing at the table.
02 -
  • If the oil isn't hot enough, the breading soaks up grease and turns mushy instead of crisp.
  • Let the chicken sit out for 10 minutes before breading so the coating sticks better and doesn't steam off in the oil.
03 -
  • Use a wire rack instead of paper towels so the bottom stays crispy while the rest drains.
  • Season every layer (marinade, flour, panko) so flavor builds up instead of sitting on the surface.
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