Chicken Tenders
These homemade crispy chicken tenders are irresistibly crunchy on the outside, juicy on the inside, and full of flavor. With a simple buttermilk marinade and a golden, oven-baked coating, this recipe offers a delicious twist on a beloved classic. Whether you’re making them for a busy weeknight dinner or serving them to guests, these tenders are sure to impress!
Ingredients
- Chicken Base:
- 500 g 1 lb chicken tenderloins or breasts, sliced into ¾-inch strips
- Marinade:
- 1 cup buttermilk
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- Salt to taste
- A pinch of paprika optional
- 2 cloves garlic crushed or minced
- Coating Mix:
- 1 ½ cups all-purpose flour
- 1 heaping spoon baking powder
- Black pepper to taste
- Panko breadcrumbs or regular breadcrumbs as needed
- 3 tablespoons buttermilk
- Batter:
- 1 egg
- 1 ½ tbsp Dijon mustard
- 1 tbsp mayonnaise
- 2 tbsp flour
- ½ tsp salt
- Black pepper to taste
- Cooking Oils:
- 3 –4 cups olive oil vegetable oil, or a mix
- Oil spray for oven-baked version
- Finishing Touches:
- 2 tablespoons butter melted and divided
- Chopped fresh parsley as needed
- Italian seasoning to taste
- Garnish as needed
Instructions
- Marinate the Chicken:
- In a bowl, combine the marinade ingredients. Coat the chicken tenders thoroughly and refrigerate for 4 hours or up to 24 hours for maximum flavor. Slice the chicken into ¾-inch thick pieces for even cooking.
- Set Up for Coating:
- Line a baking tray with aluminum foil and place a wire rack on top. This setup will help minimize mess and keep your fingers clean while breading the chicken.
- Prepare the Batter and Breading:
- In a separate bowl, whisk together the batter ingredients until smooth. Using tongs, dip each tender into the batter, then coat in the breading mixture made from flour, breadcrumbs, garlic powder, paprika, and black pepper. Press gently to ensure the coating sticks. For extra crunch, toast the breadcrumbs before using.
- Baking Method (Oven):
- Preheat your oven to 200°C (390°F) or 180°C for fan-forced ovens. Lightly spray the tenders with oil and sprinkle with a pinch of salt. Bake for 15–20 minutes or until golden brown and crispy. Check the internal temperature—it should reach 165°F.
- Frying Method (Optional):
- Heat 3–4 cups of oil in a deep skillet or pot until shimmering. Fry the tenders in batches, flipping after 3 minutes, until golden brown on both sides. Drain on paper towels and adjust the heat for an even crispy finish.
- Finish and Serve:
- If frying, deglaze the pan by adding 2 tablespoons of water to release the browned bits. Add garlic and cook for 30–60 seconds until fragrant. Serve the tenders with sides like French fries, coleslaw, or Caesar salad, and garnish with fresh parsley or basil.
Notes
- Storage:
Once cooled, store chicken tenders in an airtight container in the refrigerator for up to 3 days. - Freezing:
After the tenders have cooled, they can be frozen for up to 3 months. To reheat, place them on a wire rack over a rimmed baking sheet and bake at 350°F (175°C) for about 25 minutes, flipping halfway through. - Reheating:
For best results, reheat baked tenders in the oven. Avoid microwaving as it can make them soggy.