If you have a craving for something irresistibly crunchy on the outside yet juicy and tender on the inside, this Crispy Hand-Breaded Fried Chicken Tenders Recipe is your new best friend. The magic lies in hand-breading each tender with a flavorful seasoned flour after soaking them in buttermilk, giving you that perfect balance of crispiness and tenderness that will make your taste buds dance. Whether you’re feeding a family or hosting friends, these chicken tenders bring that classic comfort food vibe with a delightful homemade touch that never disappoints.
Ingredients You’ll Need
Every ingredient in the Crispy Hand-Breaded Fried Chicken Tenders Recipe works together to create an unforgettable dish. These simple yet essential components enhance flavor, provide that irresistible crunch, and maintain juicy texture, making the cooking process both fun and rewarding.
- 1 ½ lbs chicken tenders: The tender cuts ensure quick, even cooking and juicy results every time.
- 1 cup buttermilk: This tangy soak tenderizes the chicken while adding moisture for a succulent bite.
- 1 tsp salt and ½ tsp black pepper: Basic seasoning that elevates the natural chicken flavor and balances the dish.
- 1 ½ cups all-purpose flour: The essential base for the crisp coating, creating a crunchy exterior.
- 2 tbsp cornstarch: Adds extra crunch by lightening the flour coating for that perfect bite.
- 1 tsp paprika: Offers subtle smokiness and a beautiful color to the crust.
- 1 tsp garlic powder: Infuses savory depth without overpowering the chicken.
- ½ tsp onion powder: Adds gentle sweetness and complexity to the seasoning mix.
- ½ tsp cayenne (optional): Throws in a touch of heat for those who enjoy a little kick.
- Vegetable or peanut oil (about 2–3 cups): Perfect for shallow frying, providing even heat and high smoke point.
How to Make Crispy Hand-Breaded Fried Chicken Tenders Recipe
Step 1: Marinate Your Chicken
Start by combining your chicken tenders in a bowl with buttermilk, salt, and pepper. The buttermilk is a key player here—it tenderizes the chicken and adds a slight tang that balances out the richness of frying. Let the chicken soak for at least 15–30 minutes, or even better, overnight. This simple step ensures each tender is juicy and flavorful through and through.
Step 2: Prepare the Seasoned Flour Coating
While your chicken marinates, mix the flour, cornstarch, and all the spices in a shallow dish. This seasoned flour mixture is what will create that crave-worthy crispy crust you’re aiming for. The cornstarch is a little secret that introduces extra lightness and crunch to the coating, setting the stage for the best fried chicken experience.
Step 3: Dredge with the Double-Coat Method
Once the chicken has marinated, it’s time for the fun part. Remove each tender from the buttermilk, letting excess drip off—this prevents a soggy mess later. First, dredge the pieces in the flour mix and press firmly to help the coating stick. Then dip them quickly back into the buttermilk, followed by another dredge in the flour, pressing again to form a craggy, crunchy surface. Rest the coated tenders for 5–10 minutes, which is crucial for helping the crust adhere during frying.
Step 4: Fry to Golden Perfection
Preheat your oil to 350°F (175°C) in a deep skillet and carefully place your tenders in batches, avoiding overcrowding. Fry each side for 3–4 minutes until golden brown, crispy, and cooked through to an internal temperature of 165°F. Transferring them to a wire rack instead of paper towels is a game-changer — it keeps that crust wonderfully crispy by letting excess oil drip away.
Step 5: Serve and Enjoy
This Crispy Hand-Breaded Fried Chicken Tenders Recipe is best served fresh and hot. Pair them with your favorite dipping sauces like honey mustard, ranch, BBQ, or a spicy mayo. A squeeze of lemon wedges adds a zesty brightness, making each bite pop with flavor. Gather your friends or family, plate these beauties, and relish the crunchy, juicy goodness.
How to Serve Crispy Hand-Breaded Fried Chicken Tenders Recipe
Garnishes
Adding fresh garnishes can elevate this simple dish to something extraordinary. Chopped parsley or green onions bring a burst of color and fresh flavor, while a light sprinkle of flaky sea salt just before serving enhances the crisp texture and flavor.
Side Dishes
The perfect side dishes can turn your chicken tenders into a full-on feast. Creamy coleslaw, crispy fries, or a fresh cucumber salad offer wonderful texture contrasts. For a cozier meal, consider buttery mashed potatoes or warm mac and cheese that balance the crunchy chicken with their creamy comfort.
Creative Ways to Present
For parties, serve the tenders in mini sliders or skewered as bite-sized appetizers with colorful dipping sauces on the side. You can also create a “naked chicken tender bowl” by layering the tenders over rice or greens with an assortment of veggies and drizzles of sauce for a fresh, modern twist.
Make Ahead and Storage
Storing Leftovers
Leftover tenders are just as delightful when stored properly. Place them in an airtight container and refrigerate for up to 3 days. Restoring them to their former crunch is easy with the right reheating method.
Freezing
If you want to keep these delicious tenders longer, freeze them by arranging coated but uncooked tenders on a baking sheet and freezing until solid. Then transfer to a freezer bag for up to 3 months. When ready, fry from frozen, adding a minute or two to the cooking time for the perfect crispy result.
Reheating
To bring back that crispy magic, reheat your tenders in an oven preheated to 375°F for about 10 minutes, flipping halfway through. Avoid microwaves as they can make the crust soggy, taking away from the experience.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Thinly sliced chicken breasts work wonderfully for this recipe, just be sure they are all roughly the same size for even cooking.
Why do you double dredge the chicken in flour?
The double coating creates a thicker, crunchier crust that holds up well during frying and keeps the chicken moist inside.
Can I bake or air fry these tenders instead of frying?
Yes! For a healthier spin, air fry at 400°F for 10–12 minutes or bake at 425°F for 18–20 minutes on a wire rack to maintain crispiness.
What oil is best for frying chicken tenders?
Vegetable or peanut oil is ideal because they have high smoke points and neutral flavors, letting the seasonings shine.
How do I keep the chicken tenders crispy after frying?
Place them on a wire rack instead of paper towels to prevent steam from making the crust soggy and keep that signature crunch intact.
Final Thoughts
There’s nothing quite like biting into golden, crunchy chicken tenders made with love and that extra bit of care found in this Crispy Hand-Breaded Fried Chicken Tenders Recipe. It’s a dish that brings smiles, satisfies cravings, and reminds you why homemade food beats all. So go ahead and try it yourself—you’ll be hooked from the very first bite!
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Crispy Hand-Breaded Fried Chicken Tenders Recipe
- Prep Time: 20 minutes (including marinating time minimum 15 minutes)
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Frying
- Method: Frying
- Cuisine: American
Description
These Crispy Hand-Breaded Fried Chicken Tenders deliver a juicy and flavorful bite thanks to a tenderizing buttermilk marinade, a seasoned flour coating, and a double-dredge method that ensures an extra crunchy crust. Perfectly fried at 350°F to golden perfection, these tenders stay crispy and juicy, making a fantastic meal or snack served with a variety of dipping sauces.
Ingredients
Chicken
- 1 ½ lbs chicken tenders (or sliced chicken breasts)
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
Seasoned Flour Coating
- 1 ½ cups all-purpose flour
- 2 tbsp cornstarch (for extra crispiness)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For Frying
- Vegetable oil or peanut oil (about 2–3 cups for shallow frying)
Instructions
- Marinate: In a bowl, combine the chicken tenders with buttermilk, salt, and black pepper. Cover and let the chicken marinate for at least 15–30 minutes. For best flavor and tenderness, marinate overnight in the refrigerator.
- Prepare Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined.
- Dredge (Double-Coat for Extra Crunch): Remove each piece of chicken from the buttermilk, allowing excess to drip off. Thoroughly dredge the chicken in the seasoned flour mixture, pressing firmly to adhere a good coating. Briefly dip the coated chicken back into the buttermilk, then dredge again in the flour mixture, pressing to create a craggy, thick crust. Let the coated tenders rest on a tray for 5–10 minutes to help the crust fully adhere before frying.
- Fry: Heat 2–3 cups of vegetable or peanut oil in a deep skillet to 350°F (175°C). Fry the chicken tenders in batches, taking care not to overcrowd the pan to maintain the oil temperature. Cook each side for about 3–4 minutes until golden brown and the internal temperature reaches 165°F. Use a slotted spoon or tongs to transfer the fried tenders to a wire rack to drain excess oil and maintain crispiness.
- Serve: Serve the hot crispy chicken tenders with your favorite dipping sauces such as honey mustard, ranch dressing, BBQ sauce, spicy mayo, or lemon wedges for added brightness.
Notes
- For extra crispy tenders, add 1–2 tablespoons of buttermilk to the flour mixture and lightly mix to create clumps before dredging.
- Maintain oil temperature between 340–360°F for evenly cooked, crispy tenders.
- Use a thermometer to monitor oil temperature for best frying results.
- To make it lighter, air fry the tenders at 400°F for 10–12 minutes after spraying generously with oil, or bake at 425°F for 18–20 minutes on a wire rack set over a baking sheet.
- Let tenders rest on a wire rack after frying instead of paper towels to keep them crispy.
