Crispy Buttermilk Chicken Tenders
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Kids eat these at the little table, and the grown-ups wander over anyway. A buttermilk soak keeps the chicken juicy, panko makes the crust shatter, and a rack keeps it that way until you sit down.
The short version
Soak chicken strips in buttermilk for 30 minutes, coat in seasoned flour, egg and panko, and fry in ½ inch of 350°F oil for 3 to 4 minutes per side until golden and 165°F inside. Drain on a rack, salt right away.
What makes ours better
small changes, very loud compliments
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Soak the chicken in buttermilk and salt. The acid and salt make the lean meat tender and seasoned all the way through, and the buttermilk gives the coating something to grab.
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Add cornstarch to the flour. A little cornstarch makes the crust crisper and lighter, and it stays that way for longer after frying.
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Use panko. Panko's big, jagged flakes fry up crunchier than regular breadcrumbs and don't soak up as much oil.
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Shallow fry, not deep fry. Half an inch of oil in a skillet does the job with a fraction of the oil and cleanup.
What you need
check the pantry before you promise anyone
- Chicken tenders or boneless skinless chicken breasts1½ pounds
- Buttermilk1 cup
- All-purpose flour¾ cup
- Paprika2 teaspoons
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable or peanut oil1½ cups
Soak
Coating
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Soak the chicken
In a bowl or zip-top bag, combine the chicken, buttermilk, salt and hot sauce, if using. Refrigerate for 30 minutes, or up to 8 hours.
About 30 min. Cook mode has a timer for this step.
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Set up the coating line
In a shallow dish, whisk the flour, cornstarch, paprika, garlic powder, salt and pepper. In a second dish, beat the eggs with 2 tablespoons of buttermilk. Put the panko in a third. Set a wire rack over a baking sheet for the finished tenders, and another rack over paper towels for frying.
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Bread the chicken
Lift a piece of chicken from the soak, letting the extra drip off. Dredge it in the flour, shake off the excess, dip it in the egg, then press it firmly into the panko to cover all sides. Set on the first rack. Use one hand for wet and one for dry.
Press the panko on. Loose crumbs are what fall off in the pan.
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Heat the oil
Pour the oil into a 12-inch skillet, about ½ inch deep, and heat over medium-high to 350°F. A pinch of panko should bubble steadily the moment it hits the oil.
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Fry in batches
Lay about 6 tenders in the oil without crowding. Fry for 3 to 4 minutes, until deep golden underneath. Flip and fry another 3 minutes, until golden and the chicken reaches 165°F. Adjust the heat to hold the oil near 350°F.
Crowding the skillet drops the oil temperature and makes greasy tenders.
About 7 min. Cook mode has a timer for this step.
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Drain and salt
Move the tenders to the rack with tongs and sprinkle with a pinch of salt right away. Fry the next batch. Serve hot with honey mustard, ranch or barbecue sauce.
Good to know
read this before somebody asks for seconds
- Oven option: Heat the oven to 425°F. Coat as above, spray the tenders well with oil, set them on a rack over a baking sheet and bake 16 to 18 minutes, flipping once, until golden and 165°F. They'll be crisp but less rich.
- Tenders vary in size, so cut the large ones in half lengthwise to match the rest.
- Parmesan in the panko is a good variation. Mix in ½ cup of finely grated cheese.
- Air fryer works too. Cook coated tenders at 400°F for 8 to 10 minutes, flipping halfway.
- Storage. Refrigerate leftovers for 3 days. Reheat on a rack in a 400°F oven for 10 minutes to re-crisp. Freeze cooked tenders for 3 months.
Questions, answered
asked and answered at the kitchen counter
How do I know when chicken tenders are done?
The inside should reach 165°F. If you don't have a thermometer, cut one open; the meat should be white and opaque with clear juices.
Can I make chicken tenders in the oven?
Yes. Bake at 425°F on a rack for 16 to 18 minutes. They're crisp and lighter, though not as rich as fried.
Why does the breading fall off my chicken tenders?
Usually the chicken was too wet going in, or the panko wasn't pressed on, or the pieces were moved too early in the pan. Let the extra buttermilk drip off, press hard, and flip once.
What oil is best for frying chicken tenders?
Use any neutral, high-heat oil, such as vegetable, canola or peanut.
Can I use chicken breasts instead of tenders?
Yes. Slice them crosswise into 1-inch strips, about 3 inches long, so they cook evenly.
Can I bread them ahead of time?
You can bread them up to 2 hours ahead and keep them uncovered on a rack in the fridge. Fry straight from the fridge.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.