Super Crispy Chicken Tenders Recipe
Okay, so listen up, because this isn’t just any chicken tender recipe. This is the Super Crispy Chicken Tenders Recipe — the one that will make you forget all those sad, soggy tenders you’ve had before. We’re talking juicy chicken wrapped in a crust that actually crunches. Seriously, try it. You won’t regret it.
My husband, bless his heart, is a total kid at heart when it comes to dinner. The first time I made these Super Crispy Chicken Tenders Recipe, he literally did a little happy dance. Now, every time I ask what he wants for dinner, it’s always “Those crispy chicken thingies!”. My youngest is even worse – she calls them “chicken fries” and dips them in everything from ketchup to applesauce (I don’t judge!). This recipe has become a weekly staple, not because I’m some domestic goddess, but because it’s easy, everyone eats it, and honestly, I love it too.
Why You’ll Love This Super Crispy Chicken Tenders Recipe
- Because they’re actually crispy, like, satisfyingly crunchy. Not that “kinda crunchy if you squint” kind of crunchy.
- They’re surprisingly easy to make. I swear, if I can do it while juggling three kids and a dog, you can too.
- The kids will actually eat them. Enough said, right?
- They’re perfect for dipping. And who doesn’t love a good dipping sauce moment?
- They’re just… fun! Seriously, what’s not to love about crispy, golden chicken?
How to Make It
Okay, so first things first, you’re gonna need your chicken cut into strips. I usually buy the pre-cut tenders because, let’s be honest, I’m lazy. But if you’re feeling ambitious, go for it and cut your own from chicken breasts.
Now, for the magic crispy coating. We’re talking a mix of breadcrumbs, spices, and…wait for it…cornstarch! That’s the secret, right there. I mix it all up in a bowl, and sometimes I add a little extra garlic powder because, well, garlic.
Then, you’ll dredge each chicken strip in the mixture. Make sure you really press the breadcrumbs onto the chicken so they stay put.
Heat up some oil in a pan – not too hot, or you’ll burn the outside before the chicken is cooked through. I usually aim for medium heat. Gently place the chicken tenders in the hot oil and cook for about 5-7 minutes per side, until they’re golden brown and cooked through.
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Pop them on a wire rack to drain a bit (or paper towels, I’m not judging!) – this is key to keeping them crispy.
That’s it! Seriously, that’s all there is to it. Now go grab your favorite dipping sauce and enjoy!
Ingredient Notes
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- Chicken Tenders: Obviously, you need chicken. I buy the pre-cut ones ’cause #momlife, but breasts work too. Just slice ’em into strips. Don’t make ’em too thick or they won’t cook evenly, and nobody wants raw chicken.
- Breadcrumbs: Panko is the way to go for maximum crunch. Trust me on this one. I once tried using regular breadcrumbs when I was out of panko, and it was just… sad.
- Cornstarch: This is the secret ingredient. Don’t skip it! It’s what makes the tenders extra crispy. I don’t know why, it just works.
- Spices (Garlic Powder, Onion Powder, Paprika, Salt, Pepper): Don’t be shy! Season those tenders like you mean it. I usually just eyeball it, but if you’re a stickler for measurements, go wild. I love adding a pinch of cayenne pepper for a little kick sometimes, too.
Recipe Steps:
- Cut chicken into strips if using breasts.
- Combine breadcrumbs, cornstarch, and spices in a bowl.
- Dredge each chicken strip in the breadcrumb mixture.
- Heat oil in a pan over medium heat.
- Cook chicken tenders for 5-7 minutes per side until golden brown and cooked through.
- Drain on a wire rack or paper towels.
- Serve with your favorite dipping sauce.
What to Serve It With
Okay, so the obvious answer is fries, right? But honestly, these are great with anything. I’ve served them with:
- Mac and cheese (because, why not?)
- A simple salad (for a slightly healthier option)
- Roasted veggies (if I’m feeling fancy)
- Even just on their own with a ton of dipping sauces.
Tips & Mistakes
- Don’t overcrowd the pan! If you try to cook too many tenders at once, the oil temperature will drop, and they’ll end up soggy. Cook in batches.
- Use a thermometer to check the oil temperature. Too hot, and they’ll burn. Too cold, and they’ll be greasy. Aim for around 350°F (175°C).
- Don’t be afraid to experiment with the spices. Add some chili powder for a kick, or some Italian seasoning for a different flavor profile.
- I once forgot the cornstarch. Disaster. They were still edible, but definitely not as crispy. Don’t be like me.
Storage Tips
If you have leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for a few days. Reheat them in the oven or air fryer to get them crispy again. Microwave? Only if you’re desperate – they’ll be a bit sad. And cold? Surprisingly delicious dipped in ranch dressing for breakfast. Don’t judge.
Variations and Substitutions
- Gluten-free: Use gluten-free breadcrumbs and make sure your spices are gluten-free too.
- Spicy: Add some cayenne pepper or hot sauce to the breadcrumb mixture.
- Baked: If you’re trying to be healthy (good for you!), you can bake these. They won’t be quite as crispy, but still pretty darn good. Just spray them with cooking spray and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
- No breadcrumbs?: Crushed crackers or even cornflakes will work in a pinch. Don’t tell anyone I told you that.
Frequently Asked Questions
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Super Crispy Chicken Tenders Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken tenders cut into 1-inch strips
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 2 large eggs beaten
- 3 cups bread crumbs preferably panko
- 1 quart vegetable oil for frying
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, salt, pepper, garlic powder, and paprika.
- In a separate bowl, combine buttermilk and beaten eggs.
- Dip the chicken strips into the flour mixture, shaking off excess, then into the buttermilk mixture, and finally coat them in the bread crumbs.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken tenders in batches until golden brown and cooked through, about 5-6 minutes per batch. Remove and drain on paper towels.
- Serve immediately with your favorite dipping sauce.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
