Best Crispy Chicken Tenders Recipe for Irresistible Homemade Crunch

Main Steps

1. 1

   In a large bowl, pour buttermilk over chicken tenders, ensuring each piece is fully submerged. Cover and refrigerate for 30 minutes.

2. 2

   In a shallow dish, whisk together all-purpose flour, cornstarch, and panko breadcrumbs. Stir in paprika, garlic powder, onion powder, salt, and black pepper until the coating mix is evenly seasoned.

3. 3

   Remove chicken from the buttermilk, letting excess drip off. Press each tender firmly into the coating mix, ensuring a thick, even layer adheres to every surface before cooking.

4. 4

   Pour vegetable oil to a depth of about ½ inch in a heavy skillet. Warm over medium heat until it reaches 350°F (175°C) and shimmers lightly without smoking.

5. 5

   Gently add tenders in a single layer, careful not to overcrowd the pan. Cook 3 to 4 minutes per side until golden brown and the internal temperature registers 165°F.

   3 min
6. 6

   Using tongs, transfer cooked tenders to a paper towel-lined plate. Let them rest for a couple of minutes; this helps absorb extra oil and keeps the crust satisfyingly crisp.

7. 7

   Optional: Sprinkle chopped parsley over tenders before serving for a fresh pop of color.