Crispy Chicken Tenders Recipe

Start by getting your chicken ready. I usually use boneless, skinless chicken breasts sliced into strips, but chicken tenderloins work perfectly too if you can find them.

First things first: the marinade. You’ll want to soak the chicken in buttermilk, which not only makes it super juicy but also adds a little tangy flavor. If you don’t have buttermilk, just mix a cup of milk with a tablespoon of lemon juice or vinegar. Let the chicken chill in that bath for at least 30 minutes (or even overnight if you’re planning ahead).

Next, we get our breading stations ready. Set up three bowls: one with seasoned flour (salt, pepper, garlic powder, paprika), one with eggs, and one with breadcrumbs. I love using a mix of panko and regular breadcrumbs for the best of both worlds—crispy but with some body.

Dip each chicken strip into the flour first, then the egg, then the breadcrumbs. Make sure each piece is well-coated. This triple-layer technique gives you that irresistible golden crunch.

Now, it’s time to cook! Heat oil in a skillet until shimmering, then fry the tenders in batches. Don’t overcrowd the pan—give them space to crisp up beautifully. Cook until golden brown on both sides and the chicken is cooked through (internal temp should hit 165°F). Drain them on a wire rack so they stay crunchy.

You can also bake these on a parchment-lined sheet at 425°F for 18–20 minutes, flipping halfway through. A spritz of oil spray helps them crisp up in the oven, too.

Once they’re done, serve them hot with your favorite dipping sauces, and don’t forget some fun sides!