Description
Crispy homemade chicken tenders marinated in buttermilk and coated with a flavorful breadcrumb mixture. Perfect for dipping and loved by all!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs (panko or regular)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
Instructions
- Trim any excess fat from the chicken breasts and cut them into strips about 1 inch wide.
- In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight.
- In one shallow dish, add flour. In another, combine breadcrumbs, oregano, thyme, and cayenne pepper. Mix well.
- Remove marinated chicken from the refrigerator and let it sit for a few minutes at room temperature.
- Take each chicken strip from the buttermilk, allowing excess to drip off. Dredge in flour, shaking off excess.
- Transfer the floured chicken to the breadcrumb mixture, pressing to ensure a good coating. Repeat for all strips.
- In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium-high until shimmering.
- Carefully add chicken strips to the hot oil, frying in batches of 4-5. Cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Use tongs to remove cooked tenders and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with dipping sauces like honey mustard, barbecue sauce, or ranch dressing. Pair with a fresh salad or crispy fries.
- Garnish with fresh herbs like parsley or cilantro for added color and freshness.
- Let any leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for best results.
Notes
- For extra flavor, consider adding more spices to the breadcrumb mixture or experimenting with different dipping sauces.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Prep Time: 60 minutes
- Cook Time: 15 minutes