Chicken tenders aren’t just for kids. When done right, they’re a crunchy, juicy masterpiece. The secret? A buttermilk soak and double breading.
These come out shatteringly crisp on the outside, impossibly tender inside. Way better than any fast food version. And yes, you need a good dip.
Step-by-Step Instructions
Soak in Buttermilk
Place chicken tenders in a bowl and cover with buttermilk.
Let sit for 15 minutes (or up to 4 hours in the fridge). This guarantees juicy chicken.
Set Up Breading Station
Bowl 1: Flour, salt, paprika, garlic powder, pepper.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs.
Double Bread (Key Step)
Remove tender from buttermilk, letting excess drip off.
Dip in flour, then egg, then panko. Press firmly.
For extra crunch: dip in egg and panko again.
Cook ‘Em Up
Frying: Heat ½ inch oil to 350°F. Fry 3-4 minutes per side until golden.
Air Fryer: 375°F for 8-10 minutes, flipping halfway. Spray with oil.
Oven: 400°F for 15-18 minutes on a wire rack.
Dip and Devour
Serve immediately with ranch, honey mustard, BBQ sauce, or comeback sauce.
Summary
Prep Time: 20 minutes (includes soak)
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 10-12 tenders
Difficulty: Easy
Storage Notes
Fridge: Store cooked tenders in an airtight container for up to 4 days.
Freezer: Freeze cooked and cooled tenders on a tray, then transfer to a bag. Freeze for up to 3 months.
Reheating: Air fryer at 375°F for 5-6 minutes. Oven at 400°F for 8-10 minutes on a wire rack. Never microwave (soggy crime).
Make-Ahead Breading: Bread the tenders and freeze raw. Cook from frozen (add 3-4 minutes to cook time).
