Description
Deliciously crispy homemade chicken tenders, perfect for any occasion with a double-dredging technique and flavorful seasoning.
Ingredients
Scale
- 2 pounds chicken breast, cut into tender strips
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
- 6–8 cups vegetable oil (for frying)
Instructions
- Prepare the chicken by cutting the breast into uniform strips.
- Marinate chicken in buttermilk mixed with salt, pepper, and garlic powder for at least 30 minutes.
- Prepare the seasoned flour mixture by combining all dry coating ingredients in a large shallow dish.
- Heat oil to 350°F in a deep pot or fryer.
- Dredge the chicken in the flour mixture, using the double-dredging technique for extra crispiness.
- Fry chicken tenders in hot oil for 3-4 minutes per side until golden brown.
- Drain on a wire rack to allow excess oil to escape before serving.
Notes
Ensure proper oil temperature to achieve the best crispiness. These tenders are excellent for meal prep and can be paired with various dipping sauces.
Nutrition
- Serving Size: 3-4 tenders
- Calories: 385
- Sugar: 1g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg