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Sink your teeth into these chicken tenders—they're crazy crunchy on the outside and super juicy inside. Great for family nights or hanging out with friends. Folks can’t stop at just one because each bite is packed with big flavor and awesome texture.
The first time I made these was for a buddy’s birthday bash, and they disappeared faster than I expected. Now they’re my top choice for potlucks and when I want a chill Sunday snack.
Tasty Ingredients
- Breadcrumbs: Go for crunchy gluten free if you need or try regular—they make these so crispy
- Paprika: This adds a smoky red color and a gentle kick Hungarian style is awesome
- Chicken tenders: Plump, same-sized pieces cook best so everyone gets juicy bites
- Buttermilk: Makes the meat soft and gives a little tang buy one with live cultures if you can
- Salt: Can’t skip seasoning always taste before you dip in the chicken
- Garlic powder: Adds a rich smell and warmth give it a sniff to make sure it’s fresh
- Pepper: Adds a hint of heat fresh cracked tastes the brightest
- Oil for frying: Any neutral option works like peanut or canola just use one that can handle heat
- Onion powder: Makes everything taste even more savory for real comfort vibes
Simple How-To Steps
- Drain and Serve:
- Pop the super crispy tenders out of the pan and let them rest on a plate with paper towels to soak up extra oil. They taste best piping hot.
- Fry the Tenders:
- Carefully add the tenders to your hot oil and don’t overcrowd or they’ll steam not crisp. Fry on both sides for about 5-7 minutes until brown and fully cooked. Flip them with tongs for easy turning and to keep the breading perfect.
- Heat the Oil:
- Pour oil into a sturdy pan about a half inch deep. Heat on medium till a breadcrumb sizzles once it hits the oil.
- Coat the Chicken:
- Grab each piece from the buttermilk let the extra drip off. Press the tenders into your seasoned crumbs so every part is covered. Lay out in one layer for even crispiness.
- Mix the Seasoned Crumb Coating:
- Stir breadcrumbs, paprika, onion powder, garlic powder, salt, and pepper in a shallow bowl. Use dry clean hands to get all the flavors mixed up evenly.
- Marinate the Chicken:
- Grab a big bowl, toss in the chicken, and pour buttermilk over them. Mix so everything’s coated. Stick the bowl in the fridge for half an hour so the chicken can soak up all the flavors and get tender.
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Whenever I use Hungarian paprika, the smell takes over my whole kitchen right away. My niece nicknamed these magic chicken sticks and now won’t let me show up to family meals without them.
Keeping Them Fresh
Leftovers? Stick tenders in a sealed container in the fridge—they last about three days. To keep them longer, freeze on a baking sheet first, then toss in a freezer bag. Heat up in a hot oven or air fryer so you get that crispy bite again.
Try These Swaps
No buttermilk? Mix plain yogurt with a splash of water, works just as well. Switch out breadcrumbs with crushed cornflakes or almond meal for a twist. Smoked paprika is fun if you want to change up the flavor.
How to Serve
Dunk these in BBQ sauce, ranch, or honey mustard. Put them with roasted potatoes or a salad if you’re hungry. For a cool change, slide them in a bun with pickles and lettuce—makes an awesome chicken sandwich.
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Where They Come From
Crunchy fried chicken is a comfort classic you find everywhere, but it traces back to Southern cooking in America. The key to making top-notch tenders is lots of seasoning and nailing your frying—my family’s always turning it into a friendly showdown.
Recipe FAQs
- → How do you keep chicken tenders juicy inside?
Letting them soak in buttermilk keeps the chicken super tender and stops it from drying out, so every bite is juicy.
- → What gives the coating its extra crispiness?
Mixing breadcrumbs with spices and frying or baking them with enough oil makes the outside seriously crunchy.
- → Can these chicken tenders be made gluten-free?
Absolutely, just swap regular breadcrumbs for the gluten-free kind and you’ll still get plenty of crunch.
- → Is there a healthier way to prepare the tenders?
Stick them on a wire rack and bake in a hot oven. You’ll still get that crunchy bite, but with way less oil.
- → What dipping sauces pair well with these tenders?
Ranch, honey mustard, and barbecue are awesome, but spicy mayo or herby yogurt dips taste great too.
- → How should leftovers be stored?
Once they’ve cooled off, tuck them in an airtight box in the fridge. They’ll stay good for up to three days.