This simple fried chicken tenders recipe produces crispy, golden strips with juicy chicken inside. The meat is briefly marinated in a homemade buttermilk mixture, dredged in a seasoned flour-and-cracker coating, and fried until perfectly crisp. Garlic, paprika, and a touch of seasoning make these chicken strips especially flavorful.
Table of Contents
- How to make homemade chicken tenders
- You may also enjoy
These pan-fried chicken strips are made with boneless, skinless chicken breasts, but you can substitute boneless, skinless chicken tenderloins if you prefer. The recipe below is a small batch ideal for two people, making it a great lunch, weeknight dinner, or a cozy date-night meal.
Serve these tenders with your favorite dipping sauces. They pair well with mashed potato casserole, a simple chicken gravy, or creamy coleslaw for a complete meal.
Chicken tenderloins are naturally more tender than the thicker breast meat because they are a smaller strip of muscle. Both work well for this recipe; just avoid overcooking to keep the meat juicy.
Fry the tenders until the breading is golden and the internal temperature reaches 165°F (about 5–8 minutes, depending on thickness). Turn them halfway through for even coloring.
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How to make homemade chicken tenders
Begin by cutting a boneless, skinless chicken breast into eight evenly sized strips so they cook at the same rate.
Make a quick buttermilk by whisking milk, vinegar, and an egg together until smooth. The acidity in the vinegar helps tenderize the chicken and adds flavor.
Place the chicken strips in the buttermilk mixture, cover, and refrigerate for about 30 minutes. This brief soak improves tenderness and helps the coating adhere.
In a large bowl, combine flour and finely crushed saltine crackers with season salt, black or cayenne pepper, paprika, garlic powder, and onion powder. This mixture forms a crunchy, flavorful crust.
Heat canola oil in an electric skillet or a large, deep-sided pan to about 350°F (175°C). Use 2–3 inches of oil for proper frying depth so the tenders can float and cook evenly.
Remove each strip from the buttermilk, letting excess drip off for a moment. Press the chicken into the cracker-flour mixture to coat thoroughly. Repeat until all tenders are coated.
Fry the tenders in batches so the oil temperature stays consistent. Cook until the breading is golden brown and crisp, about 5–8 minutes depending on size, and the interior reaches 165°F (74°C). Turn each piece once during frying for even browning.
Drain the cooked tenders on a paper towel–lined plate or, for best results, a wire rack set over a baking sheet to keep them crisp. Sprinkle with a little fresh parsley if desired and serve hot.
You may also enjoy
- Pan Fried Chicken Parmesan
- Buttermilk Fried Chicken Sandwich
- Easy Fried Chicken without Buttermilk
- Fried Chicken Bacon Sandwich
Fried Chicken Tenders Recipe
Equipment
- Whisk
- Mixing bowls
- Electric skillet or a large, deep frying pan
- Instant-read thermometer (recommended)
Ingredients
- 8 ounces boneless chicken breast (or tenderloins)
- 1/2 cup milk
- 2 teaspoons vinegar
- 1 egg
- 1/4 cup flour
- 1/4 cup saltine crackers, crushed fine
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper (or cayenne for heat)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Canola oil for frying (enough for 2–3 inches in your pan)
Instructions
- Cut the chicken breast into 8 even tenders.
- Whisk milk, vinegar, and egg until smooth to make a quick buttermilk.
- Place the chicken strips in the buttermilk, cover, and refrigerate for 30 minutes.
- Combine flour, crushed crackers, seasoned salt, pepper, paprika, garlic powder, and onion powder in a large bowl.
- Heat oil to 350°F (175°C) in an electric skillet or deep-sided pan with 2–3 inches of oil.
- Remove a strip from the marinade, let excess drip, then press it into the cracker-flour mixture to coat. Repeat for all strips.
- Fry in batches until the coating is golden and the internal temperature reaches 165°F (about 5–8 minutes). Turn once halfway through.
- Drain the finished tenders on paper towels or a wire rack before serving.
Notes
- Use either chicken breasts or tenderloins. Tenderloins cook faster and may be more tender, but both are delicious when cooked properly.
- Do not overcrowd the pan; frying in small batches keeps the oil temperature steady and ensures crisp, evenly browned tenders.
- An instant-read thermometer ensures safe, perfectly cooked chicken — target 165°F (74°C) internal temperature.
Nutrition
Per serving: Calories 106 kcal; Carbohydrates 6 g; Protein 8 g; Fat 5 g; Sodium 213 mg.
Hi there, and welcome! I’m Zona House. I create straightforward, flavorful recipes meant for everyday cooking. My goal is to make meals that are easy to prepare, satisfying to eat, and enjoyable to share.
If you like this fried chicken tenders recipe, try it with a side of mashed potatoes, gravy, or coleslaw for a classic comfort-food meal. Enjoy!