Comfort food is different for everyone, but often means getting back to childhood favorites. These homemade crispy chicken tenders take us to a delicious place that is fit for eaters of all ages.
Sometimes you’ve just gotta go back to the basics — those good old-fashioned, tried and true recipes that even little kids will eat.
Lately I’ve been having the biggest craving for chicken tenders. So I decided to make a more adult version of one of my favorite childhood treats! 
And you guys, these chicken tenders are GOOD, like reaaalllly good. Like lick your fingers to get every last bit of flavor good. Even better than the frozen chicken tenders/nuggets you can get in the freezer aisle (which I am also a fan of… #fancyfoodblogger). These crispy homemade chicken tenders are perfectly crispy on the outside and tender on the inside. Mhmm.
Also, side note, why do so many restaurants have an age limit on the kids menu? Can’t adults want some chicken tenders, mac n’ cheese, or ice cream shaped in a smiley face? One of the sad realities of growing up. I should probably write an angry letter.
I ate these chicken tenders with ketchup but I also think they would be delicious on top of a pasta or salad! They are versatile, so go crazy.
Print
Comfort Food Alert: Homemade Crispy Chicken Tenders
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Homemade chicken tenders, crispy and juicy. Comfort food at its finest, perfect for the whole family!
Ingredients
- 3 (1 kg) skinless boneless chicken breasts, cut into 1/2 inch strips
- 1 (57 g) egg
- 1 cups (237 ml) buttermilk
- 1 tsp garlic salt
- 1 cups (237 ml) all-purpose flour
- 1/2 cups (118 ml) seasoned bread crumbs
- 1/2 cups (118 ml) panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp baking powder
- 1 cups (237 ml) oil for frying
Instructions
- Place the chicken strips into a large, resealable plastic bag.
- In a small bowl, mix the egg, buttermilk, and garlic salt. Pour mixture into bag with chicken. Seal and refrigerate for 1 to 2 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, panko bread crumbs, salt, pepper, and baking powder.
- Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
- Place chicken in flour mixture bag. Seal and shake thoroughly to coat the chicken strips.
- Heat oil in a large skillet on medium-high heat.
- Carefully place coated chicken in hot oil. Fry until golden brown on each side; then place the chicken on paper towels to drain the excess oil.
Notes
- For extra crispy tenders, double-fry them: fry once until almost cooked through, then rest for 5 minutes before frying a second time until golden brown.
- Substitute almond flour for half of the all-purpose flour for a gluten-free option, but note that the texture may be slightly different.
- Store leftover cooked tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to crisp them up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 chicken tenders
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What is the best oil to use for frying the chicken tenders?
For frying, vegetable oil or canola oil works best as they have high smoke points and neutral flavors that won’t overpower the chicken.
How do I ensure the chicken tenders stay crispy after frying?
To keep the chicken tenders crispy, place them on a wire rack instead of paper towels after frying to allow air circulation, which prevents them from getting soggy.
Can I bake the chicken tenders instead of frying them?
Yes, you can bake the chicken tenders at 400°F for about 20-25 minutes, flipping halfway through, to achieve a healthier version with a crispy texture.
