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Chicken tenders hold a special place in the hearts (and stomachs) of food lovers across the globe. Known for their succulent texture and delightful crunch, these bite-sized pieces of chicken are a versatile dish that can be served as a quick snack, a satisfying meal, or a crowd-pleasing party platter. Whether enjoyed on their own, dipped in your favorite sauce, or nestled in a sandwich, chicken tenders are a beloved staple in both home kitchens and restaurants.

Crispy Chicken Tenders

Discover the perfect way to create Crunchy Crunch Chicken Tenders, a beloved dish that combines succulent chicken with an irresistibly crispy coating. This guide covers everything from choosing high-quality ingredients like fresh chicken breast and buttermilk to mastering the art of breading with panko breadcrumbs for that extra crunch. Learn essential cooking techniques, perfect sides, and sauce pairings to impress your family and friends with this delicious homemade comfort food. Ideal for snacks, meals, or parties, these chicken tenders are the ultimate crowd-pleaser.
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Ingredients
  

1 lb chicken breast, cut into tenders

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (adjust to taste)

2 eggs, beaten

Oil for frying (vegetable or canola)

Fresh parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken tenders and buttermilk. Ensure they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

    Prepare the Breading Station: Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper, mixing well. In the second bowl, place the beaten eggs. In the third bowl, add the panko breadcrumbs.

      Coat the Chicken: Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each tender in the flour mixture first, making sure it’s well coated. Then dip it into the beaten eggs, followed by the panko breadcrumbs, pressing gently to adhere.

        Heat the Oil: In a large frying pan, heat about ½ inch of oil over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into it; if it sizzles immediately, it’s ready.

          Fry the Tenders: Carefully add the chicken tenders to the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and crispy. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

            Drain and Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain excess oil. Garnish with fresh parsley if desired.

              Enjoy: Serve hot with your favorite dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4