Crispy Chicken Tenders are juicy pieces of chicken coated in an incredibly crispy, flavorful coating. It’s so delicious that you can eat the coating alone!
nicky’s memo
I worked at a fried chicken shop for 5 years during high school and college, so I’m familiar with crispy chicken breasts!
Chicken breasts are marinated in seasoned buttermilk to create perfectly tender chicken. The coating is the ultimate blend of spices, herbs, and seasonings, creating a wonderfully flavorful crunch.
I also use it for crispy chicken (bone-in version) and crispy chicken burgers.
If you place a tray with these on the table, we guarantee that you will be polishing in no time. Especially when served with my copycat Raising Cane sauce 😉
📋 Ingredients for crispy chicken tenders
***Full recipe with detailed measurements is provided in the recipe card below***
coating
Yes, we use a fair amount of spices and seasonings in the batter, but that’s what makes the crispy batter so delicious. If you can’t stand spiciness, feel free to leave out the chili flakes (a small amount won’t make it spicy, but it will add a little warmth).
🧑🍳 Shortened recipe
***Full recipe with detailed instructions is in the recipe card below***
Marinate the chicken in the seasoned buttermilk. Mix the coating and dip the drip dry marinated chicken into the coating. Fry in batches (place cooked batches in a warm oven) until golden brown and cooked through.
recipe tips
Slice the chicken evenly – Try to cut the chicken into similarly sized strips so they cook at the same rate. If some pieces are much thicker than others, the smaller pieces may overcook before the larger pieces are baked. Use your thermometer with confidence. The chicken should be cooked through and piping hot. A food thermometer should read 75°C in the UK and 165°F in the US.
Perfect with my copycat Raising Cane sauce.
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leftovers guide
These crispy chicken tenders are best eaten fresh when the coating is at its crispiest. However, leftovers can be chilled, covered, and stored in the refrigerator for up to 2 days. Reheat in the oven or air fryer until hot throughout. The air fryer is especially good for bringing back the crispiness.
📺 See how to make
Place the chicken in a bowl. Add buttermilk, salt, pepper, and garlic salt. Mix, cover, and refrigerate to marinate for at least 1 hour (up to overnight).
4 chicken breasts, 240ml (1 cup) buttermilk, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder
Preheat oven to low heat (to keep cooked chicken warm). Heat the oil in a large pot (or preheat your air fryer). You can test it by dropping a small cube of bread into it. If it quickly rises to the top and starts bubbling rapidly, it’s hot enough). You will need at least 1 liter (4 cups) of oil.
frying oil
Combine the crispy coating ingredients in a bowl.
180g (1 1/2 cups) soft flour (all-purpose flour), 1 teaspoon salt, 1 teaspoon ground black pepper; 1/2 teaspoon garlic powder, 1/2 teaspoon celery salt, 1 teaspoon dried thyme 1 teaspoon paprika, 1 teaspoon baking powder, 1 teaspoon chili flakes
Remove the chicken from the refrigerator. Remove some from the buttermilk and let the excess drip off. Dip the chicken into the crispy coating mixture, making sure it is completely covered. Place on tray and repeat until all chicken is coated.
When the oil is hot enough, add 5-6 chicken breasts. You can add more or less depending on the size of your pot, but be careful not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked through in the middle. You can check by cutting the chicken. It’s cooked when it’s no longer pink in the middle.
Place on a tray in the oven to keep warm while you cook the rest of the chicken.
Enjoy with your favorite dipping sauce.
This information is approximate as you may not use up all the flour when coating the chicken (although we do count all the flour as part of the nutritional information). I also added 1.5 tablespoons of oil per serving to account for the oil absorbed during deep drying (this is an *approximate* amount, the chicken may absorb more or less).
calorie: 589kcal | carbohydrates: 39g | protein: 44g | fat: 28g | Saturated fat: 5g | Polyunsaturated fats: 13g | Monounsaturated fats: 7g | Trans fat: 0.2g | cholesterol: 119mg | sodium: 1441mg | fiber: 2g | sugar: 3g
Nutritional information is automatically calculated and should only be used as a rough guide.
This recipe was first posted in July 2017. Since then, it has been updated with recipe improvements and household conveniences.
🍽️ What to serve with chicken tenders
🍲 More amazing crispy chicken recipes
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(Tag Translation) Appetizer
