🍗 Crispy Homemade Chicken Tenders
Ingredients
For the chicken:
- 500 g boneless, skinless chicken breast
- 1 cup buttermilk
- 1 egg
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- 1 tbsp hot sauce (optional)
For the crispy coating:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp chili powder
- 1 egg
- ½ cup cold water
- Oil, for frying
Instructions
1. Prepare the chicken:
Cut chicken breasts into long, even strips.
2. Make the marinade:
In a large bowl, whisk together buttermilk, egg, salt, paprika, black pepper, garlic powder, onion powder, chili powder, and hot sauce.
3. Marinate:
Add chicken strips and coat well. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
4. Prepare the coating:
Mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, baking powder, and chili powder in a bowl.
5. Make the wet batter:
In another bowl, whisk 1 egg with ½ cup cold water.
6. Coat the chicken:
Remove a chicken strip from the marinade and dip it into the flour mixture. Then dip into the egg-water mixture and coat again generously with the seasoned flour. Press the flour onto the chicken with your fingers to create a rough, crispy texture.
7. Heat the oil:
Heat about 2–3 inches of oil in a deep pan to 175°C / 350°F.
8. Fry:
Carefully place the chicken strips into the hot oil in batches. Don’t overcrowd the pan. Fry for about 4–6 minutes per side, depending on thickness, until deeply golden and cooked through.
9. Drain:
Transfer to a wire rack or paper towels. Let them rest for a couple of minutes so the coating stays crispy.
🍯 Easy Dipping Sauce
Mix:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp honey
- 1 tsp mustard
- ½ tsp garlic powder
- A pinch of paprika
Serving
Serve the crispy chicken tenders hot with dipping sauce, ketchup, fries, coleslaw, or lemon wedges.
Tip: For extra-crispy tenders, add 2–3 tablespoons of the buttermilk marinade into the seasoned flour and rub it in with your fingers before coating the chicken. This creates little crunchy flakes on the outside.