These crisp Breaded Chicken Tenders are the kind you’ll pay top dollar for at a restaurant. The flavorful breading is the key and they’re seasoned perfectly. Serve them as an entree for dinner or with a choice of dipping sauces as an appetizer at your next casual party. Either way, they won’t last long.
Breaded Chicken Tenders
There are few dining establishments that don’t offer fried chicken in some form on the menu. Chicken tenders in particular, are a favorite with both of my boys. Of course they must be accompanied by plenty of comeback sauce, barbecue sauce or homemade honey mustard like this recipe from Budget Bytes for dipping. In the interest of full disclosure, I must admit I really love them, too. I often make them at home for my kids and it always makes them uber happy to come to the supper table.
The Buttermilk Brine Makes the Difference
To make them I like to soak the tenderloins in a buttermilk brine, then dredge them in a homemade seasoned flour and fry, preferably in peanut oil. After breading, if you’ll take the time to pop them into the fridge to rest for an hour or so it will allow the breading to cling more evenly to the chicken pieces. Fry the tenders until crispy and golden then they’re ready to serve as an appetizer or entree with your favorite dipping sauces.
Other Fried Chicken Tender Recipes To Try
Fried chicken whether it’s fried in the traditional way or faux “fried” in the oven is always a tasty addition to the menu. My oven fried Breaded Chicken Fingers and Buttermilk Fried Chicken recipes are super popular with visitors.
Fried until crispy and golden these chicken tenders are irresistable!
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Helpful Kitchen Items:
Breaded Chicken Tenders
- 3 lb chicken tenders
- 1 cup buttermilk
- few dashes hot sauce
- 1 tsp kosher or sea salt
- 2 cup self-rising flour
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/4 tsp ground cumin
- 4-5 cups peanut or vegetable oil for frying
- Place the chicken tenders, buttermilk, hot sauce and 1 tsp of kosher salt in a plastic bag. Seal tightly and store in the fridge to marinate for 4 hours or overnight.
- To prepare: Mix the flour and seasonings together on a plate.
- Remove the chicken tenders from the marinade letting the excess drip off. Roll in the flour coating and place onto a cookie sheet fitted with a rack. After dredging all of the pieces once, repeat giving them a second coating. Press the flour onto the chicken pieces. Chill uncovered for 1 hour.
- Heat the oil to 350°-360°F in a deep pot or dutch oven. Cook the chicken tenders in batches for 4-5 minutes depending on the thickness, until golden and cooked through. Adjust the cooking time according to size.
- Remove to a paper towel lined tray to drain. Season immediately with additional seasoned salt. Rest for 5 minutes, then serve with your favorite dipping sauce.