Description
A foolproof chicken tenders recipe featuring a buttermilk brine and Panko crust for maximum crunch and juiciness.
Ingredients
1.5 lbs chicken tenderloins
1 cup buttermilk
1 large egg
1.5 cups Panko breadcrumbs
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
Instructions
Step 1: In a medium bowl, whisk together the buttermilk and egg. Submerge the chicken tenderloins in the mixture and refrigerate for at least 30 minutes (up to 4 hours) for this chicken tenders recipe.
Step 2: In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. In another dish, place the Panko breadcrumbs.
Step 3: Remove a chicken tender from the buttermilk, dredge it in the flour mixture, dip it back into the buttermilk briefly, and then press firmly into the Panko breadcrumbs until fully coated.
Step 4: Heat about 1 inch of oil in a large skillet to 350°F. Carefully place 4-5 tenders in the oil, being careful not to crowd the pan.
Step 5: Fry for 3-4 minutes per side until the internal temperature reaches 165°F and the crust is golden brown. Drain on a wire rack.
Notes
For the crispiest results, ensure the oil returns to 350°F between batches.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 445 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg