Description
Master the art of making crispy crack chicken tenders with this foolproof recipe that promises restaurant-quality results.
Ingredients
Scale
- 2 pounds chicken tenderloins (or boneless chicken breasts cut into strips)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon ranch seasoning mix
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 large eggs, beaten
- Vegetable oil for frying
- Optional mix-ins: 1 cup grated parmesan cheese, 1 tablespoon dried herbs, or 1/2 cup crushed corn flakes
Instructions
- Marinate the chicken by soaking it in buttermilk for at least 15 minutes.
- Prepare your dredging station with flour, spices, and beaten eggs in separate bowls.
- Coat the chicken in seasoned flour, dip in eggs, and then coat thoroughly with panko mixture.
- Rest the coated tenders on a wire rack for 5-10 minutes.
- Choose your cooking method: Deep fry, air fry, or bake at recommended temperatures.
- Drain cooked tenders on a paper towel and season to taste.
- Serve immediately with your favorite dipping sauce.
Notes
For best crispiness, avoid overcrowding the frying pan and make sure your oil is at the right temperature. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying/Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 320
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 165mg
Keywords: chicken tenders, crispy chicken, homemade chicken tenders, crack chicken, comfort food