Steps
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. …
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Buttermilk Fried Chicken Tenders
One of my most popular chicken recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Total: 40min
Yield: 4
Nutrition Facts: servingSize , calories 925, Fat 51, Carbohydrate 75g, Protein 41g, Saturated Fat 1, unSaturated Fat , Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
Ingredients:
- 2 pounds chicken tenderloins
- 1 cup buttermilk
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 3 tablespoons buttermilk
- 3-4 cups vegetable oil, for cooking
Instruction:
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it’s hard to tell how golden the chicken is when it’s immersed in the oil. It may only look lightly golden, but it’s actually a perfect fried chicken golden brown. If you’re unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Crispy Chicken Tenders
Oven Baked Chicken Tenders with lemon garlic flavours, coated in a golden parmesan Panko crumb! Oven fried, crispy chicken strips with an irresistible crunch!
Prep: 10min
Total: 30min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 398 kcal, Carbohydrate 13 g, Protein 48 g, Fat 15 g, Saturated Fat 3 g, Cholesterol 173 mg, Sodium 888 mg, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice ((or juice of 1/2 a lemon))
- 1 tablespoon fresh chopped parsley
- 2 teaspoons minced garlic
- 3/4 teaspoon salt (to season)
- 1/4 teaspoon cracked black pepper
- 28 ounces (800 g) chicken tenders
- 1 cup Panko breadcrumbs
- 1/2 cup regular breadcrumbs ((garlic, herb or Italian seasoned for extra flavour))
- 1 teaspoon mild paprika ((or sweet, smoky, spicy))
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup fresh grated parmesan cheese
Instruction:
- Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
- Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)
THE BEST HOMEMADE CRISPY CHICKEN STRIPS | EASY CHICKEN TENDERS
FAQ
What is the secret to cooking tender chicken?
Marinate your chicken.
Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).
How does Gordon Ramsay make chicken tenders?
Start with chicken tenders, wash, dry and trim. Coat with a little olive oil. Then some salt, pepper and garlic powder to taste. Put over medium heat for 4-5 minutes flip once and your done in another 4-5 minutes.
What is the difference between chicken strips and chicken tenders?
“Chicken tenders are a specific muscle, located in the breast next to the ribs. It is sometimes removed and sold separately. From what I could find in a cursory search, chicken strips are strips of breast meat, and most of them are pre-cooked in some way so they can be used to make quick, easy meals.
