Crispy Golden Chicken Tenders

The Ultimate Homemade Classic

Chicken tenders are the kind of comfort food that never go out of style. Whether you’re dipping them in ranch, pairing them with fries, or stacking them into sandwiches, these crispy golden strips are a universal favorite. But forget the frozen box—this recipe gives you homemade chicken tenders that are juicy on the inside, extra crunchy on the outside, and seasoned to perfection. With the right mix of spices, a buttermilk soak, and a golden breadcrumb coating, these tenders deliver everything you love about your favorite restaurant version—but better.

Why You’ll Love This Recipe

These chicken tenders are packed with flavor and crunch. The buttermilk marinade tenderizes the chicken, making it extra juicy, while the seasoned flour and panko coating provide a crispy shell that actually stays crunchy. They fry up golden and irresistible, and they’re totally customizable. Want spicy? Add cayenne. Craving something cheesy? Mix in parmesan. Serve them as a snack, game day dish, or a full meal with mashed potatoes or mac and cheese. They’re easy enough for weeknights and good enough for special occasions.

Ingredients for Crispy Chicken Tenders

1 ½ lbs chicken tenderloins or boneless chicken breasts cut into strips
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup all-purpose flour
1 cup panko breadcrumbs
2 eggs
Oil for frying (vegetable or canola)

How to Make the Best Homemade Chicken Tenders

Start by marinating your chicken. In a large bowl, combine the chicken strips with buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Cover and let it sit in the fridge for at least 30 minutes or up to overnight for deeper flavor. Set up your dredging station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each piece of chicken in flour, then egg, then panko—pressing the breadcrumbs on firmly to coat well. Heat oil in a deep skillet or pot to 350°F (175°C). Carefully fry the tenders in batches, 3–4 at a time, for 4–5 minutes or until golden brown and cooked through. Don’t overcrowd the pan. Drain on paper towels and season lightly with extra salt while hot.

Tips for Crispy, Juicy Chicken Every Time

Make sure the oil is hot enough before adding the chicken—if it’s too cool, the tenders will soak up oil and get soggy. Use a meat thermometer to make sure internal temperature reaches 165°F. For extra crispness, double-dip: flour, egg, flour again, then panko. Want to bake or air fry instead? Brush with oil and bake at 425°F for 18–20 minutes, or air fry at 400°F for 12–15 minutes, flipping halfway.

Serving Suggestions and Sauces

Serve chicken tenders with classic dips like ranch, honey mustard, BBQ, or spicy mayo. Add fries, coleslaw, or a side salad for a full meal. These also make great wraps or sandwiches—just stuff them in a tortilla or bun with lettuce, tomato, and your favorite sauce. For a crowd, pile them on a platter with dipping sauces all around.

Final Thoughts

Homemade chicken tenders are a golden, crispy dream come true. Juicy inside, crunchy outside, and full of flavor, they’re easy to make and even easier to love. Once you try them from scratch, you’ll never go back to the frozen aisle.

Stick around—every visit tastes better than the last at The Buttered Bliss.