Recipe Overview
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Prep Time: ~ 15 min (plus optional marinade time)
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Cook Time: ~ 10–12 min (frying)
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Total Time: ~ 25–35 min
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Servings: ~ 4 (about 1.2–1.5 lb / 550–700 g chicken tenders)
Ingredients
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1.5–2 lb (≈ 680–900 g) boneless, skinless chicken tenderloins (or chicken breasts cut into strips) The Seasoned Mom+1
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1 cup buttermilk (or regular milk mixed with 1 tbsp lemon juice/vinegar) — for marinade (optional but yields extra tender, juicy chicken) Once Upon a Chef+1
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2 large eggs, beaten (for breading) Allrecipes+1
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1 ½ – 2 cups all‑purpose flour (for dredging) feastandfarm.com+1
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Seasonings for flour (to taste): salt, pepper, garlic powder, paprika (or as desired) — about 1 tsp each salt & pepper, ½ tsp paprika or garlic powder is a good starting point. Foodie With Family+1
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Oil for frying: vegetable oil, canola oil, or peanut oil (enough to fill a skillet or pot 1.5–2 inches deep) The Seasoned Mom+1
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Optional: dipping sauces — honey‑mustard, BBQ, ranch, spicy mayo, ketchup, etc.
Instructions
1. (Optional) Marinate the Chicken
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Place chicken tenders in a bowl or zip‑top bag. Pour in the buttermilk, add a pinch of salt and pepper, and toss to coat.
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Cover and refrigerate for at least 30 minutes (or up to 2 hours). This helps tenderize the chicken and keep it juicy. Once Upon a Chef+1
2. Prepare Breading Station
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In a shallow bowl or wide dish, whisk the eggs.
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In a separate, larger bowl or plate, combine the flour with salt, pepper, paprika (and/or garlic powder). Mix thoroughly.
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Optional tip: Spread flour mixture in a large zip‑top bag for easy “shake and coat” dredging.
3. Bread the Chicken
For each tenderloin:
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Shake off excess buttermilk (if marinated).
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Dredge in flour mixture — coat all sides.
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Dip into beaten egg, letting excess drip off.
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Return to flour mixture for a second dredge —
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