Ingredients
1.5 lbs chicken tenderloins
1 cup buttermilk
1 large egg
1.5 cups all-purpose flour
1 cup Panko breadcrumbs
1 cup plain breadcrumbs
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
Instructions
Step 1: In a large bowl, whisk together the buttermilk and egg. Add the chicken tenderloins, ensuring they are fully submerged, and refrigerate for at least 20 minutes (up to 4 hours).
Step 2: In a shallow dish, mix the flour with half of the garlic powder, onion powder, salt, and pepper.
Step 3: In another shallow dish, combine the Panko, plain breadcrumbs, and the remaining seasonings.
Step 4: Remove a chicken strip from the buttermilk, dredge it in the flour, dip it back into the buttermilk briefly, and finally press it firmly into the breadcrumb mixture.
Step 5: Heat 1 inch of oil in a large skillet to 350°F. Fry the chicken in batches for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 6: Transfer the cooked tenders to a wire rack to drain and cool slightly before serving.
Notes
For the best results, do not crowd the frying pan. This keeps the oil temperature high and ensures a crispy crust.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 3-4 tenders
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken tenders recipe, crispy chicken, homemade chicken strips, fried chicken, easy dinner
