Crispy Golden Chicken Strips

I started making chicken tenders on a rainy Tuesday when I had nothing but chicken breasts and a craving for something crunchy. The first batch was uneven, some strips too thick, others barely coated, but the smell of garlic and paprika frying in hot oil made me forget the mess. My neighbor knocked on the door halfway through, drawn by the scent, and I handed her a tender still warm from the oil. She smiled and said it tasted better than any diner version she'd had. That moment taught me that homemade always wins.

I brought these tenders to a potluck once, stacked in a basket lined with parchment paper. Within ten minutes, the basket was empty and three people asked for the recipe. One friend admitted she'd given up on frying at home because it felt intimidating, but watching me pull golden strips from the oil made her rethink it. We ate the last few tenders standing in the kitchen, dipping them in honey mustard and laughing about how simple things often taste the best.

Ingredients

• Chicken breast fillets: Cut them into even strips so they cook at the same rate, and avoid making them too thick or they'll stay raw inside.
• Buttermilk: The acidity tenderizes the meat and adds a subtle tang that balances the richness of frying.
• Garlic powder and paprika: These bring warmth and depth to the marinade without overpowering the chicken's natural flavor.
• All-purpose flour: The first coating layer helps the egg stick and creates a sturdy base for the breadcrumbs.
• Eggs: Beat them well so the panko adheres evenly and doesn't clump in patches.
• Panko breadcrumbs: Their large flakes fry up lighter and crispier than regular breadcrumbs, giving you that audible crunch.
• Vegetable oil: Use enough oil to submerge the strips halfway, and keep the temperature steady to avoid soggy or burnt coatings.
• Barbecue sauce and honey mustard: These two sauces cover every craving, tangy, sweet, smoky, or sharp.

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika until smooth, then submerge the chicken strips completely. Let them sit for at least 30 minutes, or up to 2 hours in the fridge if you want the meat extra tender and flavorful.

Set up your breading stations:

Arrange three shallow bowls in a row: flour mixed with spices in the first, beaten eggs in the second, and panko in the third. This assembly line keeps the process fast and tidy.

Coat each strip:

Lift a chicken strip from the marinade, shake off excess liquid, then press it into the flour to coat all sides. Dip it in the egg, letting the extra drip back into the bowl, then press it firmly into the panko so the crumbs stick.

Heat the oil:

Pour about 5 cm of vegetable oil into a deep skillet and heat it to 175°C (350°F), testing with a small pinch of breadcrumbs that should sizzle immediately. Keep the heat steady so the tenders cook evenly without burning.

Fry in batches:

Slide a few strips into the hot oil without crowding the pan, and fry for 3 to 4 minutes per side until they turn deep golden brown. Transfer them to a wire rack or paper towels to drain, and repeat with the remaining chicken.

Serve immediately:

Pile the hot tenders on a platter and set out bowls of barbecue and honey mustard for dipping. They taste best when they're still warm and the crust is at its crispiest.

Save

One evening, I made these tenders for my niece who claimed she didn't like chicken. She grabbed one cautiously, took a bite, and her eyes lit up. She ate four more without saying a word, then asked if I could make them every time she visited. That quiet approval meant more than any compliment ever could.

How to Get the Crispiest Crust

The secret lies in double coating: after the panko layer, press extra crumbs onto any thin spots before frying. I also rest the breaded strips on a rack for 10 minutes before frying, which helps the coating set and cling better. Using panko instead of regular breadcrumbs makes a huge difference because the flakes are larger and fry up lighter. If you want even more crunch, mix a tablespoon of cornstarch into the flour for the first dredge.

Making Them Healthier Without Sacrificing Flavor

I've baked these tenders plenty of times when I want to skip the oil cleanup. Arrange the breaded strips on a baking sheet lined with parchment, spray them lightly with cooking oil, and bake at 220°C (425°F) for 18 to 20 minutes, flipping halfway. They won't have the same deep-fried richness, but the crust still crisps up beautifully. I serve them with a fresh salad or roasted vegetables to balance the meal, and no one ever complains.

Storing and Reheating Leftovers

Leftover tenders keep well in an airtight container in the fridge for up to three days. When I reheat them, I skip the microwave because it makes the crust rubbery. Instead, I spread them on a baking sheet and warm them in a 200°C (400°F) oven for about 8 minutes until they're hot and crispy again. You can also freeze breaded uncooked strips on a tray, then transfer them to a freezer bag and fry them straight from frozen, adding an extra minute or two to the cooking time.

• Always drain fried tenders on a wire rack instead of paper towels to keep the bottom crust from steaming.
• Add a pinch of cayenne to the marinade if you like a little heat that sneaks up on you.
• Serve with coleslaw or pickles to cut through the richness and add a refreshing crunch.

Save

These chicken tenders have become my go-to whenever I need something reliable, comforting, and universally loved. They remind me that the best recipes are the ones you make over and over, tweaking them slightly each time until they feel like your own.

Recipe FAQs

→ How can I ensure the chicken strips stay tender?

Marinate the chicken strips in buttermilk mixed with spices for at least 30 minutes. This helps break down proteins for a juicy texture.

→ What is the purpose of using panko breadcrumbs?

Panko breadcrumbs create a lighter, crunchier coating compared to regular breadcrumbs, enhancing the texture after frying.

→ Can these strips be baked instead of fried?

Yes, place coated strips on a baking sheet, lightly oil them, and bake at 220°C (425°F) for about 18–20 minutes, flipping halfway through.

→ What are good dipping sauce options?

Barbecue sauce and honey-mustard sauce complement the crispy coating and savory flavors perfectly.

→ How hot should the oil be for frying?

Heat the vegetable oil to 175°C (350°F) to ensure the chicken cooks evenly and achieves a golden crisp exterior.