Get ready to enjoy The Best Chicken Tenders You Will Ever Eat, featuring tender, juicy chicken marinated in buttermilk and hot sauce, double breaded for extra crunch, and fried to golden perfection. Follow this guide to create crispy, flavorful chicken tenders that will become a family favorite, complete with a simple setup for easy cleanup and safety tips to avoid cross-contamination.
The Best Chicken Tenders You Will Ever Eat
A bowl of this creamy tomato soup with crispy grilled cheese croutons offers a comforting embrace, perfect for any day of the week. It’s a reminder that the best meals aren’t always the most elaborate but often those made with love and a touch of creativity. This dish not only satisfies hunger but also warms the heart.
Preparation Time: 15 minutes (plus overnight marination)
Cooking Time: 15-20 minutes
Serving Size: Serves 4-6
Equipment: Cutting board, meat hammer, plastic wrap, gallon-size ziplock bag, cooking pot or deep fryer
Recipe Title: The Best Chicken Tenders You Will Ever Eat
Ingredients:
- Wet Ingredients:
- 1 quart buttermilk
- 1 small bottle Texas Pete hot sauce (or your favorite hot sauce)
- 2 cups whole milk
- 2 large eggs
- Dry Ingredients:
- 2 cups unseasoned breadcrumbs
- 1 cup flour
- 1 cup finely crushed corn flakes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Chicken:
- 1 pack of skinless, boneless chicken breasts
- Additional:
- Enough vegetable oil to fill a pot or fryer 2-3 inches deep
Instructions:
- Prepare the Chicken:
- Thaw the chicken in its original packaging. Open the package in the sink and drain any juices. Rinse the chicken under cold running water and pat dry.
- Cut each chicken breast into 3-4 pieces and place them on a cutting board. Cover with plastic wrap and pound each piece flat with a meat hammer to ensure even cooking.
- Marinate the Chicken:
- Place the chicken pieces into a gallon-size ziplock bag. Pour in the buttermilk and Texas Pete hot sauce, ensuring the chicken is fully coated. Seal the bag and refrigerate overnight to marinate.
- Prepare the Breading:
- The next day, whisk the milk and eggs together in a small bowl.
- In a separate large bowl, combine the breadcrumbs, flour, crushed corn flakes, sea salt, and black pepper. Mix well.
- Bread the Chicken:
- Remove the chicken tenders from the buttermilk marinade and dip them into the milk/egg mixture.
- Coat the chicken in the dry mixture, ensuring each piece is thoroughly covered. For extra crunch, repeat the process by dipping the tenders back into the milk/egg mixture and again into the dry mixture. This double breading creates a crispy coating.
- Lay the breaded chicken tenders on a dish or baking pan while you prepare to fry.
- Fry the Chicken:
- In a large cooking pot, heat 2-3 inches of vegetable oil to 350°F. If using a deep fryer, set it to 350°F as well.
- Fry the breaded chicken tenders in batches for about 5-7 minutes per batch, or until they reach a deep golden brown color and are cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the crispy chicken tenders hot with honey mustard or ranch dressing for dipping. Pair with carrot and celery sticks for a refreshing side.
These Best Chicken Tenders are sure to please with their crispy, flavorful breading and juicy, tender chicken inside. Perfect for a weeknight meal, game day, or any occasion where comfort food is a must! Enjoy every bite with your favorite sauces and sides.