Every now and then we get a craving for simple fried chicken tenders. Most tenders have the same thicker breading as fried chicken, but my boys tend to like a thinner breading.
These tenders have a golden crispy crust and tender juicy center. This breading was inspired by a fried pickle recipe Jim found, but it had pickle juice and regular milk. I like soaking chicken in buttermilk to brine with and decided to use it in the batter instead. It’s very similar to a tempura batter, but a little thicker since it uses all-purpose flour instead of corn starch.
These do tend to get a little darker on the outside. I think this is from the added paprika and the use of the breadcrumbs on the outside. But the finished flavor and crispiness is perfect!
Serve them with your favorite dipping sauce, some macaroni and cheese, or over a salad. Enjoy!
Crispy Chicken Tenders
- 8 chicken tenders
- 1-2 cups Italian seasoned bread crumbs
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 tsp baking powder
- 1 egg
- 1 tsp smoked paprika
- ½ tsp black pepper
- Oil for frying
- In a large bowl mix together the buttermilk, flour, baking powder, egg, paprika, and black pepper. Mix the chicken tenders into this mixture and allow to sit while your oil heats up. In another bowl place your bread crumbs. Take the tenders from the first mixture and dip into the breading then place on a cookie sheet to rest for about two minutes. This will allow the batter to set onto the chicken. When your oil reaches 350’F place the tenders in to fry until the outside is golden and center reaches 165’F. Tenders fry fast, and should be done in less than five minutes. Serve with favorite sauce and sides.