Introduction
There is nothing quite as satisfying as a perfectly seasoned, unbelievably crunchy chicken tender. Forget the greasy, deep-fried versions—this recipe focuses on achieving maximum crispiness through a strategic double-dredging process, utilizing the power of cornstarch and a high-heat oven (or air fryer). These crispy chicken tenders are a beloved American classic, often utilizing the tenderloin cut of the breast, which guarantees a juicy, fork-tender result every time. Perfect for game day, easy weeknight dinners, or satisfying the pickiest eaters!
Ingredients
- Chicken: 1 lb (450g) boneless, skinless chicken tenderloins
- Buttermilk Soak: 1 cup (240 ml) buttermilk
- Flour Mixture: 1 cup (120g) all-purpose flour
- Crispiness Agent: 1/2 cup (60g) cornstarch
- Seasoning: 1 tbsp smoked paprika
- Seasoning: 1 tsp garlic powder
- Seasoning: 1 tsp onion powder
- Seasoning: 1 tsp salt (plus extra for the buttermilk)
- Seasoning: 1/2 tsp black pepper
- Fat: 2 tbsp (30 ml) neutral oil (canola or vegetable), optional for brushing
Step-by-step Preparation
- Marinate the Chicken (The Moisture Secret): Place the chicken tenders in a bowl and pour the buttermilk over them. Add 1/2 tsp of salt to the buttermilk. Cover and refrigerate for at least 30 minutes, but ideally up to 2 hours. This step tenderizes the meat and ensures the coating adheres properly.
- Prepare the Dry Dredge: In a wide, shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, remaining salt, and pepper. The cornstarch is essential for achieving that shatteringly crispy exterior.
- The Double Coating Technique: Remove one chicken tender from the buttermilk, allowing the excess liquid to drip off slightly. Dredge the tender completely in the dry flour mixture, pressing firmly to ensure the flour sticks. Dip the tender back into the buttermilk briefly (just a quick dip), and then immediately return it to the dry mixture for a second, thorough coating. Press firmly again. Place the coated tenders on a separate plate.
- Prepare for Cooking: Preheat your oven to 400°F (200°C) or preheat your air fryer to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top. Place the coated tenders on the wire rack—this allows air to circulate around the entire tender, ensuring maximum crispiness on all sides.
- Cook Until Golden: Lightly brush or spray the tops of the tenders with oil (optional, but enhances crispiness). Bake for 18–20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the coating is deeply golden brown. If using an air fryer, cook for 12–15 minutes, shaking the basket halfway through.
Nutritional Information
While nutritional facts vary based on the size of the tenders and the exact amount of oil used, a standard serving (about 3 baked tenders) contains approximately 250–300 calories. These tenders are an excellent source of lean protein (around 30g per serving) and are significantly lower in saturated fat than traditional deep-fried versions, making them a healthier way to enjoy your favorite comfort food.
Storage
Leftover crispy chicken tenders should be stored in an airtight container in the refrigerator for up to 3–4 days. To maintain crispiness when reheating, avoid the microwave. Instead, preheat your oven to 350°F (175°C) or your air fryer to 325°F (160°C) and reheat the tenders for 5–8 minutes until hot and crispy again.
Conclusion
These crispy chicken tenders are versatile and perfect for dipping. Serve them alongside classic sauces like homemade honey mustard, ranch dressing, or a smoky BBQ sauce. For a complete meal, pair them with creamy coleslaw, sweet potato fries, or a fresh side salad. For a fun variation, try adding a pinch of cayenne pepper to the dry dredge for a spicy kick, or substitute the paprika with Italian seasoning for a herbaceous flavor profile. Enjoy this elevated take on a timeless favorite!