Crispy Chicken Tenders
About the recipe
These Crispy Chicken Tenders are irresistibly crunchy on the outside, tender and juicy on the inside, and coated with a sticky glaze that perfectly balances sweet, spicy, and tangy flavours. Marinated in homemade buttermilk and coated in a seasoned crispy crust, these fried chicken tenders are perfect for family dinners, game days, or whenever you’re craving restaurant-style comfort food at home.
Crispy Chicken Tenders
Ingredients
For Spice Blend:
- 1 ½ tbsp Smoked paprika
- ½ tbsp Garlic powder
- ½ tbsp Black pepper
- ½ tbsp White pepper
- ½ tbsp Chicken powder
- ½ tbsp Mustard powder
- ½ tbsp Salt + mixed herbs
- 1 tbsp Onion powder
For Chicken + Marinade:
- 500 g Chicken tenders
- 1 cup Warm milk
- 1 tbsp Lemon juice (to curdle into buttermilk)
- 2–3 tbsp Hot sauce
- â…” of the prepared spice mix
For Coating:
- 2 ½ cups Plain flour
- Remaining â…“ of spice blend
- 2 tbsp Marinade buttermilk
For Glaze:
- 2 tbsp Chili sauce
- 1 tbsp Honey
- 2 tsp Brown sugar
- Squeeze of lemon juice
- Chopped green chilies (optional, to taste)
For Frying:
- Oil for deep frying
Instructions
- In a small bowl, combine the smoked paprika, garlic powder, black pepper, white pepper, chicken powder, mustard powder, salt, mixed herbs, and onion powder. Mix well until all the spices are evenly combined.
- In a large bowl, stir the lemon juice into the warm milk and let it sit for a few minutes until it thickens slightly into homemade buttermilk. Add the hot sauce and two-thirds of the prepared spice blend, then whisk until well combined.
- Add the chicken tenders to the buttermilk marinade and mix until every piece is evenly coated. Cover and refrigerate for at least 1 hour, allowing the chicken to absorb all the flavors and become tender.
- In another bowl, combine the flour with the remaining spice blend. Add 2 tablespoons of the reserved buttermilk marinade and gently mix it through the flour with your fingertips to create small flour clumps. These little crunchy bits will give the chicken an extra crispy coating.
- Remove each chicken tender from the marinade and coat it generously in the seasoned flour mixture. Press the flour firmly onto the chicken to ensure an even, thick coating for maximum crunch.
- Heat the oil to 170–175°C (340–350°F). Carefully fry the chicken tenders in batches for 4–6 minutes, or until they are golden brown, crispy, and cooked through with an internal temperature of 74°C (165°F). Transfer to a wire rack or paper towels to drain.
- In a small bowl, whisk together the chili sauce, honey, brown sugar, lemon juice, and chopped green chilies, if using, until smooth and glossy.
- Drizzle the sweet and spicy glaze over the hot crispy chicken tenders, or serve it on the side as a dipping sauce. Enjoy immediately while the chicken is hot and crispy.
Video
Tips & Tricks
Marinate for Longer: Although one hour is enough, marinating the chicken for several hours or overnight will produce even juicier and more flavourful tenders.
Create Flour Clumps: Mixing a little marinade into the flour creates small clumps that fry into extra crunchy, craggy bits for a restaurant-style coating.
Press the Coating Firmly: After dredging the chicken, press the flour onto each tender to help the coating stick well and stay crispy after frying.
Fry in Small Batches: Avoid overcrowding the pan, as this lowers the oil temperature and prevents the chicken from becoming evenly golden and crispy.
Glaze Just Before Serving: For the crispiest texture, drizzle the hot honey chili glaze over the tenders immediately before serving rather than too early.
FAQs
Can I use chicken breast instead of tenders?
Yes. Simply slice chicken breasts into strips of similar thickness for even cooking.
Can I make these crispy chicken tenders in an air fryer?
Yes. Spray the coated chicken generously with oil and air fry at 200°C (400°F) until crispy and cooked through, flipping halfway.
How do I store leftover crispy chicken tenders?
Store them in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate for the best texture.
What’s the best way to reheat these crispy chicken tenders?
Reheat in an oven or air fryer at 180°C (350°F) for 5–8 minutes until hot and crispy again.
