Description
Quick, healthy-ish, and insanely crispy chicken tenders made with panko breadcrumbs and buttermilk marinade. Ready in just 25 minutes with a golden, crunchy crust.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup buttermilk
- 4 cloves garlic, minced
- 2 large eggs
- 1 teaspoon kosher salt (divided)
- Black pepper (to taste)
- 2 cups Panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon Italian seasoning
- ¼ cup avocado oil or vegetable oil
Instructions
- Trim excess fat from chicken breasts and slice vertically into 1 to 1.5-inch strips.
- Whisk together buttermilk, minced garlic, 1 teaspoon salt, and half the black pepper in a medium bowl. Add chicken strips and let sit for 10-15 minutes.
- Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with Panko breadcrumbs mixed with smoked paprika, onion powder, cayenne, Italian seasoning, and remaining salt.
- Dredge each chicken strip in flour, then egg wash, then press firmly into the Panko mixture to ensure coating sticks.
- Heat avocado oil in a large skillet over medium-high heat until hot.
- Fry chicken strips in batches (3-4 at a time) for 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F.
- Transfer cooked tenders to a wire rack to keep crispy. Serve immediately.
Notes
Do not crowd the pan to ensure crispiness. Use a wire rack instead of paper towels to prevent soggy bottoms. For a lighter version, bake at 400°F for 15-20 minutes or air fry at 375°F for 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3-4 tenders per serv
- Calories: 380
- Sugar: 2
- Sodium: 600
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 32
Keywords: chicken tenders, panko chicken, crispy chicken, quick dinner, family friendly, pan fried chicken, easy recipe