Sometimes you’ve just gotta go back to the basics — those good old-fashioned, tried and true recipes that even little kids will eat.
Lately I’ve been having the biggest craving for chicken tenders. So I decided to make a more adult version of one of my favorite childhood treats!
And you guys, these chicken tenders are GOOD, like reaaalllly good. Like lick your fingers to get every last bit of flavor good. Even better than the frozen chicken tenders/nuggets you can get in the freezer aisle (which I am also a fan of… #fancyfoodblogger). These crispy homemade chicken tenders are perfectly crispy on the outside and tender on the inside. Mhmm.
Also, sidenote, why do so many restaurants have an age limit on the kids menu? Can’t adults want some chicken tenders, mac n’ cheese, or ice cream shaped in a smiley face? One of the sad realities of growing up. I should probably write an angry letter.
I ate these chicken tenders with ketchup but I also think they would be delicious on top of a pasta or salad! They are versatile, so go crazy.
- 3 skinless, boneless chicken breasts - cut into ½ inch strips
- 1 egg
- 1 cup buttermilk
- 1 tsp garlic salt
- 1 cup all-purpose flour
- ½ cup seasoned bread crumbs
- ½ cup panko bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp baking powder
- 1 cup oil for frying (about half of it will be leftover)
- Place the chicken strips into a large, resealable plastic bag. In a small bow, mix the egg, buttermilk, and garlic salt. Pour mixture into bag with chicken. Seal and refrigerate for 1 to 2 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, panko bread crumbs, salt, pepper, and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake thoroughly to coat the chicken strips.
- Heat oil in a large skillet on medium-high heat.
- Carefully place coated chicken in hot oil. Fry until golden brown on each side; then place the chicken on paper towels to drain the excess oil.