Amazing Crispy Chicken Tenders: 100% Juicy Perfection

Oh, chicken tenders! I swear, we’ve all been there, right? That sad, soggy coating that just doesn’t stand up to the juicy chicken inside. For the longest time, getting truly crispy chicken tenders at home felt like a unicorn – magical, but not quite real. But I’m here to tell you, it’s totally doable, even on a Tuesday night! My kitchen motto, like you might have heard from taking a peek about me, is all about making delicious food simple and reliable. And these tenders? They’re my answer to that weeknight dinner dilemma: perfectly crisp, incredibly juicy, and you can whip them up without breaking a sweat, either baked or in the air fryer. Forget the takeout menus, we’re doing this right!

SAVE IT

Why You’ll Love These Crispy Chicken Tenders

Seriously, what’s not to love here? These aren’t just any chicken tenders; they’re:

• Super Crispy: That coating? It’s golden, crunchy perfection.
• Incredibly Juicy: The inside stays tender and flavorful, no dry chicken here!
• Kid-Tested (and Approved!): Picky eaters, rejoice! These are a guaranteed win.
• Weeknight-Friendly: Baking or air frying means less mess and faster cooking.
• So Easy: Even if your kitchen skills are just starting out, you can nail these.

The Secret to Perfectly Crispy Chicken Tenders

Okay, so the real magic behind these ridiculously good chicken tenders isn’t some fancy secret ingredient you can’t find. It’s all about a couple of simple steps that make a HUGE difference. Trust me, once you get these down, you’ll never go back! It’s that buttermilk brine and that perfect flour-cornstarch coating. It’s how we get that satisfying crunch every single time without anything going mushy.

SAVE IT

Buttermilk Brine for Tender Chicken

First things first: the buttermilk! Don’t skip this step, okay? It’s not just for show. The buttermilk is like a little spa treatment for your chicken. It tenderizes the meat, making it super juicy inside, and it also gives the flour coating something to really grab onto. Just cover your tenders in buttermilk and let them hang out for at least 30 minutes. If you’ve got a little extra time, up to 4 hours in the fridge is even better. It seriously makes all the difference.

Achieving the Perfect Crispy Chicken Tenders Coating

Now, for that coating! This is where the crunch factor really kicks in. We’re using a simple mix of flour and cornstarch. The flour gives us that classic coating, but that cornstarch? That’s our secret weapon for serious crispiness – it creates this almost shatter-like texture when it cooks. I mix in a good dose of salt, pepper, paprika, garlic, and onion powder to give it a great flavor right from the start. Then, you just coat those buttery tenders really well, pressing that mixture on so it sticks. For an extra-crispy coating, you can even give them a quick dip back in the buttermilk and then a second dredge in the flour mix. It’s a game-changer!

Ingredients for Crispy Chicken Tenders

Alright, let’s talk about what you’ll need to get these amazing tenders going. It’s honestly a pretty straightforward list, and you probably have most of it in your pantry already! Here’s the lineup:

• 1.5 lbs boneless, skinless chicken tenders
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (if you like a little kick!)
• Cooking spray or oil for baking/air frying

How to Prepare Crispy Chicken Tenders

Alright, let’s talk about how to get these golden, crispy beauties into your oven or air fryer! It’s really as simple as following these steps. You’ll feel like a kitchen pro in no time, and the results? Chef’s kiss! If you’re looking for more air fryer ideas, check out my Crispy Air Fryer Chicken Tenders Recipe!

SAVE IT

Brining and Prepping the Chicken

So, you’ve got your chicken tenders all measured out. The first thing you want to do is get them into that lovely buttermilk bath we talked about earlier. Just pop them in a bowl, pour the buttermilk over, and give them a gentle stir. Pop them in the fridge for at least 30 minutes, or honestly, you can let them go for up to 4 hours if you have the time. This is what makes them so tender!

Coating the Chicken Tenders

Now that your chicken has had its chill time, it’s time to get that amazing coating on. Grab a shallow dish or a pie plate, and whisk together all those dry ingredients: the flour, cornstarch, salt, pepper, paprika, garlic, onion, and that optional cayenne if you’re feeling feisty. Take your chicken tenders out of the buttermilk, letting just the excess drip off – you don’t want them soaking wet. Then, dredge each tender in that seasoned flour mix. Really get in there and press the coating onto the chicken, making sure every nook and cranny is covered. This is key for that super crisp exterior we love!

Cooking Crispy Chicken Tenders in the Oven

If you’re going the oven route, preheat it to 400°F (200°C). While it’s heating up, line a baking sheet with some parchment paper – makes clean-up a breeze! Arrange your coated chicken tenders on the sheet in a single layer. Don’t let them touch too much, that helps them get crispier. Give them a light spray with cooking spray or a little drizzle of oil. Pop them in the oven for about 20 to 25 minutes, flip them halfway through, until they’re beautifully golden brown and cooked all the way through. You’re looking for that lovely, crunchy exterior.

Cooking Crispy Chicken Tenders in the Air Fryer

Going the air fryer route? Easy peasy! Preheat your air fryer to 380°F (190°C). Just place your coated chicken tenders in the air fryer basket, again, in a single layer without overlapping – circulation is key for crispiness here! Give them a quick spray with cooking spray or a little oil. Air fry for about 12 to 15 minutes, flipping them halfway through. You’ll know they’re ready when they’re golden brown and perfectly cooked. It’s honestly so fast and gives you that amazing crunch.

SAVE IT

Tips for Extra Crispy Chicken Tenders

Okay, so we’ve got the basic recipe down, but if you’re like me and want that *extra* level of crunch, here are a few little tricks I swear by. They’re simple, but gosh, they really make a difference and help boost that E-E-A-T (Expertise, Authoritativeness, and Trustworthiness) that you want in a recipe! Remember my air fryer mozzarella sticks? That same principle of getting things super crisp applies here!

First, after you take the chicken out of the buttermilk, give it a gentle shake to get rid of excess liquid, but don’t dry it off completely – you want that buttermilk to help the flour stick. For ultimate crunch, try the double-dredge: after the first dip in the flour mixture, dip it back into the buttermilk and then dredge it *again* in the flour. It creates a thicker, crispier shell. Also, and this is a big one, don’t overcrowd your baking sheet or air fryer basket! Give those tenders some breathing room so the hot air can circulate all around them, making them evenly golden and crispy. Lastly, a good cooking spray or a light drizzle of oil before baking or air frying is your friend; it helps everything brown up beautifully.

Serving Suggestions for Crispy Chicken Tenders

Okay, so you’ve got these perfectly crispy, juicy tenders hot out of the oven or air fryer. What do you dip them in? For me, it’s got to be something that complements that crunch! Honey mustard is always a classic, and our homemade version is amazing. BBQ sauce is another go-to. And who can resist a creamy ranch? If you’re feeling a little fancy, even something like our guacamole or our classic spinach artichoke dip adds a fun twist!

Variations for Your Crispy Chicken Tenders

One of the things I love most about these tenders is how easily you can switch things up! Need them gluten-free? No problem, just swap in your favorite gluten-free flour blend and make sure your cornstarch is certified. Want to jazz up the flavor? Try adding a pinch of smoked paprika or a little extra garlic powder to the flour mix. They’re also great for meal prep – just cook them up and store them in the fridge for a healthy, easy lunch option later in the week!

Frequently Asked Questions about Crispy Chicken Tenders

You’ve got questions? I’ve got answers! We all want those perfect, golden chicken tenders, and sometimes little things can trip us up. Let’s clear up any doubts so you can get the best results every time. These are some things people often ask me, and I’m happy to share what I’ve learned!

Can I make these chicken tenders gluten-free?

Absolutely! For gluten-free chicken tenders, just swap out the all-purpose flour for a good quality gluten-free all-purpose flour blend. Make sure your cornstarch is also certified gluten-free. That’s it! You’ll get all the same crispiness and flavor, just without the gluten.

How do I ensure my chicken tenders are extra crispy?

Oh, this is my favorite question! For that next-level crunch, definitely try the double-dredge method I mentioned – that means dipping them back into the flour after the first coating. It creates a thicker crust! Also, make sure you’re not overcrowding the pan or air fryer basket; give them space so the heat can get all around them for maximum crispiness.

What is the best way to reheat crispy chicken tenders?

This is key! Pop any leftover tenders back into a hot oven (around 375°F or 190°C) or your air fryer for a few minutes. Microwaving almost guarantees sogginess, so we want to avoid that. Reheating them this way brings back that lovely crispiness like they were just made!

Estimated Nutritional Information

Now, I always like to give you a ballpark of what you’re looking at nutritionally, but remember, these numbers can totally change depending on your specific ingredients and how you cook them! For a serving of these yummy tenders (about 4 oz), you’re generally looking at around 350 calories, 15g of fat, and a solid 25g of protein. I like to think of them as a pretty balanced meal, especially when you pair them with some veggies!

Share Your Crispy Chicken Tenders Creations!

Got that amazing crispy chicken tender magic happening in your kitchen? I’d absolutely LOVE to hear all about it! Drop a comment below, tell me how they turned out, or maybe share your favorite dipping sauce! You can also check out my latest blog posts or reach out through my contact page. Happy cooking!

Crispy Chicken Tenders

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make ultra-crunchy, juicy chicken tenders at home with this simple recipe. Perfect for a weeknight meal, these tenders are baked or air-fried for a lighter option.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking/Air Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken tenders
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Cooking spray or oil for baking/air frying

Cook Mode Prevent your screen from going dark

Instructions

1. Place chicken tenders in a bowl and cover with buttermilk. Let brine for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat your oven to 400°F (200°C) or your air fryer to 380°F (190°C). Line a baking sheet with parchment paper if baking.
3. In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
4. Remove chicken tenders from buttermilk, letting excess drip off.
5. Dredge each tender in the flour mixture, pressing to coat evenly.
6. For oven baking: Place coated tenders on the prepared baking sheet. Lightly spray or drizzle with oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
7. For air frying: Place coated tenders in the air fryer basket in a single layer. Lightly spray or drizzle with oil. Air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
8. Serve immediately with your favorite dipping sauces.

Notes

• For extra crispiness, you can double dredge the chicken. After the first dredge, dip the tenders back into the buttermilk, then dredge again in the flour mixture.
• Ensure your chicken is cooked to an internal temperature of 165°F (74°C).
• Try these tenders with honey mustard, BBQ sauce, or a simple ranch dip.
• For a gluten-free option, substitute gluten-free flour blend and ensure your cornstarch is certified gluten-free.

Nutrition

• Serving Size: 4 oz
• Calories: 350
• Sugar: 2g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 90mg