Crispy golden chicken strips

The smell of panko toasting in hot oil always pulls my husband into the kitchen before dinner is even ready. These chicken tenders started as a Friday night experiment when takeout felt too expensive and frozen nuggets too sad. Now they are the most requested thing in my cooking rotation, somehow crispy enough to compete with any restaurant version.

Last summer my sister claimed she would just steal a few for tasting, then proceeded to eat half the batch standing at the counter. I have learned to double the recipe whenever friends come over, because these disappear faster than I can fry them. Something about homemade tenders hits differently than anything you can buy.

Ingredients

• Chicken breast fillets: Cutting them into even strips ensures everything cooks at the same speed
• Buttermilk: This is the secret weapon that breaks down proteins for fork tender meat
• Panko breadcrumbs: The larger flakes create an airier, crunchier coating than regular breadcrumbs
• Vegetable oil: You need enough depth to let the chicken float without touching the bottom

Instructions

Marinate the chicken:

Whisk the buttermilk with salt, pepper, garlic powder, and paprika until combined, then submerge the chicken strips. Let them soak up all that tangy goodness for at least 30 minutes, though a couple hours in the fridge makes them even better.

Set up your breading station:

Mix the flour with salt, pepper, and smoked paprika in one shallow bowl, beat the eggs in another, and pour the panko into a third. Having everything ready before you start dipping keeps the process smooth and prevents cross contamination.

Coat each strip:

Lift the chicken from the marinade, let the excess drip off, then press into the flour mixture. Dip it into the egg until fully coated, then press firmly into the panko to get those crumbs to really stick.

Heat the oil:

Pour in enough vegetable oil to reach about 5 cm deep and heat it until it hits 175°C. A thermometer is your friend here, but you can test it by dropping in a pinch of panko, it should bubble and float immediately.

Fry until golden:

Cook the tenders in batches, flipping after 3 to 4 minutes when the first side is deep golden brown. Transfer them to a wire rack instead of paper towels so the underside stays crispy while draining.

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My niece announced these were better than the fast food place she begged for, and honestly I felt like I won some kind of parenting award. Watching kids actually excited about homemade food makes all the frying mess worth it. Now it is our birthday dinner tradition.

Making Ahead

You can marinate the chicken up to 24 hours before frying, which makes weeknight dinners so much faster. I often bread all the strips in the morning and keep them on a parchment lined sheet in the fridge. They go straight from refrigerator to fryer without missing a beat.

Oven Baked Version

Spray the breaded strips generously with oil and bake at 220°C for about 20 minutes, flipping halfway through. The crunch will not be quite as intense as fried, but they still satisfy that crispy craving. A wire rack on the baking sheet helps air circulate underneath for more even browning.

Serving Ideas

These tenders pair with practically anything from a simple green salad to loaded baked fries. My kids go wild when I make mini sliders with small buns and pickles, and they disappear just as fast as the tenders themselves.

• Mix honey with Dijon mustard for the easiest dipping sauce
• Try adding a pinch of cayenne to the flour for subtle heat
• Keep extra warm in a 150°C oven if frying a big batch

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There is something deeply satisfying about making something everyone loves from scratch. Hope these become a staple in your kitchen too.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken strips for at least 30 minutes to let the flavors penetrate, or up to 2 hours in the fridge for extra tenderness.

→ What is the best oil for frying?

Vegetable oil is ideal for deep frying these chicken strips as it handles high temperatures and ensures even cooking.

→ Can I bake the chicken instead of frying?

Yes, baking at 220°C (425°F) for 18–20 minutes, flipping halfway, offers a crispy alternative with less oil.

→ How do I achieve a crispy coating?

Dredge the chicken in seasoned flour, dip in beaten eggs, then coat thoroughly with panko breadcrumbs before frying.

→ What sauces complement these strips?

Barbecue and honey-mustard sauces pair excellently, adding tangy and sweet notes to the crispy chicken.

→ Can spices be added for extra flavor?

Adding cayenne pepper or dried herbs to the marinade or breading enhances the flavor vibrancy.