I used to think making crispy chicken tenders at home was impossible. Store-bought frozen ones were my go-to for years because I convinced myself homemade versions would either be soggy or dry.
Then I actually tried it.
Turns out, this is one of the easiest, most forgiving recipes you can make in your kitchen. The buttermilk soak keeps the chicken impossibly juicy, and the panko coating gets golden and crunchy in minutes.
This plate comes together in under 45 minutes from start to finish, and every component is something you can adjust or swap based on what you have on hand.
Let me walk you through how I make it every single time.
Why You Will Love This Crispy Chicken Tenders Plate
Ingredients
- 1 lbs chicken tenders
- 1 cup buttermilk
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- Oil for frying
- 1 bag frozen French fries or homemade fries
- Salt to taste for fries
- 2 cups shredded cabbage
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 1 tbsp vinegar
- Salt and pepper to taste for coleslaw
- Ketchup or favorite dipping sauce
Step 1: Prepare the Marinade and Coat the Chicken
- 1 lbs chicken tenders
- 1 cup buttermilk
I always start by patting the chicken tenders dry with paper towels, then place them in a shallow bowl or zip-top bag. Pour the buttermilk over them and make sure every piece is fully submerged. I like to marinate for at least 15 minutes, but honestly, even 5 minutes helps. The buttermilk is magic because it contains lactic acid that breaks down the proteins and keeps everything incredibly tender.
Step 2: Mix the Breading Station
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
While the chicken marinates, I combine the flour, panko, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. I use a whisk to break up any lumps and distribute the spices evenly. The paprika adds color and a subtle warmth, while the garlic and onion powder give you that savory depth without any extra prep.
I find that mixing everything in a wide, shallow plate makes the dredging step so much easier than trying to use a bowl.
Step 3: Dredge the Chicken
- Marinated chicken tenders
- Breading mixture
Working with one tender at a time, I lift it from the buttermilk and let any excess drip back into the bowl. Then I press it firmly into the breading mixture, coating all sides well. I tend to use one hand for the wet chicken and one for the dry breading to avoid getting my fingers too messy.
After coating, I place each tender on a clean plate. Don’t stack them or the coating will stick together. If you have time, letting them sit for 10 minutes before frying helps the coating adhere better.
Step 4: Cook the Fries
- 1 bag frozen French fries or homemade fries
- Salt to taste
I pop the fries into the oven according to package directions. If I’m using homemade fries, I cut potatoes into sticks, toss with a little oil, and bake at 425°F for about 20 minutes until golden.
Starting the fries first means they’ll be ready right around the time the chicken finishes frying.
Step 5: Make the Coleslaw
- 2 cups shredded cabbage
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 1 tbsp vinegar
- Salt and pepper to taste
I combine the shredded cabbage and carrot in a large bowl. Then I whisk together the mayo and vinegar in a small bowl until smooth. Pour the dressing over the cabbage and toss until everything is evenly coated.
Season with salt and pepper to taste. The coleslaw actually gets better if you let it sit for 10 minutes before serving, as the flavors meld together.
Step 6: Heat Oil and Fry the Chicken
- Oil for frying
- Breaded chicken tenders
I heat about 1/2 inch of oil in a large skillet over medium-high heat. I like to use a thermometer to check that it’s around 350°F before I start adding chicken. If the oil isn’t hot enough, the coating absorbs oil and becomes greasy instead of crispy.
Working in batches so I don’t overcrowd the pan, I carefully place the breaded tenders into the hot oil. I fry for about 2 to 3 minutes per side until the coating is deep golden brown. Don’t flip too early or the coating will fall apart in the oil.
As each batch finishes, I transfer them to a paper towel-lined plate to drain excess oil. They’ll continue to crisp up as they cool slightly.
Storage Instructions
Store: Keep leftover cooked chicken tenders in an airtight container in the refrigerator for up to 3 days. Store coleslaw separately in its own container for the same duration.
Freeze: You can freeze breaded but uncooked chicken tenders on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding a minute or two to the cooking time. Cooked tenders can also be frozen for up to 1 month in an airtight container.
Reheat: For best results, reheat cooked chicken tenders in a 375°F oven for 8 to 10 minutes until warmed through and crispy again. Avoid the microwave as it makes the coating soggy.
What to Serve With This Crispy Chicken Tenders Plate
- Pair with ranch dip or your favorite sauce for extra flavor.
- Serve alongside corn on the cob or steamed green beans for a complete meal.
- Add a simple salad instead of coleslaw if you prefer something lighter.
- Top with hot sauce or sriracha for those who like a little heat.
- Serve with lemonade or iced tea for a classic combo.
Estimated Nutrition
- Calories: 580
- Protein: 32g
- Fat: 28g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients. Nutrition varies based on oil absorption and frying method.)
Crispy Chicken Tenders Plate
Ingredients
Method
- Pat the chicken tenders dry and place in a shallow bowl or zip-top bag. Pour the buttermilk over them, ensuring all pieces are fully submerged. Marinate for at least 15 minutes.
- In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper. Whisk to distribute the spices evenly.
- Remove one tender from the buttermilk, letting excess drip back into the bowl. Press firmly into the breading mixture on all sides. Place on a clean plate. Repeat with remaining tenders. Let sit for 10 minutes if time allows.
- Preheat oven and cook frozen fries according to package directions, or prepare homemade fries by cutting potatoes into sticks, tossing with oil, and baking at 425°F for about 20 minutes until golden.
- Combine shredded cabbage and carrot in a large bowl. Whisk together mayonnaise and vinegar in a small bowl, then pour over the cabbage mixture. Toss until evenly coated. Season with salt and pepper to taste.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat to approximately 350°F, verified with a thermometer.
- Working in batches to avoid overcrowding, carefully place breaded tenders into the hot oil. Fry for 2 to 3 minutes per side until the coating is deep golden brown. Transfer to a paper towel-lined plate to drain.
- Arrange the crispy chicken tenders, fries, and coleslaw on a plate. Serve with ketchup or your favorite dipping sauce.
