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Crispy spicy chicken tenders on a plate with sauce

Name: Spicy Chicken Tenders

Summary: These spicy chicken tenders feature juicy, marinated chicken coated in a perfectly seasoned, ultra-crispy crust. Fry them for a classic crunch or bake them for a healthier version — either way, they deliver bold, crave-worthy flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 lb chicken tenders or boneless chicken breast strips
  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper adjust to taste
  • 2 large eggs
  • Vegetable oil for frying
  • Optional Add-ins:
  • ½ teaspoon chili flakes
  • 1 teaspoon chipotle powder
  • ¼ cup grated Parmesan for coating
  • ½ cup panko breadcrumbs for extra crunch

Equipment

  • Equipment:
  • Mixing bowls
  • Whisk
  • Measuring spoons
  • Tongs
  • Wire rack
  • Deep frying pan or air fryer
  • Thermometer (optional, but recommended)

Method
 

  1. Instructions:
  2. Marinate the Chicken: In a bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Add chicken tenders and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
  3. Prepare the Coating: In a separate bowl, mix the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, and any optional spices.
  4. Set up for Dipping: Whisk the eggs in another shallow bowl.
  5. Bread the Tenders: Remove chicken from marinade. Dip each piece in flour mixture, then egg, then back into flour mixture, pressing firmly for good coverage.
  6. Heat Oil: Heat about 1–2 inches of vegetable oil in a frying pan to 350°F (175°C).
  7. Fry the Chicken: Fry tenders in batches for about 4–5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
  8. Drain: Place cooked tenders on a wire rack to drain excess oil.
  9. Serve: Enjoy hot with your favorite dipping sauces!

Notes

Notes:
To make them gluten-free, use gluten-free flour and breadcrumbs.
For baking, place breaded tenders on a parchment-lined tray, spray with oil, and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
For extra crunch, double-coat the chicken.
Store leftovers in an airtight container in the fridge for up to 3 days.