Oh my gosh, let me tell you about these crack chicken tenders! They’re crispy, flavorful, and honestly, so easy to whip up that you’ll wonder why you ever ordered takeout. I remember the first time I made these – I had a few friends over, and the moment those tenders hit the table, they practically disappeared! Everyone couldn’t resist that golden, crunchy exterior, and the juicy, tender chicken inside? Pure bliss!
Marinating the chicken in buttermilk is a game-changer; it makes every bite incredibly succulent. You can literally taste the love and care in each tender! Plus, they’re versatile enough to pair with any dipping sauce you fancy – barbecue, honey mustard, or even ranch! Seriously, these tenders have become a staple in my home, and I can’t wait for you to experience the joy of making them yourself. Trust me, you’ll be coming back for seconds… and probably thirds!
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- Oil for frying
How to Prepare Crack Chicken Tenders
Alright, let’s dive into the deliciousness of making these crack chicken tenders! I promise you, the steps are super straightforward, and before you know it, you’ll have a crispy, golden feast on your hands. Let’s get started!
Marinating the Chicken
First up, we need to marinate our chicken tenders in buttermilk. This step is crucial, my friend! You’ll want to let those tenders soak for at least 30 minutes – I usually do this while I prep everything else. The buttermilk not only adds a lovely tang but also tenderizes the chicken, making every bite juicy and flavorful. Trust me, you’ll thank me later for this little tip!
Preparing the Breadcrumb Mixture
While the chicken is soaking, let’s get our breadcrumb mixture ready! In a large bowl, combine the breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper. Give it a good stir until everything is well mixed. The aroma of those spices is going to make your kitchen smell heavenly! This mixture is what gives our tenders that extra crunch and flavor, so don’t skimp on the seasoning!
Coating the Chicken Tenders
Now comes the fun part – coating the chicken! Take each tender out of the buttermilk and let the excess drip off (no one likes a soggy tender!). Then, dip each piece into the breadcrumb mixture, making sure it’s coated evenly. I like to press it in a little to ensure that every inch is covered with that tasty breadcrumb mixture. Get ready for some serious crunchiness!
Frying the Chicken Tenders
Time to fry! Heat a good amount of oil in a pan over medium heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep. Once the oil is hot (you can test it by dropping a breadcrumb in – it should sizzle!), carefully place the coated chicken tenders in the pan. Fry them for about 5-7 minutes on each side, or until they’re golden brown and have that crispy exterior we all love. Make sure not to overcrowd the pan; you want them to fry evenly!
Serving Suggestions
When they’re done, transfer the tenders to a plate lined with paper towels to drain any excess oil. Serve them hot, and don’t forget to whip out your favorite dipping sauces – I’m a big fan of spicy ranch or zesty barbecue! These tenders are best enjoyed fresh, right out of the pan, so gather your friends and dig in!
Why You’ll Love This Recipe
- It’s quick and easy – perfect for busy weeknights or last-minute gatherings!
- Every bite is packed with flavor, thanks to the buttermilk and spice blend.
- The crispy coating adds an irresistible crunch that will have everyone coming back for more.
- These tenders are gluten-free, so everyone can enjoy them!
- They’re versatile – serve them as a main dish, a party appetizer, or even on top of a salad!
- Leftovers (if there are any!) are just as tasty the next day, making them a great meal prep option.
Tips for Success
Alright, before you dive into frying those crack chicken tenders, I’ve got some pro tips to ensure you get the best results every time. Let’s make sure your tenders turn out perfectly crispy and delicious!
- Check Your Oil Temperature: This is super important! If the oil isn’t hot enough, your chicken will soak up too much oil and end up greasy. You want that oil to be around 350°F (175°C) for perfect frying. If you don’t have a thermometer, just drop a breadcrumb in – it should sizzle and float right up!
- Avoid Overcrowding the Pan: I can’t stress this enough! If you crowd the pan, the temperature of the oil drops, and your tenders won’t fry properly. Fry in batches if you need to; it’s worth the extra 5 minutes!
- Pat the Chicken Dry: Before marinating, pat the chicken tenders dry with paper towels. This helps the buttermilk adhere better, ensuring a flavorful coating that sticks!
- Let Them Rest: After frying, let the tenders rest on paper towels for a minute or two before serving. This gives them a chance to crisp up even more and allows any residual oil to drain off.
- Experiment with Flavors: Don’t be afraid to tweak the spice mix! Add cayenne for a kick or even some grated Parmesan cheese to the breadcrumbs for a cheesy twist. Get creative and make it your own!
With these tips in your back pocket, I know you’ll nail it! Now, let’s get frying!
Storage & Reheating Instructions
So, you’ve made a batch of these scrumptious crack chicken tenders, and now you’re wondering how to store those leftovers? First of all, if there are any leftovers, you deserve a high-five! But if you do find yourself with a few tenders hanging around, here’s what to do:
Let the tenders cool completely before storing them. This prevents condensation from forming in the container, which could make them soggy. Once cooled, place them in an airtight container. They’ll keep in the fridge for about 3-4 days. Just make sure they’re sealed tight – we don’t want any funky smells creeping in!
Now, when it comes to reheating, I’ve got a couple of methods for you that will help maintain that glorious crispiness. The oven is my go-to choice for reheating. Preheat it to 375°F (190°C) and spread the tenders out on a baking sheet lined with parchment paper. Pop them in for about 10-15 minutes, flipping them halfway through. This will make them nice and crunchy again!
If you’re in a hurry, you can also reheat them in a skillet over medium heat. Just add a tiny splash of oil to the pan and fry them for a few minutes on each side until they’re heated through. Just be careful not to overcook them or they might dry out!
And there you have it – easy storage and reheating tips to keep your crack chicken tenders delicious even after the first serving! Enjoy every last bite!
Nutritional Information
Now, let’s chat about the nutritional info for these tasty crack chicken tenders! Keep in mind, this is just a rough estimate because nutrition can vary depending on the specific ingredients and brands you use. Always best to double-check if you’re following specific dietary needs!
Here’s what you can expect per serving:
- Calories: Approximately 300
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Sodium: 600mg
- Sugar: 1g
- Cholesterol: 70mg
As you can see, these tenders pack a punch in the protein department, making them a filling option for dinner. Just remember, if you’re tracking your intake, it’s always a good idea to input your specific ingredients into a nutrition calculator for the most accurate numbers. Happy cooking and enjoying!
FAQ Section
Alright, let’s tackle some of the most common questions I get about these crack chicken tenders. I want to make sure you’ve got all the info you need for a delicious experience!
Can I bake these chicken tenders instead of frying?
Absolutely! If you’re looking for a healthier option, you can bake them. Just preheat your oven to 400°F (200°C), place the coated tenders on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as frying, but they’ll still be tasty!
What can I substitute for buttermilk?
No buttermilk? No problem! You can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly. This works like a charm and gives you that tangy flavor!
Can I use different spices in the breadcrumb mixture?
Definitely! Feel free to get creative with your spices. You could add some cayenne pepper for a bit of heat, or even try Italian seasoning for a different flavor profile. The beauty of these tenders is that they’re super versatile!
How do I store leftover chicken tenders?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just make sure they’re completely cooled before sealing them up. They’ll still be delicious when you reheat them, so don’t worry!
What’s the best way to reheat the tenders?
The oven is your best bet for reheating to keep that crispy texture. Preheat to 375°F (190°C) and bake for about 10-15 minutes. You can also use a skillet with a little oil, but just be cautious not to overcook them!
Can I freeze these chicken tenders?
Yes, you can freeze them! Once cooled, arrange the tenders in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag. They should keep well for about 2-3 months. Just reheat straight from the freezer, adding a few extra minutes to the cooking time!
Got more questions? Don’t hesitate to ask! I’m here to help you make the most out of these delightful crack chicken tenders. Enjoy your cooking adventure!
Print
Crack Chicken Tenders: 7 Secrets to Irresistible Crispy Joy
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy and flavorful chicken tenders that are easy to make.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Marinate chicken tenders in buttermilk for at least 30 minutes.
- Mix breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
- Coat each tender in the breadcrumb mixture.
- Heat oil in a pan over medium heat.
- Fry chicken tenders for 5-7 minutes on each side until golden brown.
- Drain on paper towels and serve hot.
Notes
- You can bake the tenders instead of frying for a healthier option.
- Serve with your favorite dipping sauce.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: crack chicken tenders, chicken tenders, crispy chicken
