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Chicken Tenders and Nuggets Recipe

American · Main course · 32 min total

Crispy, golden, and juicy homemade chicken tenders and nuggets that are perfect for dipping. This easy recipe uses a buttermilk marinade and a seasoned breading for maximum flavor.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Vegetable oil for frying

Instructions

1. Cut chicken breasts into 1-inch strips for tenders or 1-inch cubes for nuggets.
2. In a bowl, combine buttermilk, salt, and pepper. Add chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours).
3. In a shallow dish, mix flour, panko, paprika, garlic powder, onion powder, and cayenne.
4. Heat 1 inch of oil in a deep skillet to 350°F (175°C).
5. Dredge each piece of chicken in the flour mixture, pressing to adhere. Shake off excess.
6. Fry in batches without crowding, turning once, until golden brown and cooked through (internal temp 165°F), about 3-4 minutes for nuggets, 4-5 minutes for tenders.
7. Drain on paper towels. Serve hot with your favorite dipping sauce.

Tips

• For extra crunch, double-dip: buttermilk, flour, buttermilk, flour.
• Baking alternative: place breaded chicken on a greased wire rack over a baking sheet, spray with oil, and bake at 400°F for 15-18 minutes.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to restore crispiness.

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