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Colonel's Chicken Tenders Recipe

American · Main course · 35 min total

Crispy, juicy chicken tenders with a secret blend of herbs and spices inspired by the Colonel's original recipe. Perfect for a quick dinner or game day snack.

Ingredients

• 1 lb chicken breast tenders
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp salt
• Vegetable oil for frying

Instructions

1. In a bowl, whisk together buttermilk and egg. Add chicken tenders, cover, and refrigerate for at least 1 hour (or up to 4 hours).
2. In a shallow dish, combine flour, panko, paprika, garlic powder, onion powder, thyme, oregano, pepper, and salt.
3. Heat about 1 inch of oil in a deep skillet or Dutch oven to 350°F (175°C).
4. Remove chicken from buttermilk mixture, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere.
5. Fry in batches (do not overcrowd) for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
6. Drain on paper towels. Serve hot.

Tips

• For extra crunch, double-dip: buttermilk, flour, buttermilk, flour again.
• Serve with honey mustard, ranch, or barbecue sauce.
• Leftovers can be reheated in an air fryer at 375°F for 3-4 minutes.

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