Description
Crack chicken tenders deliver serious comfort straight from your kitchen, loaded with cheesy goodness that makes dinner seriously delicious. Crispy coating and melted cheese create a crowd-pleasing meal your family will devour in minutes.
Ingredients
Scale
Main Proteins:
- 2 lbs chicken tenders
- 2 large eggs
Coating and Breading:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 cup shredded cheddar cheese
Seasonings and Liquids:
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ cup ranch seasoning mix
- 4 cups vegetable oil
Instructions
- Drench chicken tenders in 2 cups buttermilk, ensuring complete coverage. Seal container and refrigerate for precisely 2.5 hours to absorb maximum flavor.
- Combine 1 cup flour, 1 cup panko, ½ cup parmesan, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika in a wide shallow dish.
- Crack 2 large eggs into separate bowl and whisk thoroughly until smooth and uniform.
- Drain chicken from buttermilk, allowing excess liquid to drip completely off each tender.
- Dip each tender first into whisked eggs, then immediately roll through seasoned breadcrumb mixture for complete, even coating.
- Pour 4 cups vegetable oil into large deep skillet. Heat oil precisely to 375°F using a kitchen thermometer.
- Gently lower breaded tenders into hot oil. Fry 3-4 minutes per side until exterior turns deep golden brown and crispy.
- Transfer fried tenders onto paper towel-lined plate to absorb excess oil.
- Arrange tenders on baking sheet and sprinkle 1 cup shredded cheddar cheese across surface.
- Broil for 1-2 minutes until cheese melts and develops slight bubbling.
- Dust hot tenders with ¼ cup ranch seasoning mix just before serving.
- Allow tenders to rest 2-3 minutes to maintain maximum crispiness before plating.
Notes
- Marinate chicken in buttermilk for extra tenderness and to help the breading stick better.
- Use a deep-fry thermometer to ensure oil is exactly 375°F for perfectly crispy exterior without burning.
- For gluten-free version, replace wheat flour and panko with almond flour or gluten-free breadcrumbs.
- Drain tenders on a wire rack instead of paper towels to keep breading crisp and prevent soggy bottoms.
- Prep Time: 27 minutes
- Cook Time: 26 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 605 kcal
- Sugar: 1 g
- Sodium: 1120 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 46 g
- Cholesterol: 190 mg