Spicy Tenders are my go-to when I need a quick, satisfying dinner that packs a punch. These chicken strips are coated in a seasoned flour mixture, fried to golden perfection, and served with a cooling dip to balance the heat.
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What I love about this recipe is its simplicity. With just a handful of pantry staples, you can create restaurant-quality tenders at home. The key is in the double-coating technique, which ensures an extra crispy crust that stays crunchy even after cooling.
Whether you're feeding a family or meal-prepping for the week, these tenders are versatile and delicious. Serve them with fries, in a wrap, or over a salad for a spicy twist.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) chicken breast tenders
Chicken tenders are the lean, quick-cooking cut. If you can't find tenders, slice chicken breasts into strips.
1 cup (125g) all-purpose flour
All-purpose flour gives the coating structure. For a gluten-free version, use a 1:1 gluten-free flour blend.
2 large eggs
Eggs act as the binder for the coating. For an egg-free option, use buttermilk or a mixture of milk and cornstarch.
1/2 cup (120ml) buttermilk
Buttermilk adds tang and helps tenderize the chicken. If you don't have it, mix 1/2 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
1 teaspoon garlic powder
Garlic powder adds savory depth. Use fresh minced garlic for a stronger flavor, but reduce the amount to 1/2 teaspoon.
1 teaspoon onion powder
Onion powder provides a subtle sweetness. Substitute with dried minced onion if needed.
1 teaspoon smoked paprika
Smoked paprika gives a smoky, earthy flavor. Regular paprika works, but you'll lose the smokiness.
1/2 teaspoon cayenne pepper
Cayenne brings the heat. Adjust the amount to your spice tolerance, from 1/4 teaspoon for mild to 1 teaspoon for extra hot.
1 teaspoon salt
Salt enhances all the flavors. Use kosher salt and adjust to taste.
1/2 teaspoon black pepper
Freshly ground black pepper adds a subtle kick. Pre-ground is fine too.
Vegetable oil, for frying
Use a neutral oil with a high smoke point like canola, peanut, or sunflower oil.
Tips & Tricks
- For even cooking, let the chicken sit at room temperature for 15 minutes before coating.
- Don't overcrowd the pan; fry in batches to maintain oil temperature and crispiness.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.
Pro Tips
Step-by-Step Instructions
1. Prepare the chicken
Pat the chicken tenders dry with paper towels. Season lightly with salt and pepper. This helps the coating stick and adds flavor.
2. Set up dredging station
In a shallow dish, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. In a second dish, beat the eggs with buttermilk until smooth.
3. Coat the tenders
Dip each tender into the flour mixture, shaking off excess. Then dip into the egg mixture, letting excess drip off. Finally, coat again in the flour mixture, pressing gently to adhere. Place on a wire rack.
4. Heat the oil
Pour about 1 inch (2.5 cm) of oil into a heavy skillet and heat over medium-high heat until it reaches 350°F (175°C). To test, drop a pinch of flour into the oil; it should sizzle immediately.
5. Fry the tenders
Carefully place a few tenders in the hot oil, making sure not to overcrowd. Fry for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). The coating should be crispy and deeply browned.
6. Drain and rest
Using tongs, transfer the fried tenders to a paper towel-lined plate or a wire rack. Let them rest for 2-3 minutes to allow the juices to redistribute.
7. Serve and enjoy
Serve immediately with your favorite dipping sauce, such as ranch, blue cheese, or a spicy honey. These tenders are also great in wraps or salads.
Delicious Variations
Honey Sriracha
After frying, toss the tenders in a mixture of 1/4 cup honey and 2 tablespoons sriracha for a sweet and spicy glaze.
Lemon Pepper
Omit the cayenne and add 1 tablespoon lemon zest and 1 teaspoon cracked black pepper for a bright, zesty flavor.
Coconut Crusted
Replace half the flour with unsweetened shredded coconut and reduce the cayenne to 1/4 teaspoon for a tropical twist.
How to Store Spicy Tenders
Refrigerator
Store leftover tenders in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheating
Reheat in a preheated 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving to maintain crunch.
Frequently Asked Questions
Q: How spicy are these spicy tenders?
The spice level is medium, thanks to 1/2 teaspoon of cayenne. For a milder version, reduce cayenne to 1/4 teaspoon, or omit it entirely for a mild flavor.
Q: Can I bake these instead of frying?
Yes, you can bake them. Place the coated tenders on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and cooked through.
Q: What can I use instead of buttermilk?
If you don't have buttermilk, mix 1/2 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This will create a suitable substitute.
Q: How do I know when the chicken is done?
The internal temperature should read 165°F (74°C) on an instant-read thermometer. The coating should be golden brown and crispy.
Q: Can I make these gluten-free?
Absolutely, use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum for best results.
I hope you enjoy these Spicy Tenders as much as I do. If you try them, let me know in the comments below—I'd love to hear how they turned out!
Spicy Tenders
Spicy Tenders are juicy, crispy chicken strips with a fiery kick, ready in 30 minutes for a weeknight win.
🧂 Ingredients
- 1 1/2 lbs (680g) chicken breast tenders
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
📋 Instructions
- 1Prepare the chicken — Pat the chicken tenders dry with paper towels. Season lightly with salt and pepper. This helps the coating stick and adds flavor.
- 2Set up dredging station — In a shallow dish, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. In a second dish, beat the eggs with buttermilk until smooth.
- 3Coat the tenders — Dip each tender into the flour mixture, shaking off excess. Then dip into the egg mixture, letting excess drip off. Finally, coat again in the flour mixture, pressing gently to adhere. Place on a wire rack.
- 4Heat the oil — Pour about 1 inch (2.5 cm) of oil into a heavy skillet and heat over medium-high heat until it reaches 350°F (175°C). To test, drop a pinch of flour into the oil; it should sizzle immediately.
- 5Fry the tenders — Carefully place a few tenders in the hot oil, making sure not to overcrowd. Fry for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). The coating should be crispy and deeply browned.
- 6Drain and rest — Using tongs, transfer the fried tenders to a paper towel-lined plate or a wire rack. Let them rest for 2-3 minutes to allow the juices to redistribute.
- 7Serve and enjoy — Serve immediately with your favorite dipping sauce, such as ranch, blue cheese, or a spicy honey. These tenders are also great in wraps or salads.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
