Ingredients:

  • 1.5 lbs (680g) chicken tenderloins, trimmed of excess fat
  • 1 cup (240ml) buttermilk OR 1 cup (240ml) milk mixed with 1 tablespoon lemon juice or white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) vegetable oil, canola oil, or peanut oil (for pan-frying)
  • 2 tablespoons olive oil (for oven-baking)
  • Non-stick cooking spray (for oven-baking)

Instructions:

  1. Cut chicken tenderloins into even, bite-sized pieces (optional).
  2. Marinate chicken in buttermilk mixture (or milk/vinegar mixture) with salt, pepper, garlic powder, and paprika. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. In the first shallow dish, combine flour, cornstarch, onion powder, thyme, rosemary, salt, pepper, and cayenne pepper (if using). Mix thoroughly!
  4. In the second shallow dish, place the beaten eggs.
  5. Remove chicken from the buttermilk marinade, letting excess drip off.
  6. Dredge each piece of chicken in the flour mixture, pressing to coat.
  7. Dip the flour-coated chicken into the beaten eggs, ensuring it is fully submerged.
  8. Dredge the egg-coated chicken back into the flour mixture, pressing again to coat evenly.
  9. Oven-Baked: Preheat oven to 400°F (200°C). Spray a baking sheet with non-stick cooking spray. Place a wire rack on top. Arrange dredged chicken on the wire rack. Drizzle lightly with olive oil. Bake for 15-20 minutes, flipping halfway through, or until golden brown and the internal temperature reaches 165°F (74°C).
  10. Pan-Fried: Heat vegetable oil in a large skillet over medium-high heat. Carefully place chicken tenders in the hot oil, making sure not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from skillet and place on a plate lined with paper towels to drain excess oil.
  11. Serve immediately with your favourite dipping sauces and sides. Enjoy your delicious chicken tenders recipe!