American Chicken Tenders

Crispy Chicken Strips like from a Diner

Golden brown and extra crispy on the outside, juicy and tender on the inside – these Chicken Tenders show that you can easily make fast food yourself. With a buttermilk marinade and a cornflake breading, they become extra crunchy.

Perfect for family, friends, or the next movie night.

Ingredients (for 4 people)

• 500 g chicken breast fillet

• 500 ml buttermilk

• 2 eggs

• 100 ml milk

• 250 g flour

• 250 g cornflakes (unsweetened, coarsely crushed)

• 200 g breadcrumbs (optional for extra crunch)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika powder

• ½ tsp garlic powder

• Oil for deep-frying (e.g., sunflower oil)

Preparation

1. Marinate the chicken

Cut chicken breast into uniform strips.

Mix buttermilk with paprika powder, garlic powder, salt, and pepper.

Marinate the meat in the buttermilk for at least 4 hours, preferably overnight, in the refrigerator.
This ensures particularly tender meat.

2. Prepare the breading station

Prepare three bowls:

1. Flour
2. Eggs whisked with milk
3. Mixed cornflakes (and optional breadcrumbs)

3. Breading

Remove chicken strips from the marinade (do not pat dry).

First coat in flour, then dip in the egg-milk mixture, and finally roll in the cornflake breading.

Press firmly so the breading adheres.

4. Deep-frying

Heat oil in a Cocotte or a heavy pot to 170–175 °C.

Deep-fry tenders in batches for 3–4 minutes until golden brown.

Do not put too many in the oil at once, otherwise the temperature will drop.

Drain on paper towels.

Core temperature should be approx. 72 °C.

5. Serving

Serve with:

• BBQ sauce
• Honey mustard dip
• Ranch dressing
• or classic gravy

As a side, serve with:

• Mashed potatoes
• Fries
• Coleslaw
• Corn on the cob

💡Extra-Crunch Tip

For an extra thick coating, repeat the "egg + cornflakes" step a second time.

Crispy, juicy, and better than any fast-food chain – these Chicken Tenders are real comfort food.