Get ready to fall in love with a dish that’s bursting with texture, flavor, and that unmistakable crunch you crave. The Crispy Cracked Chicken Tenders Recipe takes simple chicken tenders and transforms them into golden, irresistible bites coated in a seasoned flour blend and a crispy cornflake crust. Perfectly tender on the inside yet satisfyingly crunchy on the outside, this recipe is sure to become a favorite for weeknight dinners, game days, or anytime you want to indulge. Trust me, once you try this Crispy Cracked Chicken Tenders Recipe, you’ll never look back!
Ingredients You’ll Need
Even though this recipe uses just a handful of ingredients, each one plays a crucial role in creating that perfect crunch and mouthwatering flavor. From the tenderizing buttermilk to the spicy seasonings and crispy cornflakes, these essentials come together to make magic happen in your kitchen.
- Chicken tenders: The star of the show, naturally tender and quick-cooking.
- Buttermilk: Adds moisture and helps tenderize the chicken for juicy results.
- All-purpose flour: Forms the base of the seasoned coating that sticks to the chicken.
- Paprika: Adds a smoky mild heat and vibrant color to the flour mixture.
- Garlic powder: Infuses a savory richness that complements the chicken perfectly.
- Onion powder: Brings a slightly sweet, aromatic depth to the seasoning.
- Salt: Enhances all the flavors and keeps every bite balanced.
- Black pepper: Adds a subtle warmth and a bit of bite.
- Cayenne pepper: Injects just the right amount of spicy kick for that extra zing.
- Crushed cornflakes: The secret to that unbeatable crispy exterior that snaps with each bite.
- Oil for frying: Use a neutral oil with a high smoke point to achieve perfect golden crispiness.
How to Make Crispy Cracked Chicken Tenders Recipe
Step 1: Marinate the Chicken
Start by soaking your chicken tenders in buttermilk. This simple step works wonders by tenderizing the meat and infusing it with a subtle tanginess. For truly luscious results, aim to marinate the tenders for at least 30 minutes, or even better, several hours or overnight in the fridge.
Step 2: Prepare the Seasoned Flour
While the chicken is marinating, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This flavorful blend creates a well-rounded seasoning base that clings to the chicken after the buttermilk bath, setting the stage for the crispy coating.
Step 3: Crush the Cornflakes
Place the cornflakes in a shallow bowl and crush them to a coarse texture. The crushed flakes create that signature “crack” and crunch, giving the tenders their irresistible crispy outer layer.
Step 4: Heat the Oil
Preheat your frying oil to 350°F (175°C). Maintaining the right temperature is key to achieving golden, crispy tenders that aren’t greasy. Use a thermometer if you have one, or test by dropping in a small piece of the coating first.
Step 5: Coat the Chicken
Remove each chicken tender from the buttermilk, allowing excess liquid to drip off. Dredge the tender in the seasoned flour mixture, making sure it’s fully covered. Then dip it into the crushed cornflakes, pressing gently but firmly to ensure every inch sticks well.
Step 6: Fry to Perfection
Carefully place the coated tenders into the hot oil. Don’t overcrowd the pan, or the temperature will drop, and the coating won’t crisp up properly. Fry for about 4 to 5 minutes per side until the tenders turn a deep golden brown and are cooked through inside.
Step 7: Drain and Repeat
Using a slotted spoon, transfer the cooked tenders onto a paper towel-lined tray to drain any excess oil. Then repeat the frying process with the remaining tenders, making sure the oil stays at the right temperature.
Step 8: Serve Hot and Crispy
Once all the tenders are fried, serve them immediately—warm and crunchy is the goal! Add your favorite dipping sauces and prepare for the delicious satisfaction only this Crispy Cracked Chicken Tenders Recipe can deliver.
How to Serve Crispy Cracked Chicken Tenders Recipe
Garnishes
Simple garnishes can elevate your presentation and flavor experience. Try sprinkling chopped fresh parsley or chives over the tenders for a bright pop of color and freshness. A wedge of lemon on the side adds a lovely acidity that cuts through the richness beautifully.
Side Dishes
The smart sidekick to your chicken tenders can make or break the meal. Crunchy coleslaw, creamy mashed potatoes, or a crisp green salad all pair wonderfully. For some extra comfort, mac and cheese or baked potato wedges bring those cozy vibes to the table.
Creative Ways to Present
Think beyond the plate: turn this Crispy Cracked Chicken Tenders Recipe into sliders with soft buns and pickles, or slice them to top a hearty salad for a fun texture twist. On game day, serve on a platter with an array of dipping sauces so everyone can customize their crunch experience!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they might disappear fast), store them in an airtight container in the refrigerator. They’ll stay good for up to 3 days without losing too much of that crunch.
Freezing
To save tenders for later, flash freeze them on a baking sheet after frying, then transfer to a freezer-safe bag or container. This way, they won’t stick together and can be frozen for up to 2 months.
Reheating
For reheating, avoid the microwave if you want to keep that iconic crispy texture. Instead, reheat the tenders in a preheated oven at 375°F (190°C) for 10-15 minutes until heated through and crispy again. The oven brings back that freshly-fried thrill each time!
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and make sure your cornflakes are labeled gluten-free. You’ll still get that wonderful crisp with these simple substitutions.
What’s the best oil for frying chicken tenders?
Neutral oils with high smoke points, like vegetable, canola, or peanut oil, work best. They fry the chicken evenly without imparting unwanted flavors and help achieve a perfect crispy crust.
Can I bake the chicken tenders instead of frying?
Yes! For a healthier approach, bake the coated tenders on a wire rack at 425°F (220°C) for about 20-25 minutes, flipping halfway through. While the crunch won’t be as intense as frying, it’s still delicious and much lighter.
How long should I marinate the tenders?
While 30 minutes is the minimum, marinating for 2-4 hours or overnight in the fridge lets the buttermilk really tenderize the chicken and deepen its flavor. Just make sure to cover the bowl so it stays fresh.
Can I use regular chicken breasts instead of tenders?
You can, but be sure to slice the chicken breasts into strips similar in size to tenders for even cooking. Also, keep a close eye while frying to avoid overcooking since thicker pieces require a bit more time.
Final Thoughts
There’s something truly joyful about biting into crispy, crunchy chicken tenders that are seasoned just right and coated in that unbeatable cornflake crust. This Crispy Cracked Chicken Tenders Recipe combines effortless ingredients with straightforward steps to deliver a dish that feels special every time. Whether you’re cooking for family, friends, or just treating yourself, dive in and enjoy the delightful crunch—you won’t regret it!
Print
Crispy Cracked Chicken Tenders Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 25m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Crispy and flavorful Crac Chicken Tenders marinated in buttermilk and coated with a seasoned flour and crushed cornflakes mixture, then deep-fried to golden perfection. This recipe offers a crunchy, juicy chicken tender experience perfect for a snack or meal.
Ingredients
Chicken and Marinade
- 1 lb chicken tenders
- 1 cup buttermilk
Dry Coating Mix
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Outer Coating
- 2 cups crushed cornflakes
Cooking
- Oil for frying (enough to fill a deep frying pan or deep fryer about 2-3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, soak the chicken tenders in buttermilk for at least 30 minutes to tenderize the meat and enhance flavor. For best results, marinate for several hours or overnight in the refrigerator.
- Prepare the Flour Coating Mix: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper; mix thoroughly to distribute the spices evenly.
- Prepare Cornflake Coating: Place the crushed cornflakes in another shallow bowl, ready for coating the tenders after flour dredging.
- Heat the Oil: Preheat oil in a deep frying pan or fryer to 350°F (175°C), ensuring enough oil depth for frying the tenders evenly on all sides.
- Dredge Chicken in Flour Mixture: Remove each chicken tender from the buttermilk, allowing any excess to drip off. Coat each tender well with the seasoned flour mixture.
- Coat with Crushed Cornflakes: Dip the flour-coated tender into the crushed cornflakes, pressing firmly to help the flakes adhere thoroughly and create a crunchy crust.
- Fry the Chicken Tenders: Carefully place a few battered tenders in the hot oil, taking care not to overcrowd the pan to maintain oil temperature. Fry each side for 4-5 minutes or until golden brown and cooked through.
- Drain Excess Oil: Use a slotted spoon to transfer the fried tenders onto a paper towel-lined tray to absorb excess oil and maintain crispiness.
- Repeat Frying: Repeat the coating and frying process with the remaining chicken tenders until all are cooked.
- Serve: Serve the hot, crispy chicken tenders immediately with your favorite dipping sauces and enjoy!
Notes
- Marinating the chicken overnight intensifies flavor and tenderness.
- Be careful not to overcrowd the fryer to ensure even cooking and to maintain oil temperature.
- Adjust cayenne pepper for desired spice level.
- Use fresh oil and maintain consistent temperature for best frying results.
- Leftover tenders can be reheated in the oven to retain crispiness.
