Spicy Chicken Tenders are crispy, juicy strips of chicken coated in a flavorful, spicy breading that packs a satisfying kick. Perfect as an appetizer, game day snack, or quick dinner, these tenders are easy to make and always a crowd-pleaser when served with your favorite dipping sauce.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken tenders or boneless chicken breast stripsbuttermilksalt and pepperhot sauceall-purpose flourpaprika garlic powderonion powdercayenne peppervegetable oil for frying
directions
Place the chicken tenders in a bowl and pour over the buttermilk and a few dashes of hot sauce. Season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to overnight.
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
Remove the chicken tenders from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing lightly to coat well.
Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C).
Fry the chicken tenders in batches for 5-7 minutes, or until golden brown and cooked through. Drain on a paper towel-lined plate.
Serve hot with your choice of dipping sauces like ranch, honey mustard, or extra hot sauce.
Servings and timing
This recipe yields approximately 12 tenders.Preparation time: 10 minutesMarinating time: 30 minutes to overnightCooking time: 15 minutesTotal time: 55 minutes to overnight
Variations
Adjust the amount of cayenne pepper to make them milder or extra spicy.
Use panko breadcrumbs for an even crispier texture.
Try adding grated Parmesan cheese to the flour mixture for a cheesy twist.
For a healthier version, bake the tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through.
storage/reheating
Store leftover Spicy Chicken Tenders in an airtight container in the refrigerator for up to 3 days.Reheat in an oven at 350°F (175°C) for 10 minutes or until crispy.Or reheat in an air fryer for the best crunch.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay juicy.
Do I have to marinate in buttermilk?
Buttermilk helps tenderize the chicken and adds flavor, but you can use milk mixed with a tablespoon of vinegar as a substitute.
How do I keep the coating from falling off?
Press the flour coating firmly onto the chicken and let it rest for a few minutes before frying.
Can I freeze these?
Yes, freeze the cooked tenders on a baking sheet, then transfer to a freezer bag. Reheat in the oven until hot and crispy.
What dipping sauces go best?
Ranch, blue cheese, honey mustard, or extra hot sauce are all great choices.
Conclusion
Spicy Chicken Tenders are an easy way to bring bold flavor to your table. With their crispy coating and tender inside, they’re sure to be a hit whether served as a snack, party food, or quick dinner. Adjust the spice level to your liking and enjoy every bite!
Print
Spicy Chicken Tenders
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes to overnight
- Yield: 12 tenders
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Spicy Chicken Tenders are crispy, juicy strips of chicken coated in a flavorful, spicy breading. Perfect as an appetizer, game day snack, or quick dinner, these tenders are easy to make and always a crowd-pleaser with your favorite dipping sauce.
Ingredients
- 1 lb chicken tenders or boneless chicken breast strips
- 1 cup buttermilk
- Salt and pepper, to taste
- 2 tbsp hot sauce
- 1 1/2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- Vegetable oil, for frying
Instructions
- Place the chicken tenders in a bowl and pour over the buttermilk and hot sauce. Season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to overnight.
- In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
- Remove the chicken tenders from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing lightly to coat well.
- Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C).
- Fry the chicken tenders in batches for 5-7 minutes, or until golden brown and cooked through. Drain on a paper towel-lined plate.
- Serve hot with your choice of dipping sauces like ranch, honey mustard, or extra hot sauce.
Notes
- Adjust the cayenne pepper to your preferred spice level.
- Use panko breadcrumbs for extra crispiness.
- For a healthier version, bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in an oven or air fryer to maintain crispiness.