Cornmeal-Crusted Chicken Tenders
Cornmeal-Crusted Chicken Tenders
Description
Crispy, golden chicken tenders with a satisfying crunch from stone-ground cornmeal. Better than anything from a box — and ready in 30 minutes.
Ingredients
- 1.5 pounds chicken tenders (or chicken breasts cut into strips)
- 0.8 cups stone-ground cornmeal
- 0.3 cups all-purpose flour
- 1 teaspoons garlic powder
- 1 teaspoons smoked paprika
- 0.5 teaspoons onion powder
- 0.3 teaspoons cayenne pepper
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 0.3 cups buttermilk
- 0.5 cups vegetable oil (for frying)
Instructions
- Set up dredging station: In a shallow bowl, whisk together the 2 large eggs and 0.3 cups buttermilk. In a separate shallow bowl, combine 0.8 cups stone-ground cornmeal, 0.3 cups all-purpose flour, 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.5 teaspoons onion powder, 0.3 teaspoons cayenne pepper, 1 teaspoons salt, and 0.5 teaspoons black pepper. Mix well.
- Dredge the chicken: Pat the 1.5 pounds chicken tenders (or chicken breasts cut into strips) dry with paper towels. Dip each piece into the egg mixture, letting the excess drip off, then press firmly into the cornmeal mixture, coating all sides well. Set on a plate and repeat with remaining pieces.
- Rest the coating: Let the coated tenders rest for 5 minutes so the coating adheres — this is the key to keeping it from falling off during cooking.
- Heat the oil: Heat 0.5 cups vegetable oil (for frying) in a large skillet over medium-high heat. The oil is ready when a pinch of cornmeal sizzles immediately on contact — about 350°F.
- Fry the tenders: Working in batches, cook tenders for 3–4 minutes per side until deep golden brown and cooked through (internal temp 165°F). Don’t overcrowd the pan — this steams instead of fries.
- Drain and serve: Transfer to a wire rack or paper towel-lined plate. Season with a pinch of salt immediately while hot. Serve with honey, hot sauce, or your favorite dipping sauce.
Notes
Cornmeal tip: Stone-ground cornmeal gives the best texture and flavor — coarser grind means crunchier crust. Fine cornmeal works but produces a softer coating.
Make it oven-baked: Preheat oven to 425°F. Place coated tenders on a greased wire rack over a baking sheet, spray lightly with cooking spray, and bake 18–20 minutes flipping halfway through.
Make it gluten-free: Swap the all-purpose flour for more cornmeal or a GF flour blend.
Buttermilk substitute: Mix ¼ cup milk with 1 tsp white vinegar and let sit 5 minutes.
Dipping sauce ideas: Honey mustard, chipotle mayo, ranch, or hot honey all pair perfectly.
