Soy-Free Spicy Chicken Tenders
Elevate your chicken tender game with these Soy-Free Spicy Chicken Tenders, a flavorful and allergen-friendly twist on the classic comfort food. Perfectly seasoned with a bold blend of paprika, garlic powder, onion powder, cayenne pepper, and oregano, these tenders deliver a satisfying kick that’s sure to please spice lovers. Coated in a crispy layer of panko breadcrumbs, they can be baked for a healthier option or fried for ultimate crunch. With just 15 minutes of prep time, these golden and juicy tenders are ready to serve in under an hour, making them an ideal choice for weeknight dinners or casual gatherings. Pair them with your favorite dipping sauce for a versatile, crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 1 cup All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper
- 0.5 tsp Dried oregano
- 1 cup Buttermilk (or dairy-free alternative)
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 0.25 cup Cooking oil (for frying or brushing)
Instructions
Preheat your oven to 400°F (200°C) if baking, or heat your cooking oil in a deep skillet or fryer to 350°F (175°C) if frying.
In a medium mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and dried oregano.
In a separate bowl, whisk together the buttermilk and eggs until fully combined.
In a third bowl, place the panko breadcrumbs for coating.
Pat the chicken tenders dry with a paper towel to help the coating stick better.
Dip each chicken tender first into the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Next, dip the chicken tender into the buttermilk-egg mixture, allowing any excess liquid to drip off.
Finally, coat the chicken tender in the panko breadcrumbs, pressing gently to adhere the breadcrumbs evenly.
If baking, place the coated chicken tenders on a parchment-lined baking sheet and lightly brush or spray with cooking oil. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
If frying, carefully lower each coated chicken tender into the hot oil and fry for 5-6 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate lined with paper towels to drain excess oil.
Allow the chicken tenders to cool slightly before serving. Pair with your favorite dipping sauce and enjoy!
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 6000 mg | 261% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.7 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 488 mg | 38% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
