Original Chicken Tenders from Culver's feature tender, juicy chicken strips hand-breaded in a golden, crispy coating, delivering a flavorful crunch with every bite.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet
- Wire rack
- Meat thermometer
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Whisk
Ingredients
- 1 lb (450g) boneless, skinless chicken tenderloins
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- Vegetable oil (for frying)
Using boneless, skinless chicken tenderloins ensures the tenders remain tender and juicy after frying. The combination of whole milk and buttermilk creates a rich soaking base that helps the flour coating adhere and enhances flavor. Measuring spices like garlic powder, onion powder, paprika, salt, and black pepper precisely guarantees a balanced, savory taste. Vegetable oil with a high smoke point is essential for achieving the crispy golden crust without burning. Your copycat Original Chicken Tenders from Culver's will replicate the authentic flavor and satisfying crunch when these ingredients and methods are followed carefully.
Instructions
- Preheat deep fryer to 350°F (175°C).
- Pat chicken tenderloins dry using paper towels on cutting board.
- In a mixing bowl, whisk together eggs, whole milk, and buttermilk.
- In another mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and sugar.
- Dip each chicken tenderloin into the egg mixture, coating fully.
- Dredge coated chicken in seasoned flour mixture, pressing to adhere.
- Repeat the dipping and dredging process for extra crunch (optional).
- Place breaded tenders on a baking sheet fitted with a wire rack.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Using tongs, carefully lower tenders into hot oil, frying in batches.
- Fry each batch for 5–7 minutes, or until golden brown and meat thermometer reads 165°F (74°C).
- Remove tenders and drain on clean wire rack or paper towels.
- Serve immediately.
Substitution
Original Chicken Tenders from Culver's are hand-breaded chicken strips coated in a crispy, golden crust, ensuring juicy and flavorful bites every time. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes. When frying, use a deep fryer or a heavy-bottomed pot filled with vegetable oil heated to 350degF (175degC) for the best crispiness. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165degF (74degC) to guarantee it is fully cooked. For easier cleanup and even cooling, drain the tenders on a wire rack set over a baking sheet.
Tips
Ensure the chicken tenders are patted completely dry before dipping to help the coating stick better and achieve a crispier texture. Maintain the deep fryer temperature consistently at 350degF (175degC) to avoid greasy or undercooked tenders. Using a meat thermometer to check for an internal temperature of 165degF (74degC) guarantees your chicken is safely cooked without drying out. Your patience during frying and draining on a wire rack will keep the coating crispy instead of soggy.
Nutritions
Your Original Chicken Tenders provide a high-protein meal rich in essential amino acids from the chicken tenderloins. The breading, made with all-purpose flour and spices, adds carbohydrates and a moderate amount of sodium due to the seasoning blend. Frying the tenders in vegetable oil contributes additional fats, primarily unsaturated, but also increases the calorie content. Monitoring portion sizes helps balance enjoyment with nutritional goals, ensuring you get protein benefits while managing fat and calorie intake.
Storage
Store your cooked chicken tenders in an airtight container and refrigerate them within two hours of cooking to maintain freshness. For best quality, consume refrigerated tenders within 3-4 days, reheating them to an internal temperature of 165degF (74degC) before serving. If you want to extend shelf life, freeze the tenders in a single layer on a baking sheet, then transfer to freezer bags, keeping them frozen for up to 2 months.
Variation or Alternatives
You can substitute buttermilk with plain yogurt thinned with a little water to tenderize the chicken while adding a tangy flavor. To enhance the coating, try incorporating cornstarch or rice flour into the flour mixture for extra crispiness. Instead of deep frying, bake the tenders on a greased wire rack in a 400degF (200degC) oven for 20-25 minutes, flipping halfway for a healthier option. For a spicy variation, mix cayenne pepper or chili powder into the flour seasoning blend to give your chicken tenders a flavorful kick.
Allergies
Original Chicken Tenders from Culver's contain common allergens such as eggs, milk, and wheat, which may cause reactions for individuals with corresponding allergies. The breading is made with all-purpose flour and spices, so those with gluten intolerance or sensitivity should exercise caution. If you have any allergies, it's important to check ingredient details before enjoying these hand-breaded chicken strips.
Why this recipe?
Culver's Original Chicken Tenders are celebrated for their crispy, golden-brown exterior and tender, juicy interior, delivering a perfect balance of flavor and texture that appeals to a wide audience. The unique breading blend and expertly seasoned coating distinguish these tenders from typical fast-food options, making them a favorite among chicken enthusiasts. Replicating the recipe at home allows you to enjoy these satisfying flavors fresh and customized to your liking, often with higher quality ingredients and less processing. Making a copycat version is worth it for those who appreciate the authentic taste and crave a convenient, delicious homemade alternative.