Signature Chicken Tenders from Golden Chick feature tender, juicy chicken strips hand-breaded in a golden, crispy coating, delivering a flavorful and satisfying crunch in every bite.
Equipments
- Deep fryer
- Mixing bowl
- Tongs
- Baking sheet or tray
- Wire rack
- Meat thermometer
- Knife
- Cutting board
- Paper towels
Ingredients
- 1 lb (450g) chicken tenderloins
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 cup breadcrumbs
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
Ensure the chicken tenderloins are fresh and trimmed for even cooking and optimal tenderness. Use buttermilk to marinate the chicken, as it helps to tenderize and add moisture to the meat. Combining all-purpose flour with cornstarch in the breading mixture creates a crispier coating when fried. Maintain vegetable oil at the proper frying temperature using a meat thermometer to achieve that golden, crispy texture without absorbing excess oil. Your homemade version of Signature Chicken Tenders from Golden Chick will deliver the same juicy, flavorful crunch found in the original menu item.
Instructions
- Preheat deep fryer to 350°F (175°C).
- Pat chicken tenderloins dry with paper towels.
- In a mixing bowl, whisk buttermilk and eggs until combined.
- In another bowl, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Place breadcrumbs in a separate shallow dish.
- Coat each chicken tenderloin in the flour mixture.
- Dip coated chicken into the buttermilk-egg mixture.
- Roll chicken in breadcrumbs, pressing to adhere.
- Arrange breaded tenders on a baking sheet or tray.
- Fry chicken tenders in batches for 4–6 minutes until golden brown and fully cooked (internal temperature 165°F/74°C).
- Use tongs to remove cooked chicken and place on a wire rack set over a baking sheet.
- Let rest for a few minutes before serving.
Substitution
Signature Chicken Tenders from Golden Chick copycat menu recreate the crispy, flavorful experience with tender chicken strips coated in a seasoned, golden crust. You can substitute buttermilk with a mixture of milk and a teaspoon of vinegar or lemon juice if buttermilk is unavailable. For a gluten-free option, use gluten-free flour and breadcrumbs while keeping the seasoning the same for consistent flavor. When frying, maintain oil temperature around 350degF (175degC) to ensure crispiness without overcooking the meat inside. Use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) for safe consumption.
Tips
Ensure chicken tenderloins are thoroughly dried with paper towels before breading to help the coating adhere better and prevent sogginess during frying. Monitor the oil temperature closely at 350degF (175degC) to achieve a crispy, golden crust without burning or undercooking the interior. Use a meat thermometer to check that the internal temperature of the chicken reaches 165degF (74degC) for safe consumption. After frying, resting the tenders on a wire rack allows excess oil to drain, preserving their crispiness and enhancing your eating experience.
Nutritions
Golden Chick's Signature Chicken Tenders offer a protein-rich dish with approximately 25 grams of protein per serving, essential for muscle maintenance and repair. The tenders are hand-breaded with a coating combining all-purpose flour, breadcrumbs, and spices, contributing to a balance of carbohydrates and sodium. Cooking in vegetable oil adds fats, including some saturated fat, making portion control important for heart health. Your meal provides a satisfying source of energy and flavor but should be enjoyed in moderation due to its calorie and fat content.
Storage
Store your Signature Chicken Tenders in an airtight container and refrigerate within two hours of cooking to maintain crispiness and freshness for up to 3 days. For longer storage, freeze the tenders on a baking sheet until solid, then transfer to a freezer-safe bag or container, where they can be kept for up to 2 months. Reheat in an oven or air fryer at 350degF (175degC) to restore their golden, crispy texture.
Variation or Alternatives
To add extra crunch and flavor, substitute panko breadcrumbs for regular breadcrumbs in your coating mixture. You can marinate chicken tenderloins overnight in buttermilk mixed with hot sauce to enhance tenderness and infuse a spicy kick. For a healthier twist, bake the breaded tenders on a wire rack at 400degF (200degC) for 20-25 minutes instead of deep frying, flipping halfway through. Use a meat thermometer to ensure your chicken reaches 165degF (74degC) for safe consumption without drying out.
Allergies
Signature Chicken Tenders from Golden Chick contain common allergens such as eggs and wheat, found in the flour, breadcrumbs, and coating mixture. If you have allergies to dairy, the buttermilk in the recipe may also trigger reactions. Always check ingredient labels carefully and inform your server of any food allergies before consumption to ensure your safety.
Why this recipe?
Golden Chick's Signature Chicken Tenders are popular for their perfectly crispy, golden-brown coating and tender, juicy chicken inside, delivering a satisfying crunch and rich flavor with every bite. The secret seasoning blend and hand-breading technique create a distinctive taste that sets them apart from typical fast-food options. You can recreate this iconic dish at home using fresh ingredients and the right spice mix, making the copycat recipe worth trying for a delicious, restaurant-quality meal. Enjoying these tenders made from scratch allows you to customize flavors and enjoy a healthier, fresher alternative.