Gordon Ramsay Chicken Tenders Recipe

This crispy tender gordon ramsay chicken tenders recipe is made with buttermilk, panko breadcrumbs, and parmesan, ready in exactly 45 minutes. The golden panko crust shatters as you bite down, revealing the incredibly juicy meat inside. I found that resting the breaded chicken before frying makes the crust stay firmly attached.

Try More Dinners Recipes:

• Gordon Ramsay Beef Stew And Dumplings Recipe
• Gordon Ramsay Buffalo Wings Recipe
• Gordon Ramsay Chicken Cacciatore Recipe

Why You Will Love This Chicken Tenders Recipe:

• Perfect crispy and juicy texture: This Chicken Tenders Recipe delivers a golden, crunchy coating on the outside while keeping the inside tender, juicy, and full of flavor in every bite.
• Easy for beginners: The steps are simple and clear, making this Chicken Tenders Recipe perfect even if you don’t cook often or are just starting in the kitchen.
• Quick to prepare and cook: You can make this Chicken Tenders Recipe in a short time, which is great for busy weeknights or last-minute meals.
• Better than fast food: This homemade Chicken Tenders Recipe gives you fresher ingredients, better flavor, and more control over oil and seasoning.
• Loved by kids and adults: The mild, crispy taste makes this Chicken Tenders Recipe a guaranteed crowd-pleaser for the whole family.
• Great with many sauces: These tenders are perfect for dipping in ranch, honey mustard, barbecue sauce, or spicy mayo, making every bite different and fun.

Why Are They Called Chicken Tenders?

They are called chicken tenders because they come from the tenderloin, a small, soft muscle located under the chicken breast. This part is naturally more tender than other cuts, making it ideal for quick cooking. The name highlights both the cut used and the soft, juicy texture it provides.

Gordon Ramsay Chicken Tenders Ingredients

• 1 lb (450g) chicken tenders
• 1 cup (240ml) buttermilk
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup (60g) all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups (150g) panko breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 cup (120ml) vegetable oil (for frying)
• Salt and black pepper to taste

How To Make Gordon Ramsay Chicken Tenders

1. Marinate the chicken: Whisk the buttermilk, smoked paprika, garlic powder, salt, and pepper in a bowl, add the chicken, and let it sit for 20 minutes.
2. Set up stations: Place the flour in one shallow dish, the beaten eggs in a second dish, and mix the panko with Parmesan in a third.
3. Coat the tenders: Shake excess buttermilk off the chicken, dip lightly in flour, coat thoroughly in egg, and press firmly into the panko mixture.
4. Fry until golden: Heat the oil in a large skillet over medium-high heat and fry the tenders for 3 to 4 minutes per side until crisp and cooked through.
5. Drain and serve: Transfer the cooked chicken to a wire rack set over a paper towel to stay completely crispy before serving.

Recipe Tips

• Rest the breading: Letting the coated tenders sit for 5 minutes helps the crust stick much better during frying.
• Use a wire rack: Draining on a wire rack prevents the bottom from getting soggy from trapped steam.
• Control the heat: If the panko browns too quickly, lower the heat to medium so the chicken cooks thoroughly inside.

Are Chicken Tenders Always Breast?

Chicken tenders usually come from the tenderloin, a small strip of meat attached to the underside of the chicken breast. So technically, they are part of the breast but not the whole breast itself. Some recipes use sliced chicken breast to mimic tenders, which works well. True Chicken Tenders Recipe uses the tenderloin for the softest texture, while breast strips are a common and convenient substitute.

What To Serve With Chicken Tenders?

These crispy strips Chicken Tender pair exceptionally well with roasted sweet potato wedges or classic french fries. A simple green salad with a sharp lemon vinaigrette helps cut through the richness of the fried crust.

How To Store Leftovers Chicken Tenders?

Keep leftover chicken tenders in an airtight container in the fridge for up to three days. Reheat them in an oven or air fryer at 350°F (175°C) to bring back the crispness, avoiding the microwave.

How To Reheat Leftovers Chicken Tenders?

In The Oven: You can reheat chicken tenders in the oven for the best crispiness. Place them on a baking tray and heat at 180°C (350°F) for about 10–15 minutes until hot and crispy again.

In The Microwave: For a faster method, use the microwave. Place the tenders on a plate and heat for 30–60 seconds until warm, though they may be softer.

FAQs

Can I bake these instead of frying?
Yes, place them on a greased baking sheet and bake at 400°F (200°C) for 15 to 20 minutes, flipping halfway through.

Can I use regular breadcrumbs?
Panko provides the absolute best crunch, but standard breadcrumbs will work in a pinch if you have nothing else.

Do I have to use buttermilk?
If you lack buttermilk, mix one cup of regular milk with one tablespoon of lemon juice and let it curdle for five minutes.

More Dinners Recipes:

• Gordon Ramsay Corned Beef And Cabbage Recipe
• Gordon Ramsay Beef Brisket Recipe
• Gordon Ramsay Bouillabaisse Recipe

Chicken Tenders Nutrition Fact

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Protein: 32g

gordon ramsay chicken tenders recipe

Recipe by Sophie LaneCourse: Chicken, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

Crispy golden gordon ramsay chicken tenders recipe crusted with panko and fresh parmesan, soaked in rich buttermilk, and ready in 45 minutes for a quick weeknight dinner. The incredibly crunchy exterior protects a wonderfully juicy center.

Ingredients

• 1 lb (450g) chicken tenders

• 1 cup (240ml) buttermilk

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 cup (60g) all-purpose flour

• 2 large eggs, beaten

• 1 1/2 cups (150g) panko breadcrumbs

• 1/4 cup (25g) grated Parmesan cheese

• 1/2 cup (120ml) vegetable oil (for frying)

• Salt and black pepper to taste

Directions

• 1. Marinate the chicken: Whisk the buttermilk, smoked paprika, garlic powder, salt, and pepper in a bowl, add the chicken, and let it sit for 20 minutes.
• 2. Set up stations: Place the flour in one shallow dish, the beaten eggs in a second dish, and mix the panko with Parmesan in a third.
• 3. Coat the tenders: Shake excess buttermilk off the chicken, dip lightly in flour, coat thoroughly in egg, and press firmly into the panko mixture.
• 4. Fry until golden: Heat the oil in a large skillet over medium-high heat and fry the tenders for 3 to 4 minutes per side until crisp and cooked through.
• 5. Drain and serve: Transfer the cooked chicken to a wire rack set over a paper towel to stay completely crispy before serving.