Juicy inside, crunchy outside — the difference between good tenders and great ones comes down to a few key steps.

What’s the secret to crispy, juicy tenders?

1. Brine or marinate first — Even a quick 20-minute buttermilk soak keeps the chicken tender and adds flavor throughout, not just on the surface.

2. Double-coat for extra crunch — Dredge in flour, then egg, then breadcrumbs — and repeat the egg and breadcrumb step once more for a thicker, crunchier crust.

3. Season every layer — Salt and spices should go in the flour, the egg wash, and the breading — not just sprinkled on top at the end.

4. Don’t crowd the pan or basket — Whether frying or air frying, give each piece space so the coating crisps instead of steaming.

5. Check internal temperature — Chicken is safely cooked at 165°F (74°C) — use a thermometer rather than guessing by color.