Chicken Tenders Recipe

Trim and slice

Trim any fat from the chicken breasts and slice each breast into 3–4 equal strips (about 1 inch wide) to make tenders. Pat the strips dry with paper towels.

Season

In a bowl, toss the chicken strips with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika until evenly coated. Let rest 10 minutes while you prepare breading.

Set up dredging station

In a shallow dish, whisk together 1 cup flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. In a second bowl, beat 2 eggs with 1/2 cup milk (and 2 tbsp hot sauce if doing Buffalo-style) until smooth. In a third shallow bowl, spread 1 cup panko breadcrumbs.

Coat the tenders

One by one: dredge each seasoned strip in the flour mixture, shake off excess, dip into the egg mixture, then press into the panko breadcrumbs to fully coat. Place breaded tenders on a tray and let sit 5–10 minutes to help coating adhere.

Heat oil

Pour enough vegetable oil into a heavy skillet or Dutch oven to reach about 1/2 inch depth (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Fry

Fry tenders in batches without crowding for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F so exterior browns without burning. Transfer cooked tenders to a wire rack set over a sheet pan or paper towels to drain.

While the chicken fries, whisk together 1/4 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp yellow mustard, 3 tbsp honey, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust honey or lemon to balance sweetness and tang. Chill until ready to serve.

If upgrading to Buffalo ($1), melt 2 tbsp unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 2 tbsp hot sauce (or additional hot sauce to taste). Toss the hot cooked tenders in the sauce until evenly coated, then serve immediately. Note: omit hot sauce from the egg wash if using this method to avoid overspicing earlier.

Arrange tenders on a platter, sprinkle with 1 tbsp chopped parsley if using, and serve with honey mustard sauce and lemon wedges on the side.

Serve immediately while hot and crispy. Provide extra napkins—these are best eaten fresh.