Fried Breast Of Chicken Tenders Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim any fat or connective tissue. Slice each breast into 3–4 long strips (about 3/4–1 inch wide) to make tenders; you should have roughly 12–16 tenders from 1 lb.

Season the strips evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Place the seasoned strips in a shallow dish.

Pour 1 cup buttermilk over the chicken strips so they are mostly submerged. Add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

In a wide shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour and 2 tbsp cornstarch until blended.

Add 1 tsp paprika, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp dried oregano, 1/2 tsp freshly ground black pepper, and 1 tsp kosher salt to the flour mixture. Mix thoroughly to distribute spices.

Slowly add 1/4 cup cold water to the flour mixture and stir until it forms a slightly damp, coarse crumb mixture. This creates a slightly thicker, craggy coating that sticks well. If you prefer a dry breading for a single-dip method, omit the water step and keep the flour mixture dry; proceed to the Egg Wash section if double-dipping.

If you want an extra-crisp double coating, whisk 2 large eggs with 2 tbsp milk or water and 1/4 tsp salt in a shallow bowl until combined. Remove chicken from marinade, let excess drip off, then dip each strip into the egg wash before dredging in the flour mixture. For a single layer, omit the egg wash and dredge directly from buttermilk to flour.

Pour 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil; it should sizzle and float steadily without browning immediately.

Working in batches (do not overcrowd the pan), remove chicken strips from the buttermilk (and egg wash if using), letting excess drip off, then press into the flour mixture to coat thoroughly. Shake off excess flour and set each coated tender on a wire rack or plate while you heat the oil.

Carefully place 3–4 tenders in the hot oil (depending on pan size) and fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch will be about 6–8 minutes. Adjust heat as needed to maintain a 325–350°F frying temperature so the exterior browns without burning.

Use a slotted spoon or tongs to remove the tenders and transfer them to a wire rack set over a baking sheet to drain. Sprinkle lightly with additional salt while still hot if desired. Repeat with remaining tenders.

Let the tenders rest 2–3 minutes to settle juices. Garnish with chopped parsley if using and serve immediately with lemon wedges on the side for squeezing over the fried chicken.

Suggested accompaniments: ranch or honey mustard dipping sauces, coleslaw, or fries.