Chicken Tenderloins Recipe
Your choice of grilled or fried chicken with your choice of two sides
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Ingredients
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Chicken
Fried Coating (only needed if choosing fried)
Grill Finishing (only needed if choosing grilled)
Sides (choose two; quantities given per serving)
Optional Sauces & Garnish
Method
Chicken
Pat chicken tenderloins dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Let sit at room temperature for 10–15 minutes while you prepare coating or heat the grill/pan.
Fried Coating (if frying)
Make dredge and soak
In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne (optional). In a separate bowl whisk 1 cup buttermilk and 1 large egg until blended.
Dredge the tenderloins
One at a time, dip each seasoned tenderloin into the buttermilk-egg mixture, then press into the flour mixture to fully coat. For a thicker crust, double-dip: return to the wet mix and then the dry again.
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to reach roughly 1/2" depth. Heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact.
Fry
Carefully add tenderloins in a single layer without crowding. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer to a wire rack set over a baking sheet and rest 3–4 minutes.
Grill Finishing (if grilling)
Preheat grill or pan
Preheat a gas or charcoal grill to medium-high (around 400°F/200°C) or heat a grill pan over medium-high heat. Lightly oil the grates or pan.
Grill the tenderloins
Place oiled, seasoned tenderloins on the grill or grill pan. Cook 3–4 minutes per side until grill marks form and internal temperature reaches 165°F (74°C). Avoid flipping more than once for best sear.
Sides
Choose two sides. Reheat or prepare according to your selection: mashed potatoes (heat until steaming), steamed green beans (steam 4–6 minutes until tender-crisp), coleslaw (serve chilled), seasoned fries (bake or fry per package or 20–25 minutes at 425°F for homemade), or side salad (toss with dressing). Plate roughly the portion sizes listed under Ingredients.