Chicken Tenders Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 to 1½ inches wide to make tenders (aim for roughly 3/4 inch thickness). Pat the strips dry with paper towels.

Marinate

In a bowl or resealable bag combine buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and hot sauce if using. Add the chicken strips, submerging them in the marinade. Refrigerate for at least 30 minutes and up to 8 hours (longer yields more tender chicken).

Make dry mix

In a shallow dish combine flour, panko breadcrumbs, cornstarch, paprika, onion powder, garlic powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly so spices and crumbs are evenly distributed.

Set up dredging station

Set three wide shallow dishes in a line: 1) the remaining dry breading mix; 2) whisk together eggs and 2 tablespoons milk in the second dish; 3) another plate with a thin layer of the dry breading (or use the same mix). Remove chicken from marinade letting excess drip back into the bowl—do not dry completely.

Coat the tenders

Working one piece at a time, press each strip into the dry mix, then dip into the egg wash coating fully, then press back into the dry mix, ensuring an even, slightly compressed coating. Place coated tenders on a wire rack while you heat the oil.

Heat oil

Pour 2 cups vegetable oil into a wide heavy skillet or Dutch oven and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds. Maintain temperature between 325–350°F during frying.

Fry the tenders

Fry the tenders in batches without crowding—3–4 pieces depending on pan size—for 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to keep oil temperature steady. Use tongs to turn gently to avoid knocking off breading.

Drain

Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. While still hot, sprinkle with 1/2 tsp kosher salt.

Let tenders rest 2 minutes. Serve hot with lemon wedges and dipping sauce on the side. Leftovers can be cooled, refrigerated up to 3 days, and reheated in a 400°F oven for 6–8 minutes to re-crisp.