Tenders Recipe

Trim and slice

If using whole chicken breasts, trim fat and slice each breast into 3–4 even tenders (about 3–4 ounces each). Pat the pieces dry with paper towels.

In a bowl or resealable bag combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add the chicken tenders, pressing to submerge. Refrigerate and marinate at least 30 minutes, up to 8 hours. Longer gives more flavor and tenderness.

In a shallow dish or wide bowl whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Set up a dredging station: one dish with the flour-spice mixture, one shallow bowl with the egg beaten with 2 tablespoons milk, and a tray for the breaded tenders. For extra crispness, double-dredge: dip in flour, then egg, then flour again.

Remove tenders from the marinade, letting excess drip off. One at a time, coat each tender in the flour mixture, then into the egg wash, then back into the flour (press flour onto the surface). Place on the tray and let rest 5–10 minutes to help the coating adhere.

While tenders rest, pour oil into a heavy skillet or Dutch oven to a depth of about 1" (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread sizzles and browns in about 20–25 seconds.

Fry tenders in batches without crowding, 3–4 pieces at a time depending on pan size. Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet; this keeps them crisp. Drain briefly on paper towels if needed.

Lightly season the hot tenders with a pinch of salt to taste.

Let fried tenders rest 2–3 minutes. Serve warm with lemon wedges and your choice of dipping sauce.

If you prefer oven-finishing for less oil: after frying just until golden (roughly 2 minutes per side), transfer to a 400°F (200°C) oven for 5–7 minutes to finish cooking through.