Ale House Tenders Recipe

Prepare and marinate

Trim any excess fat from the chicken breasts and cut into 1"–1.25" wide tender strips. Place the cut chicken in a bowl. Whisk together buttermilk, egg, hot sauce and 1 tsp kosher salt in a separate bowl. Pour the buttermilk mixture over the chicken, cover and refrigerate for at least 1 hour and up to 8 hours (longer yields more tender, flavorful chicken).

In a shallow bowl or wide plate, combine all-purpose flour, paprika, garlic powder, onion powder, dried oregano, black pepper, cayenne, brown sugar (if using) and 1 tsp kosher salt. Mix thoroughly so spices are evenly distributed.

In a second shallow bowl, whisk the reserved egg from the marinade (if any) or use 1 beaten egg. In a third bowl, combine panko breadcrumbs and grated Parmesan. Working with one piece of chicken at a time: remove chicken from buttermilk, let excess drip off, dredge lightly in the seasoned flour (coating completely), dip in the beaten egg/buttermilk mixture, then press into the panko-Parmesan mixture until well coated. Place breaded tenders on a wire rack and let rest for 10–15 minutes to help coating adhere.

If you prefer grilled tenders: skip panko frying. Instead, after marinating, toss chicken in 1–2 tsp of the homemade seasoning, brush with oil and grill (see grilling step).

Frying method (Crispiest)

Pour oil into a heavy skillet or Dutch oven to a depth of about 1" (about 0.5 cups). Heat oil to 350°F (175°C). Fry tenders in batches, careful not to crowd, for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Oven-baked method (lighter)

Preheat oven to 425°F (220°C). Place breaded tenders on a rimmed baking sheet lined with parchment or a lightly oiled rack. Lightly spray or brush tops with oil. Bake 12–16 minutes, flipping halfway, until golden and internal temperature is 165°F (74°C).

Grilled option

For grilled tenders, preheat grill to medium-high. Remove chicken from marinade, shake off excess buttermilk, pat dry, toss with a tablespoon of the homemade seasoning and brush lightly with oil. Grill 3–4 minutes per side (for 1" strips) until clear grill marks and internal temp 165°F (74°C). If you want a crumbly exterior similar to panko, use panko-dusted tenders and grill briefly on a well-oiled griddle plate or cast-iron to avoid burning crumbs.

Whisk together mayonnaise, ketchup, Dijon, Worcestershire sauce, lemon juice, smoked paprika, hot sauce (if using), black pepper and salt in a small bowl. Taste and adjust seasoning—add more hot sauce for heat or lemon for brightness. Refrigerate until ready to serve; flavors meld after 15–30 minutes.

Plate the tenders with fries, garnish with chopped parsley and lemon wedges. Serve the ale house sauce in a ramekin for dipping. If desired, sprinkle an extra pinch of the homemade seasoning over fries for continuity of flavor.