Chicken Tenders Recipe

Trim and cut

If using chicken breasts, trim any fat and slice each breast into 3–4 even strips about 1 to 1½ inches wide so pieces are uniform. If using tenderloins, leave whole unless very large.

Combine marinade

In a medium bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper until smooth.

Add the chicken strips to the buttermilk mixture, pressing to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 8 hours. (30 minutes gives good tenderness; longer yields more flavor and tenderness.)

Prepare dry mix

In a shallow dish or pie plate combine flour, cornmeal (if using), panko, paprika, garlic powder, onion powder, dried oregano, cayenne, kosher salt, and black pepper. Whisk to distribute spices evenly.

Prepare wet binder

In a second shallow bowl, beat the eggs with the milk until smooth.

Set up a breading station: marinade bowl with chicken, egg bowl, and flour/panko mixture. Use tongs or your hands to transfer pieces through each step for even coating.

Working one piece at a time, let excess buttermilk drip off the chicken, then dip into the egg mixture, letting excess drip off, then press firmly into the flour/panko mixture to coat completely. For an extra-crispy double coat, return the coated piece to the egg then dredge again in the dry mix.

Place breaded tenders on a wire rack set over a baking sheet and let rest for 10–15 minutes at room temperature. This helps the coating adhere and results in crisper breading.

Pan-fry (recommended for classic tenders)

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Work in batches without crowding the pan.

Carefully add the breaded tenders and fry 3–4 minutes per side, turning once, until golden-brown and internal temperature reaches 165°F (74°C). Adjust heat as necessary to prevent burning—aim for a steady medium-high sizzle. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain.

Baking (healthier, oven method)

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

While hot, season the tenders lightly with fine sea salt or kosher salt to taste.

Serve immediately with lemon wedges and your choice of dipping sauces (about 1/2 cup total). For best texture, keep tenders on a wire rack if holding briefly so bottoms don’t get soggy.