Boneless Tenders Recipe

Trim and cut

If using larger chicken breasts, trim fat and slice each breast into 3–4 long tender-like strips, about 3/4 to 1 inch thick. Pat the strips dry with paper towels.

Season both sides of the strips lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside while you prepare the brine or breading.

Combine 2 cups cold water with 1 tbsp kosher salt and 1 tsp granulated sugar in a bowl. Stir until dissolved. Submerge the chicken strips in the brine for 15–20 minutes in the refrigerator to improve juiciness. After brining, remove chicken and pat completely dry.

Set up three shallow bowls or pans: (1) flour mixture: whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp black pepper and 1 tsp kosher salt. (2) Wet mixture: beat 2 large eggs with 1/2 cup milk and 1 tsp hot sauce if using. (3) A clean tray for coated tenders.

Dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, then return to the flour mixture for a final coating. Press the flour onto the surface so the coating adheres. Place coated tenders on the clean tray and let rest 5–10 minutes to set the crust.

Pour 2 cups oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and brown slowly.

Fry the tenders in batches without crowding (3–4 pieces depending on pan size). Cook each side 2.5–3 minutes until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently. Maintain oil temperature between 325–350°F by adjusting heat as needed.

Transfer fried tenders to a wire rack set over a sheet pan (not paper towels) to keep crust crisp. Sprinkle with 1/4 tsp fine sea salt while still hot.

Let tenders rest 2–3 minutes. Serve warm with lemon wedges and your favorite dipping sauces. Store any leftovers in an airtight container in the refrigerator for up to 3 days and re-crisp in a 400°F (200°C) oven for 8–10 minutes.