Chicken Tenders Recipe

Trim and cut

Trim any fat from the chicken breasts. Cut each breast into 3–4 even strips about 1 to 1½ inches wide so you have uniform tenders. Pat the strips dry with paper towel.

Season and marinate

In a bowl combine kosher salt, black pepper, garlic powder and paprika. Sprinkle over the chicken strips and toss to coat. Pour the buttermilk over the seasoned chicken, cover and refrigerate for at least 20 minutes and up to 2 hours (helps tenderize and improves adhesion of breading).

Prepare dry mix

In a shallow dish or pie plate whisk together the flour, breadcrumbs, grated Parmesan, cornstarch, baking powder, dried oregano, smoked paprika and freshly ground black pepper until evenly combined.

Prepare egg wash

In another shallow bowl whisk the eggs with the milk and optional hot sauce until smooth.

Set up three stations: (1) flour/breadcrumb mixture, (2) egg wash, (3) second portion of flour/breadcrumb mixture (optional double-coat). For a single crisp coating use stations 1 and 2.

Dredge the tenders

Remove one strip from the buttermilk, let excess drip off, then dredge in the dry mix, pressing lightly so crumbs adhere. Dip into the egg wash, letting excess drip, then return to the dry mix and press again for a double coating (recommended). Place coated tenders on a wire rack set over a baking sheet. Repeat with remaining strips.

Rest before frying

Allow the breaded tenders to rest 10 minutes at room temperature while you heat the oil. This helps the coating set and reduces loss during frying.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1¼ inches (or use a deep-fryer). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread—should brown in ~45 seconds.

Fry the tenders

Working in batches (do not overcrowd), gently lower tenders into the hot oil and fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 3–4 minutes per side depending on thickness. Flip halfway for even color. Remove with a slotted spoon or tongs and transfer to the wire rack to drain. Keep finished tenders in a 200°F (95°C) oven on a tray to stay warm while you fry remaining batches.

Oven-baked alternative

Preheat oven to 425°F (220°C). Place breaded tenders on a lightly oiled baking sheet or on a wire rack set over a sheet. Spray or brush tops lightly with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

Transfer tenders to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges and choice of sauce(s) (honey mustard, ranch, barbecue, or other). Serve immediately for best texture.

Leftovers: cool completely, then refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes.