Blackened Handbreaded Tenders Recipe

Trim and marinate

Pat chicken tenderloins dry with paper towels. If any tenders are large, halve them lengthwise for even cooking. Place tenders in a bowl or zip-top bag. Whisk together buttermilk and hot sauce, pour over chicken ensuring all pieces are coated. Cover and refrigerate for 30 minutes to 4 hours (minimum 30 minutes recommended for flavor and tenderizing).

While chicken marinates, combine all blackening seasoning ingredients (paprika, smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, black pepper, and kosher salt) in a small bowl. Mix thoroughly and set aside. Reserve 2 teaspoons to mix into the breading as listed in the ingredients.

Set up three shallow bowls or trays. In the first, place the flour and cornstarch and whisk together with 1/2 teaspoon of the prepared blackening seasoning (this helps flavor the flour stage). In the second bowl, beat the eggs with 2 teaspoons water to make an egg wash. In the third, combine panko breadcrumbs with 1 1/2 teaspoons remaining blackening seasoning (adjust to taste).

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each tender first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the seasoned panko so the crumbs adhere evenly. Place breaded tenders on a wire rack while you heat the oil. Repeat until all tenders are breaded.

Pour oil into a heavy skillet (cast-iron preferred) or deep pan to a depth of about 1/2 inch (roughly the 1 cup listed; use a larger amount for deeper frying). Heat oil over medium-high heat until it registers 350°F (175°C) on a thermometer or a pinch of bread dropped in sizzles and browns in about 30–45 seconds.

Working in batches (don’t overcrowd the pan), carefully add breaded tenders to the hot oil. Fry for 3–4 minutes per side, turning once, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F; reduce heat if crust browns too quickly.

Using tongs, transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels to drain. Keep finished tenders warm in a low oven (200°F / 95°C) if frying large batches.

Sprinkle chopped parsley over the tenders and serve immediately with lemon wedges and your choice of ranch or remoulade for dipping. Squeeze a little lemon over the tenders just before eating to brighten the flavors.

Leftover tenders can be stored airtight in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 8–10 minutes to re-crisp the breading.