Chicken Tenders Recipe

Trim and Marinate

Pat chicken tenderloins dry with paper towels and trim any excess fat. Place tenders in a shallow bowl or resealable bag.

In a separate bowl, whisk buttermilk, egg, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder until combined. Pour the marinade over the tenders so they are fully submerged. Cover or seal and refrigerate at least 30 minutes and up to 4 hours (longer will tenderize more).

Prepare Breading Stations

Set up three shallow dishes: one with flour, one with the buttermilk-egg mixture (reserve tenders from marinade here while breading), and one with the breadcrumb mixture. In a bowl combine panko, cornstarch, paprika, onion powder, 1 tsp salt, and 1/2 tsp black pepper; mix well.

Working with one tender at a time, dredge each piece in flour (shake off excess), dip into the reserved buttermilk-egg mixture, then press firmly into the panko mixture until well coated. Place breaded tenders on a baking sheet or wire rack. For extra-crisp, double-coat by repeating the dip and panko steps once more.

Let breaded tenders rest 10–15 minutes at room temperature to help the coating adhere.

Heat Oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (roughly 3–4 cups depending on vessel). Heat over medium-high heat until oil reaches 350°F (175°C) on a thermometer, or test with a small piece of bread — it should brown in about 40–60 seconds.

Fry the tenders in batches, without overcrowding the pan, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn them once. Adjust heat as needed to maintain 325–350°F and avoid burning.

Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Make Sweet Whipped Cream

Chill a mixing bowl and whisk or beaters for 5 minutes in the freezer if possible. Pour cold heavy cream into the bowl and whip on medium-high speed until it starts to thicken. Add powdered sugar and vanilla extract, then whip to soft peaks (about 2–3 minutes total). Do not overwhip; you want a light, spoonable cream.

Fold in 1 tablespoon of rainbow sprinkles gently if you want speckled cream; reserve remaining sprinkles for garnish. Taste and add up to 1/4 tsp finishing salt if you want a subtle sweet-savory contrast.

Spoon or pipe a dollop of whipped cream onto each serving plate or directly on warm tenders just before serving. Sprinkle remaining rainbow sprinkles on top for color and crunch.

Arrange 3–4 chicken tenders per serving. Add a lemon wedge and scatter a little chopped parsley if desired. Serve immediately while tenders are hot and whipped cream is cold for the playful contrast.

Leftovers: store cooled tenders in an airtight container in the refrigerator up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes. Whipped cream is best made fresh; leftover cream can be kept covered in fridge for up to 24 hours but may separate.