(3) Chicken Tenders Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3 equal strips (lengthwise) so you have approximately 3 tenders per breast. Aim for uniform thickness so they cook evenly.

In a bowl combine 3 tablespoons plain yogurt or buttermilk, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth.

Add the chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes still improves flavor and tenderness.)

Set up a three-step breading station: bowl 1 — 3 tablespoons all-purpose flour; bowl 2 — 1 large egg beaten with 1 tablespoon milk; bowl 3 — 3/4 cup breadcrumbs mixed with 2 tablespoons grated Parmesan (optional), 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Remove marinated chicken from fridge. Working one piece at a time, pat excess marinade off so breading adheres. Dredge each strip first in flour, shake off excess, then dip into egg wash, and finally press into breadcrumb mixture until fully coated. Place breaded tenders on a plate and let rest 5 minutes to set.

Pour 1/2 cup vegetable oil into a large skillet (nonstick or cast-iron) and heat over medium heat. To test readiness, drop a small breadcrumb into oil — it should sizzle immediately but not smoke. Maintain oil temperature around medium (about 325–350°F / 160–175°C).

Working in batches (do not crowd the pan), add breaded tenders to the skillet and fry 2 to 3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently. Adjust heat as necessary so exterior browns without burning before the inside cooks.

Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain. Keep warm in a 200°F (95°C) oven if cooking multiple batches.

Arrange 3 tenders per serving on a plate. Garnish with chopped parsley and serve with lemon wedges and ranch or honey mustard for dipping.