Moon Beam’s Chicken Tenders Recipe

Trim and slice

Trim fat from chicken breasts and slice into 3/4–1 inch thick strips (tender shapes). Aim for uniform pieces so they cook evenly.

In a medium bowl, whisk together buttermilk, egg, hot sauce (if using), 1 tsp kosher salt, and 1 tsp black pepper until combined.

Add the chicken strips to the marinade, pressing to submerge. Cover and refrigerate for at least 1 hour and up to overnight. If short on time, marinate 20–30 minutes at room temperature.

Set up a 3-stage breading station: bowl 1 — flour and cornstarch mixed; bowl 2 — beaten egg wash (beat 1 egg with 1 tbsp water); bowl 3 — panko mixed with garlic powder, onion powder, smoked paprika, dried thyme, 1 tsp salt, and 1/2 tsp black pepper.

One at a time, remove a marinated chicken strip and let excess marinade drip off. Dredge in the flour-cornstarch mixture, shaking off excess. Dip into the egg wash, then press into the seasoned panko so crumbs adhere well. Place breaded tenders on a wire rack while you finish the rest.

For an extra-crisp crust, double-dredge: after first panko coat, quickly dip again into egg wash and re-coat with panko.

Pour oil into a deep skillet or Dutch oven to a depth of about 1/2–3/4 inch (about 1 cup will suit a 10–12 inch pan). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Working in batches (do not crowd), carefully add breaded tenders to the hot oil and fry 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature between 320–350°F to prevent over-browning.

Use tongs to transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels to drain excess oil. Let rest 2–3 minutes before serving.

Spritz tenders lightly with lemon juice from the wedges, sprinkle with chopped parsley, and serve warm with honey mustard or your preferred dipping sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispness.