Chicken Tenders Recipe

Trim and brine

Pat the 24 jumbo chicken tenders dry with paper towels. In a large bowl combine 3 cups buttermilk, 2 tsp kosher salt and 1 tsp black pepper. Submerge the tenders in the buttermilk mixture, cover and refrigerate for at least 1 hour and up to 8 hours (overnight optional).

In a very large shallow bowl or rimmed sheet pan whisk together 4 cups all-purpose flour and 1 cup cornstarch. Add 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp baking powder, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Mix thoroughly so spices are evenly distributed.

Set up a breading station: 1) bowl with dry mix, 2) bowl with wet dredge (see next section), 3) another tray with reserved dry mix for double-dredge if desired.

In a medium bowl whisk together 3 eggs, 1 cup milk and 1 tablespoon hot sauce (optional) until smooth. This is your wet dredge.

Remove tenders from the buttermilk brine in small batches, allowing excess to drip back. Dredge each tender first in the dry flour mixture, then into the egg/milk mixture, and then back into the dry mixture, firmly pressing the flour onto the tender to form a thick coating. Place breaded tenders on a wire rack set over a sheet pan. Repeat until all tenders are breaded. For extra-crispy finish, let breaded tenders rest 10–15 minutes to adhere.

Pour about 1.5–2 liters of neutral oil into a deep heavy pot or fryer so you have at least 3–4 inches of oil. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 40–45 seconds.

Fry the tenders in batches of 4–6 pieces depending on pot size. Do not overcrowd. Fry each batch 4–6 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). If tenders are very large, fry 6–8 minutes. Maintain oil temperature around 325–350°F by adjusting heat between batches.

Use a slotted spoon or spider to transfer fried tenders to a wire rack set over a sheet pan lined with paper towels to catch excess oil. Lightly season the hot tenders with a pinch of salt immediately after frying.

If you want sauced tenders (wing-style), place desired wing sauce in a large mixing bowl and toss hot fried tenders gently to coat. For example: toss 12 tenders with 1 cup Buffalo sauce for a classic buffalo option. Alternatively, serve sauces on the side for dipping: ranch, honey mustard or BBQ (choose one for guests).

To plate 24 tenders for service: stack tenders on a large platter, garnish with 2 tbsp chopped parsley and lemon wedges. Place chosen dipping sauces (ranch, honey mustard or BBQ) in small ramekins alongside. If using a tossed wing sauce, reserve an extra ramekin with plain tenders so guests who prefer dry pieces have an option.

Serve hot immediately. Provide tongs for guests and extra napkins. Leftover tenders keep in an airtight container in the refrigerator up to 3 days; reheat in a 375°F oven on a wire rack for 8–10 minutes to restore crispness.