Chicken Tenders Recipe
Ranch, Bleu Cheese, Buffalo, BBQ, Honey Mustard, or Sriracha.
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Ingredients
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Chicken & Coating
Optional Sauce Choices (choose 1-2)
Finishing & Serving
Method
Chicken & Coating
- 1
Prep the chicken
If using chicken breasts, trim and slice into 1" wide strips to make tenders (about 8–10 tenders per pound). Pat pieces dry with paper towels and place in a bowl.
- 2
Make egg wash
In a shallow bowl, whisk together the eggs and buttermilk until combined. Add a pinch (about 1/4 tsp) of salt and a few grinds of black pepper.
- 3
Mix dry coatings
In a separate shallow bowl or wide plate, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and grated Parmesan (if using). In a third shallow bowl mix the panko breadcrumbs alone.
- 4
Dredge the tenders
Working in batches, dredge each chicken strip in the seasoned flour mixture, shaking off excess, dip into the egg-buttermilk wash, then press into the panko breadcrumbs to coat thoroughly. Place coated tenders on a wire rack set over a sheet pan. Repeat until all pieces are coated.
- 5
Rest before frying
Let coated tenders rest on the rack for 10 minutes to help the coating adhere. Meanwhile, pour oil into a large skillet to a depth of about 1/3 inch (or heat a deep fryer to 350°F / 175°C). Heat over medium-high until the oil reaches 350°F or a small breadcrumb sizzles immediately when dropped in.
- 6
Fry the tenders
Working in a single layer (do not overcrowd), add tenders to the hot oil and fry 2.5–3.5 minutes per side until golden brown and internal temperature reads 165°F (74°C). Flip once using tongs. Adjust heat to maintain oil at ~325–350°F. Transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels to drain briefly.
- 7
Oven-finish (optional for extra crisp or to keep warm)
Preheat oven to 200°F (95°C). Place finished tenders on a baking sheet in the oven for up to 15 minutes to keep warm and crisp while you finish frying remaining batches.
Sauces & Serving
- 8
Choose and prepare sauce
Select one or more sauces from the optional sauce list. If using Buffalo, warm 1/2 cup hot sauce with 2 tbsp melted butter and stir to combine. For Sriracha mayo, mix 1/4 cup sriracha with 1/4 cup mayonnaise. For honey mustard, mix equal parts honey and Dijon (approx 1/4 cup each) and whisk. BBQ, ranch, and bleu cheese can be served straight from the bottle or jar; stir bleu cheese dressing if separated.
- 9
Toss (optional) or serve on side
To make Buffalo-style tenders, place hot cooked tenders in a large bowl, pour warmed Buffalo sauce over them, and gently toss to coat. For other sauces, serve tenders on a platter with sauce(s) in small bowls for dipping.
- 10