Chicken Tenders Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 4 even strips (about 1" wide). Pat strips dry with paper towels.

Season chicken

Place the chicken strips in a bowl and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper; toss to coat.

Set up breading stations

Arrange three shallow dishes: (1) flour mixed with cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, remaining 1 tsp salt, 1/2 tsp black pepper, and cayenne (if using); (2) whisk together eggs and buttermilk until smooth; (3) panko mixed with crushed potato chips (if using) and remaining 1/2 tsp garlic powder and 1/4 tsp onion powder.

Bread the strips

Working in batches, dredge each chicken strip in the seasoned flour mixture, shaking off excess, dip into the egg-buttermilk mixture, then press firmly into the panko mixture to coat. Place on a wire rack while you finish the rest. For extra-crispy results, double-dip: return to the egg then panko for a second coating.

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1"–1.5" (about 2–3 cups depending on pan). Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb— it should sizzle vigorously and brown in about 45–60 seconds.

Fry chicken

Fry the breaded strips in batches without crowding the pan for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Use tongs to flip; drain on a wire rack set over a sheet pan or on paper towels.

Finish

If desired, hold cooked tenders in a 200°F (95°C) oven while finishing remaining batches to keep warm and crisp.

Plum and Ranch (ready-to-serve)

Place 1/2 cup plum sauce and 1/2 cup ranch dressing in small serving bowls. Serve chilled or at room temperature alongside the tenders.

Hot Wing Toss

To toss tenders in wing sauce: warm 1/2 cup hot sauce with 1 tbsp butter in a small saucepan over low heat until butter melts and sauce is glossy. Transfer fried tenders to a large bowl, pour sauce over them, and toss gently until evenly coated. Serve immediately.

Arrange four chicken tenders on a plate. Add lemon wedges and a sprinkle of chopped parsley. Serve with choice of plum, ranch, or hot dipping sauce on the side. If tenders were tossed in wing sauce, serve with ranch for cooling contrast.