Chicken Tenders Recipe

Marinate

Place the chicken tenders in a bowl or zip-top bag. Add 1 cup buttermilk and 1 beaten egg, toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and help coating adhere.

Prepare Dry Mix

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (if using). Whisk to blend.

Dredge

Remove chicken from marinade, letting excess drip off. Working in batches, press each tender into the dry mix to fully coat, then shake off excess. For extra crispness, double-dip: back into the leftover buttermilk/egg briefly and again into the dry mix.

Heat Oil

Pour about 1–2 cups vegetable oil into a large skillet to reach ~1/2"–3/4" depth for shallow frying (or heat a deep fryer to 350°F / 175°C). Heat over medium-high to reach 350°F. Use a thermometer if available.

Fry

Fry tenders in batches without crowding, 3–4 minutes per side for 1" strips (total 6–8 minutes) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil at ~325–350°F. Transfer cooked tenders to a wire rack set over a tray or paper towels to drain.

Oven Finish (optional)

To keep tenders warm and crisp while finishing batches, place on a baking sheet in a 200°F (95°C) oven.

In a small saucepan over low heat melt 2 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1/2 teaspoon apple cider vinegar and 1/4 teaspoon salt. Whisk and warm until combined and slightly thickened, about 2–3 minutes. Taste and adjust honey or vinegar for balance. Remove from heat.

To toss: place hot cooked tenders in a large bowl, pour desired amount of sauce over them and gently toss to coat evenly. Serve immediately.

In a small saucepan combine 1/2 cup ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika and 1/4 teaspoon hot sauce (optional). Warm over medium-low heat, whisking until sugar dissolves and sauce is glossy, 3–4 minutes. Reduce heat to low to keep warm.

Toss hot tenders with the sauce in a bowl until evenly coated, or brush sauce onto tenders for a lighter coating.

If using fresh mango, place 1/2 cup chopped mango and half a seeded habanero (or 1.5 tsp habanero hot sauce) with 2 tablespoons honey, 1 tablespoon lime juice, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon salt and 1 tablespoon water in a blender or food processor. Purée until smooth. If the sauce is too thick, thin with additional water 1 teaspoon at a time. Taste and adjust honey or lime for sweetness/acidity balance.

To warm (optional), gently heat the puréed sauce in a small saucepan for 1–2 minutes; do not boil. Toss or brush onto cooked tenders to serve.

Whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup sour cream, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Chill at least 15 minutes to let flavors meld. If too thick, thin with additional buttermilk 1 teaspoon at a time.

Choose desired sauce (Buffalo, BBQ, or Mango Habanero). Toss or brush the hot tenders with the sauce so they are evenly coated. Arrange tenders on a platter, garnish with chopped parsley and lemon wedges alongside a bowl of ranch for dipping.

Serve immediately while tenders are hot and crispy.