Chicken Tenders Recipe

Slice and tenderize

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 to 1¼ inches wide to make tenders. If thickness varies, lightly pound with a meat mallet between plastic wrap to an even ¾-inch thickness.

Prepare marinade

In a medium bowl whisk together buttermilk, egg, hot sauce, 1 teaspoon kosher salt and ½ teaspoon black pepper until smooth.

Place the chicken strips into the marinade, pressing so each piece is fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. Longer marination (up to 4 hours) tenderizes and flavors the chicken; do not exceed overnight to avoid mushy texture.

Mix dry ingredients

In a shallow dish or wide bowl combine the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Stir with a fork to evenly distribute spices and break up any clumps of panko.

Set up dredging station

Place the breading mixture in one shallow dish and have a wire rack or tray ready for the breaded tenders. Reserve a small plate for discarding any excess marinade.

One at a time, remove a chicken strip from the marinade allowing excess to drip back into the bowl. Lightly shake off excess but do not pat dry. Press the strip into the breading mixture, coating on all sides. Press gently so the panko adheres. Transfer breaded tender to the wire rack. Repeat with remaining pieces. For an extra-crispy double-coat: return each breaded strip briefly to the remaining marinade (or a beaten egg) and repeat the breading step.

Heat oil

Pour 1½–2 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about ½ inch. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle steadily and brown in ~45–60 seconds.

Fry tenders

Working in batches (do not overcrowd), gently add breaded tenders to the hot oil. Fry for 2½–3½ minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain oil temperature ~325–350°F.

Drain and finish

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. If desired, immediately brush or toss with 1 tablespoon melted butter for sheen and sprinkle with ¼ teaspoon flaky salt while still hot. Keep finished tenders in a warm oven (200°F / 95°C) on the rack while you fry remaining batches so they stay crisp.

Serve the chicken tenders hot with lemon wedges and your choice of dipping sauce such as ranch or honey mustard. For best texture, consume within 20 minutes of frying. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.