Tenders Recipe

Trim excess fat from the chicken tenders (or slice breasts into 1" strips). Pat dry with paper towels so the marinade will cling.

In a medium bowl whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken, ensuring pieces are submerged or well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tenderness and flavor).

About 15 minutes before frying, remove chicken from fridge so it can come closer to room temperature. In a shallow wide bowl or rimmed plate combine flour, breadcrumbs, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute spices.

In a separate bowl whisk together the egg and milk until smooth. Set up three stations: (1) wet marinade-coated chicken, (2) egg wash, (3) seasoned flour-breadcrumb mix.

Remove one piece of chicken from the buttermilk, letting excess drip off. First dip into the egg wash, then press into the flour-breadcrumb mixture to coat completely. For extra-crispy tenders, double-dip: return coated tender to the egg wash and then re-coat in the dry mix, pressing firmly so the coating adheres. Place finished pieces on a wire rack while you finish coating the rest.

In a large skillet or heavy-bottomed sauté pan, add 1/2 cup vegetable oil and 2 tbs neutral oil. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10 seconds when dropped in. Maintain a temperature around 325–350°F during cooking (adjust the heat as needed).

Working in batches (do not crowd the pan), add tenders in a single layer and fry 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If oil temp falls, raise heat slightly; if it smokes, lower heat. Use tongs to turn gently to keep the coating intact.

As each batch finishes, transfer tenders to a wire rack set over a sheet pan to drain; this keeps them crisp. Lightly season with finishing salt while still hot.

Let tenders rest 2–3 minutes. Serve warm with lemon wedges and your choice of ranch or honey mustard for dipping. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a preheated 400°F oven for 8–10 minutes to re-crisp.