Chicken Tenders Recipe

Prepare and slice chicken

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips (tender-sized). Aim for approximately 1/2–3/4 inch thickness so pieces cook evenly.

Place the chicken strips in a bowl or zip-top bag. Add the buttermilk, 1 beaten egg (reserve remaining eggs for dredge), 1 tsp kosher salt, 1 tsp ground black pepper and 1 tsp hot sauce if using. Mix to coat, press out excess air if using a bag, and refrigerate for at least 30 minutes and up to 8 hours. The buttermilk tenderizes and flavors the chicken.

In a shallow wide dish or rimmed baking sheet, whisk together flour, breadcrumbs (or panko), cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, 1 tsp ground black pepper and 1 tsp kosher salt. Make sure there are no lumps and the mixture is evenly combined.

Set up a three-station breading area: (1) the seasoned flour-breadcrumb mixture, (2) the dredge bowl with the remaining 1 egg beaten with 2 tbsp milk or water until smooth, and (3) a clean tray for coated tenders. This keeps the coating dry and crisp.

Remove chicken from the marinade, letting excess buttermilk drip off. One at a time, dredge each strip first in the flour-breadcrumb mixture, pressing gently to adhere, then dip into the egg wash, and finally press again into the dry mix for a double-coated crust. Place finished tenders on the clean tray and repeat for all pieces.

Pour about 1 cup of oil into a heavy skillet (cast-iron or stainless) so oil depth is about 1/4–1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in about 20–30 seconds. If you don't have a thermometer, maintain a steady medium-high heat — adjust if coating browns too quickly.

Working in batches, carefully add tenders to the hot oil without crowding (3–5 at a time depending on pan size). Fry for 3–4 minutes per side, flipping once, until coating is golden brown and internal temperature of chicken reaches 165°F (74°C). Total cook time per tender ~6–8 minutes depending on thickness. Adjust heat to keep oil between 325–350°F (163–177°C).

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet (not paper towels) to keep the crust crisp. Lightly season hot tenders with the additional 1/2 tsp kosher salt. Keep warm in a 200°F (95°C) oven if frying remaining batches.

When all tenders are cooked, let them rest for 3 minutes. Sprinkle with chopped parsley if using and serve with lemon wedges and your preferred dipping sauce.

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.