Chicken Tenders Recipe

Trim and Marinate

Pat chicken tenders dry with paper towels. In a bowl, combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs hot sauce (optional). Submerge the tenders in the marinade, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Prepare Breading Station

Set up three shallow dishes: (1) flour mixture: whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. (2) egg wash: beat eggs with 2 tbs milk. (3) panko: place panko breadcrumbs in the third dish.

Dredge the Chicken

Remove tenders from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, then dip into the egg wash, press into panko (or back into flour mixture if not using panko) to coat evenly. Place on a wire rack and let rest 10 minutes so coating adheres.

Fry or Pan-Fry

For crispy tenders, heat vegetable oil in a large skillet to 350°F (180°C) or heat oil to about 1/4" depth in a skillet over medium-high heat. Fry in batches, avoiding overcrowding, until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on thickness. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while finishing remaining tenders.

Prepare Grill and Grill

If choosing grilled tenders (no breading): preheat grill to medium-high and oil grates. Remove marinated tenders, let excess buttermilk drip off, pat lightly with paper towel. Brush tenders lightly with neutral oil. Grill tenders 2–3 minutes per side or until internal temperature is 165°F (74°C) and grill marks appear. For cross-hatch marks, rotate once halfway through each side's cooking time.

Season and Sear (Blackened)

For blackened tenders: mix blackened seasoning ingredients. Pat marinated tenders dry, then coat both sides with the blackened spice blend, pressing it into the meat. Heat a cast-iron skillet over high heat until smoking hot; add a small amount of oil and immediately add tenders. Sear 1.5–2 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Reduce heat if crust is burning before fully cooking.

Tossing & Saucing

Place cooked tenders in a clean bowl. Choose a sauce and add to bowl: 1/2 cup garlic parmesan, 1/2 cup buffalo, 1/4 cup Cajun butter, or 1/2 cup bourbon BBQ. Toss gently to coat evenly. For garlic parmesan: after tossing, sprinkle 1/4 cup grated Parmesan and 1 tsp minced garlic over tenders and toss lightly to adhere. For extra sheen, add 1 tbsp melted butter to sauces before tossing if desired.

Plate and Garnish

Arrange tenders on a platter. Sprinkle chopped parsley and additional grated Parmesan for garlic parmesan option. Serve with lemon wedges and dipping sauces (ranch or blue cheese) on the side.

Keep breaded tenders on a rack rather than paper towels to keep coating crisp. If preparing multiple styles, cook plain/grilled first and keep warm, then fry or blacken to order. Internal temperature should always reach 165°F (74°C). Adjust cayenne and hot sauce amounts to control spiciness. Leftover cooked tenders can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven to retain crispness.