Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
Breading station
Wet dredge
For frying
To serve (optional)
Method
For the chicken
Slice and season
Trim any fat from the chicken breasts and slice each breast into 3–4 strips about 3/4-inch thick and 3–4 inches long to make tenders. Place the strips in a medium bowl. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika over the chicken and toss to coat evenly.
Brief soak
Add 3 tablespoons buttermilk to the seasoned chicken and stir so the pieces are lightly coated. Let rest for 10 minutes at room temperature (or up to 1 hour refrigerated) to tenderize and help the breading adhere.
Breading station
Prepare dry mix
In a shallow bowl or wide plate combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 cup panko breadcrumbs, 2 tablespoons grated Parmesan (if using), 1 teaspoon baking powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir thoroughly so spices and dry ingredients are evenly distributed.
Prepare wet mix
In a separate shallow bowl whisk together 2 large eggs and 2 tablespoons milk until smooth.
Dredge the tenders
Working one at a time, dredge each chicken strip first in the flour/panko mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off, then dip back into the flour/panko mixture pressing gently so the coating adheres. Place coated tenders on a wire rack set over a sheet pan while you finish breading the rest.
For frying
Fry tenders
Working in batches so you don't crowd the pan (2–4 tenders per batch depending on skillet size), carefully add breaded chicken to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total fry time per batch is about 4–6 minutes depending on thickness.