In a medium saucepan combine 1 cup of the water, kosher salt and sugar. Warm over medium heat, stirring until salt and sugar dissolve, about 2–3 minutes.

Remove from heat and add the remaining 3 cups cold water to cool the brine. Add smashed garlic, peppercorns, and bay leaf. Chill brine until cold (15–20 minutes).

Place chicken tenders in a sealable container or zip-top bag. Pour the cooled brine over chicken so it is fully submerged. Refrigerate 30 minutes to 2 hours (30–45 minutes for tenderloins, up to 2 hours for thicker pieces). Do not brine longer to avoid overly soft texture.

After brining, remove chicken from brine, pat very dry with paper towels. Discard brine.

Coating & Frying

Prepare coating

In a large shallow bowl or rimmed baking sheet combine flour, cornstarch, baking powder, paprika, smoked paprika (if using), garlic powder, onion powder, cayenne, kosher salt and black pepper. Whisk to evenly distribute.

In a second bowl whisk together buttermilk and eggs until smooth. This is the wet dredge.

Working in batches to avoid crowding, dredge each dried chicken tender first in the wet buttermilk-egg mixture, letting excess drip off, then press into the seasoned flour mixture to fully coat. For extra-crispy double-coat: return coated tender to wet mixture briefly and re-coat in flour. Place coated tenders on a wire rack set over a sheet tray. Let rest 10 minutes to set the crust.

Heat oil in a large heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat oil over medium heat until a small piece of bread sizzles and browns in ~45–60 seconds. Use enough oil to reach about 1 to 1.5 inches up the side of the pan.

Fry tenders in batches (do not overcrowd) 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying. Use a slotted spoon or tongs to transfer cooked tenders to a paper towel-lined plate or to a wire rack to drain. Keep finished tenders warm in a 200°F (95°C) oven if desired.

Sauce Options & Finish

Korean crispy

Toss hot tenders in a sticky Korean-style sauce made from 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 garlic clove (minced). Warm sauce in a small saucepan until glossy, then toss 8–10 tenders gently to coat. Garnish with toasted sesame seeds and sliced scallions.

Buffalo

Warm 4 tbsp unsalted butter and 4 tbsp hot sauce (Frank's or similar) together until butter melts. Toss tenders to coat, or serve sauce on side for dipping. Garnish with chopped chives and lemon wedges.

Mozambique

Make Mozambique-style sauce by combining 3 tbsp peri-peri or piri-piri sauce (or a mix of hot sauce and smoked paprika), 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, and 1 small minced garlic clove. Warm slightly and toss tenders to coat. Serve with lemon wedges.

House BBQ

Warm 1 cup of your house BBQ sauce (store-bought or homemade). Toss tenders just until coated or serve sauce on the side. Garnish with chopped parsley.

Alabama white BBQ

Whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp lemon juice, 1 tsp prepared horseradish, 1/4 tsp kosher salt and 1/4 tsp black pepper to make Alabama white sauce. Toss or drizzle over tenders and serve with extra sauce on the side.

Serve: Arrange chicken tenders on a platter, sprinkle with chopped chives or parsley and serve with lemon wedges and selected sauce. Provide napkins; these are best eaten hot and crispy.