3pc Chicken Tender Basket Recipe
Make 3pc Chicken Tender Basket Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Tenders
Breading
Frying & Serving
Method
Chicken Tenders
- 1
Prepare chicken
Slice the chicken breast into 3 evenly sized tenderloins (about 3–4 oz each). If using larger breast, cut into three strips of roughly equal thickness so they cook evenly.
- 2
Season and marinate
In a bowl combine 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Rub this seasoning over the chicken pieces. Place the seasoned chicken in a shallow dish and pour 1/2 cup buttermilk over them. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps breading adhere.
Breading
- 3
Set up breading stations
Place the flour (3/4 cup) and cornstarch (2 tbsp) in a shallow bowl or plate; add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder and 1/4 tsp cayenne pepper; whisk to combine. In a second shallow bowl beat 1 egg with 1 tablespoon water. In a third bowl place panko breadcrumbs (1/2 cup) if using.
- 4
Dredge tenders
Remove each tender from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, then dip into the egg wash, and finally press into the panko (or return to flour mixture for a double-coat) to form an even coating. Place breaded tenders on a wire rack and let rest 10 minutes — this helps coating set.
Frying & Serving
- 5
Heat oil
Pour 2 cups vegetable oil into a medium, heavy skillet or deep frying pan to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and brown slowly.
- 6
Fry tenders
Working in a single layer (do not overcrowd), carefully add the three breaded tenders to the hot oil. Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent over-browning. Total cook time per batch ~6–8 minutes.
- 7
Drain and season
Using tongs, transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with 1/2 tsp kosher salt while still hot so it adheres.
- 8
Serve
Plate the three chicken tenders with lemon wedges and 1/2 cup of dipping sauce. Add approximately 3 cups of fries or your chosen side to make the basket. Serve hot.