Chicken Tenders Recipe

Prepare and season

Trim and pat dry the chicken breasts. If using full breasts, slice into 1-inch-wide strips to form tenders (about 8–12 tenders from 1 lb). Place the strips in a bowl and sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss to coat evenly and set aside for 10 minutes while you prepare the breading.

Mix dry ingredients

In a shallow dish combine 3/4 cup all-purpose flour, 1 cup breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Whisk to combine and break up any lumps.

Make wet binder

In a second shallow bowl whisk together 2 large eggs, 1/4 cup milk (or buttermilk) and 1 tsp hot sauce if using until smooth.

Dredge the tenders

Working in batches, lightly dredge each seasoned chicken strip in the flour (shake off excess), dip into the egg mixture letting excess drip off, then press into the breadcrumb mixture to coat completely. Place breaded tenders on a wire rack set over a baking sheet and let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour about 1 cup of neutral oil into a large skillet (cast-iron or heavy-bottomed) to reach approx. 1/4–1/3 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and turns golden in about 30 seconds.

Fry the tenders

Carefully add breaded tenders to the hot oil in a single layer without overcrowding (work in batches). Fry for 3–4 minutes per side, turning once with tongs, until the coating is golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning.

Drain

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack or paper towel-lined plate to drain. Let rest 2–3 minutes before serving; this keeps them crisp and finishes cooking gently.

Serve the chicken tenders hot with lemon wedges and your choice of dipping sauces such as ranch or honey mustard. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.