Crispy Chicken Tenders Recipe

Trim and cut

If using breasts, slice each breast into 3–4 even strips (about 3/4 inch thick) so cooking time is uniform. Pat the pieces dry with paper towels.

Marinate

In a bowl or resealable bag combine buttermilk, hot sauce, kosher salt and black pepper. Add the chicken pieces, ensure they are fully coated, cover or seal and refrigerate at least 1 hour and up to overnight. The buttermilk tenderizes and adds flavor.

Mix dry breading

In a shallow wide dish whisk together flour, cornstarch, panko, garlic powder, onion powder, smoked paprika, dried thyme (or oregano), salt and black pepper until evenly combined.

Prepare egg wash

In a second shallow bowl beat the eggs with milk (or water) and optional hot sauce until smooth.

Dredge

Working one piece at a time: shake off excess buttermilk, dredge chicken in the flour-panko mixture pressing lightly to coat, dip into the egg wash, then press back into the flour-panko mixture for a double-coated crust. Place breaded pieces on a wire rack set over a baking sheet. Let rest 10 minutes to set the crust (this helps it adhere and crisp).

Heat oil

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (about 2–3 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping one small piece of breading — it should sizzle and become golden in ~45–60 seconds.

Fry in batches

Carefully lower 4–6 pieces (don’t overcrowd) into the hot oil. Fry, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on thickness. Use tongs to turn gently so breading stays intact. Adjust heat as needed to keep oil between 325–350°F (163–175°C).

Drain

Remove cooked tenders to a wire rack set over a baking sheet or to paper towels to drain for a minute or two. Keep finished tenders warm in a 200°F (95°C) oven on a rack while you fry remaining batches.

Once all tenders are cooked, sprinkle with a pinch of salt if desired, garnish with chopped parsley and serve immediately with lemon wedges and dipping sauces of choice.