Chicken Tenders Recipe
Make Chicken Tenders 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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Marinade / Wet
Dry Coating
Frying / Finish
Method
Marinade / Wet
- 1
Trim any excess fat or connective tissue from the chicken tenders. Pat them dry with paper towels.
- 2
In a medium bowl, whisk together the buttermilk, egg, hot sauce (if using), 1 tsp salt and 1 tsp black pepper until combined.
- 3
Add the chicken tenders to the buttermilk mixture, pressing them down so they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Longer marinating tenderizes and flavors the meat.)
Dry Coating
- 4
While the chicken marinates, combine the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper in a shallow dish large enough to hold a tender. Whisk to distribute spices evenly.
- 5
Set up a dredging station: place the seasoned flour mixture in one shallow dish and a rack or plate beside it to hold coated tenders. Optionally line the plate with parchment to keep the coating crisp.
Frying / Finish
- 6
Heat oil
Pour the oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a pinch of flour: it should sizzle immediately and float.
- 7
Remove one tender at a time from the buttermilk, letting excess drip off, then press and turn it in the dry coating to fully adhere a generous layer. Shake off excess and place on the prepared rack or plate. Repeat with remaining tenders.
- 8
When oil is at temperature, gently add 3–4 tenders (don’t overcrowd) and fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side (total 6–8 minutes), or until internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F; if oil smokes, lower the heat.
- 9
Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or paper-towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.
- 10