Chicken Tenders Recipe

Prepare and season

If using whole chicken breasts, slice each breast into 3/4-inch to 1-inch wide strips (tenders). Pat the chicken pieces dry with paper towels. In a bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Sprinkle and rub this seasoning evenly over the chicken pieces. Add 3 tablespoons buttermilk (or milk+acid) to the chicken, toss to coat, and let sit 10–15 minutes (or up to 1 hour refrigerated) while you prepare the breading.

Assemble dry mix

In a shallow dish or plate, whisk together 3 tablespoons flour, 1 cup Panko breadcrumbs, 2 tablespoons grated Parmesan (if using), 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.

Prepare wet dip

Crack 1 large egg into a separate shallow bowl, add 1 tablespoon water and beat lightly until smooth. This will act as the binding layer between flour/wet and breadcrumbs.

Dredge the tenders

Set up a dredging station: seasoned chicken, flour (if you want double-coating use additional flour), egg wash, and breadcrumb mixture. For each piece: lightly dust with the 3 tbsp flour (shake off excess), dip into the egg wash, then press into the breadcrumb mixture until fully coated. Place finished tenders on a plate or wire rack. Repeat until all pieces are coated. For an extra-crispy crust, double-dip by returning to egg then breadcrumbs again.

Shallow-fry method (recommended for crispiness)

Pour about 1/2 cup vegetable oil into a heavy skillet (cast iron or stainless) and heat over medium heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles on contact. Add tenders in a single layer without crowding (work in batches). Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Baking method (lower oil option)

Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray. Place breaded tenders on the sheet in a single layer and spray the top of each with cooking spray. Bake for 12–16 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning.

Let tenders rest 2 minutes after cooking. Squeeze lemon wedges over the tenders if desired, sprinkle with chopped parsley, and serve immediately with your favorite dipping sauce.