Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading Station
Wet Coating
For Frying
To Serve
Method
Chicken
Prep the chicken
Pat chicken tenderloins dry with paper towels. If using chicken breasts, slice into 1-inch wide strips. Place chicken in a bowl or on a tray and season evenly with kosher salt, black pepper, garlic powder, and paprika. Let sit 10 minutes at room temperature while you set up the breading station (or refrigerate up to 30 minutes).
Breading Station
Set up three bowls
In a shallow bowl or plate, combine the all-purpose flour and cornstarch and mix well. In a second shallow bowl, whisk the eggs, buttermilk, and hot sauce until smooth. In a third shallow bowl or wide dish, combine panko breadcrumbs, grated Parmesan (if using), and seasoned salt; mix to distribute evenly.
Dredge the tenders
Working one piece at a time, lightly coat a chicken strip in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off. Press into the panko mixture, coating thoroughly and gently pressing the crumbs to adhere. Place breaded tenders on a wire rack set over a baking sheet. Repeat with remaining chicken.
Rest the breaded chicken
Let the breaded tenders rest on the rack for 10 minutes to help the coating adhere; refrigerate for 15–30 minutes if you want an even firmer crust before frying.
For Frying
Heat the oil
Pour oil into a large skillet so it comes about 1/2-inch to 1-inch up the side for shallow frying (or use a deep pot for deep frying). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns in about 30–45 seconds.
Fry the tenders
Working in batches to avoid overcrowding, carefully add 4–6 tenders (depending on pan size) to the hot oil. Fry until golden-brown and cooked through, about 3–4 minutes per side for 1" strips (internal temperature 165°F / 74°C). Adjust heat as needed to maintain 325–350°F. Use tongs to turn once; avoid flipping too often.
Drain and finish
Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. If using, melt butter and brush or drizzle over hot tenders for extra richness. Keep finished tenders warm in a 200°F (95°C) oven while frying remaining batches.