Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 40m. 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 (optional)
Method
Chicken
Slice and Season
Trim any fat from the chicken breasts and slice them into 1/2- to 3/4-inch wide tenders. Pat the pieces dry with paper towels. Place in a bowl and season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss gently to coat evenly.
Breading Station
Prep Dry Mixes
Set up three shallow bowls or rimmed plates: Bowl 1 - all-purpose flour mixed with 1/4 cup cornstarch. Bowl 2 - whisk together 2 large eggs, 1/4 cup buttermilk, and 1 tsp hot sauce (optional). Bowl 3 - combine breadcrumbs, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder, and 1/4 tsp dried oregano. Mix each bowl until uniform.
Dredge Chicken
Working with 3–4 pieces at a time, coat each seasoned chicken strip in the flour-cornstarch mixture, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the breadcrumb mixture to adhere a full coating. Place breaded tenders on a wire rack set over a sheet tray. Repeat until all tenders are breaded. Let rest 10 minutes to help the coating set.
For Frying
Heat the Oil
Pour about 1/2-inch to 1-inch depth of oil into a heavy skillet or use enough to reach 2 cups for a medium-sized skillet. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb piece — it should sizzle and become golden within about 30–45 seconds.
Fry Tenders
Fry the tenders in batches without overcrowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Turn halfway through frying so both sides brown evenly. Adjust heat as needed to maintain about 325–350°F; too hot will burn the crust before the center cooks.
Drain
Transfer cooked tenders to a wire rack set over a sheet tray or to paper towels to drain briefly. If desired, gently tent with foil to keep warm while finishing remaining batches. Let rest 2–3 minutes before serving to allow juices to settle.