Tenders Recipe
Make Tenders Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Breading
Binding & Frying
Finishing & Serving
Method
Chicken & Marinade
- 1
Prepare the chicken
Trim excess fat from the chicken breasts. Slice breasts into 1-inch wide tender strips (about 8–10 tenders per pound). Pat dry with paper towels.
- 2
Marinate
In a bowl, whisk buttermilk, egg, hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper until combined. Add chicken tenders, pressing them down so they're submerged. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (up to overnight) to tenderize and flavor.
Breading
- 3
Make breading mix
In a shallow bowl or dish, combine flour, breadcrumbs, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. If using cornstarch (for extra crisp), whisk it into the flour mixture.
- 4
Set up dredging station
Place the breading mixture on one plate. If you prefer double-coating, reserve another shallow bowl with 1/2 cup of the breading mix. Remove marinated tenders from refrigerator and let excess marinade drip off; do not shake vigorously (you want some wetness to help the coating stick).
- 5
Coat the tenders
Working in batches, press each tender into the breading, coating all sides thoroughly. For a thicker crust, dip the coated tender briefly back into the buttermilk mixture (or a beaten egg) and then re-coat in the breading. Place coated tenders on a wire rack set over a sheet pan to rest 5–10 minutes — this helps the coating adhere.
Binding & Frying
- 6
Heat the oil
Pour approximately 1 cup of vegetable oil into a large skillet or frying pan to reach about 1/4-inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–15 seconds.
- 7
Fry the tenders
Carefully add 3–4 tenders to the hot oil without overcrowding (work in batches). Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning while ensuring the centers cook through. Use a spatula or tongs to transfer cooked tenders to a paper-towel-lined plate or a wire rack.
- 8
Keep warm
If cooking multiple batches, keep finished tenders on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining batches.
Finishing & Serving
- 9
Season & garnish
Sprinkle a light pinch of kosher salt over the hot tenders. Garnish with chopped parsley if using.
- 10
Serve
Serve the tenders immediately with lemon wedges and dipping sauce (ranch or honey mustard). Recommended plating: tenders on a warm plate with sauce in a small bowl for dipping.
