Hand-battered Chicken Tenders Recipe

Trim & Marinate

Trim any excess fat from the chicken tenders. Place tenders in a bowl or resealable bag. Whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Pour marinade over chicken ensuring all pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer for more tender results).

Prepare Dry Mix

In a shallow wide bowl or rimmed tray, combine all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

Prepare Wet Mix

In a second shallow bowl, beat the two eggs with the whole milk until smooth.

Dredge for Double-Coating (hand-battered finish)

Remove a few tenders from the marinade, letting excess drip off (do not shake vigorously — leave some buttermilk for adhesion). One at a time: dredge the tender in the dry flour mix, pressing lightly so the mixture adheres. Shake off excess flour, dip into the egg-milk mixture completely, then return to the dry mix for a final coat, pressing so the crust adheres well. Place coated tenders on a wire rack set over a sheet pan. Repeat with remaining chicken. Let rest 10 minutes to set the crust while you heat the oil.

Heat Oil

Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches (about 3–4 cups depending on vessel). Heat over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle immediately and brown slowly.

Fry Tenders

Fry the tenders in batches to avoid crowding (3–5 pieces per batch depending on pan size). Cook for 3–4 minutes per side, turning once, until golden brown and internal temperature reads 165°F (74°C). Total fry time typically 6–8 minutes per tender depending on thickness. Use a slotted spoon or spider to transfer finished tenders onto a wire rack set over a sheet pan to drain. Season lightly with fine salt immediately after frying.

Cook Fries

If using frozen fresh-cut fries, bake or fry according to package instructions to achieve crispness. If making homemade, par-cook in oil at 325°F for 3–4 minutes until pale and tender, drain and cool, then increase oil to 375°F and fry until golden and crisp (2–3 minutes). Season with fine salt.

Serve

Arrange chicken tenders with fresh-cut fries on a platter. Serve immediately with honey mustard and/or selected wing sauces (medium, hot, BBQ, garlic parmesan, lemon pepper, sweet n' bold gold) and lemon wedges if desired. Recommend providing napkins and small bowls for dipping.