Chicken Tenders Recipe

Trim and cut

Trim any visible fat from the chicken. Slice breasts or thighs into evenly sized strips about 3–4 inches long and 1–1.5 inches wide so they cook uniformly.

Place the cut chicken 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 to coat evenly and set aside for 10–15 minutes to allow seasoning to penetrate.

Set up three shallow bowls or rimmed plates. In the first plate combine 3/4 cup flour and 1/4 cup cornstarch. Add 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp onion powder and whisk to combine.

In the second bowl whisk together 2 eggs, 1/4 cup milk (or buttermilk) and 1 tsp hot sauce if using. Break the eggs fully and whisk until smooth.

In the third shallow plate put 1 cup breadcrumbs or panko. Press them flat so they present a large surface to dredge the chicken.

Working with one strip at a time, dredge the chicken first in the flour/cornstarch mixture, shaking off excess. This dry layer helps the egg adhere.

Next, dip the floured strip into the egg mixture, fully coating it and letting excess drip off. Finally press into the breadcrumbs so the surface is well coated. For an extra-crisp double coating, repeat the egg and breadcrumb step once more.

Place breaded tenders on a wire rack set over a sheet pan and let rest 10 minutes — this helps the coating adhere and reduces falling crumbs during cooking.

Pour about 1 cup oil into a 10–12-inch skillet (enough to come 1/3–1/2 inch up the side). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles immediately and browns in 30–45 seconds.

Working in batches to avoid crowding, add tenders to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Adjust heat as needed to prevent over-browning.

Use tongs to transfer cooked tenders to a wire rack or paper towel–lined plate to drain. Keep finished tenders warm in a 200°F (95°C) oven while you finish remaining batches.

Preheat oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray or oil. Place breaded tenders on the sheet with space between pieces.

Spray the tops lightly with cooking spray or brush with a little oil. Bake 12–15 minutes, flip once halfway through, until edges are golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

Squeeze lemon wedges over the tenders if desired and sprinkle with chopped parsley.

Serve immediately with your choice of dipping sauce (about 1/2 cup) and enjoy.