Tenders Recipe

Trim & Pound (optional)

Trim any visible fat or tendon from chicken breasts. If using breasts, slice into 1"-wide tender strips or pound to even thickness and cut into tenders so pieces are uniform for even cooking.

Place the prepared chicken tenders in a bowl or zip-top bag. Add buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tablespoon hot sauce (if using). Ensure tenders are fully submerged, cover or seal and refrigerate for at least 45 minutes and up to 8 hours. The buttermilk brine tenderizes and flavors the chicken.

Make three stations: flour mixture, egg wash, and panko mixture. In a shallow bowl combine 1 cup all-purpose flour and 1/4 cup cornstarch; whisk to combine.

In a second shallow bowl whisk together 2 eggs and 1/4 cup milk until smooth to make the egg wash.

In a third shallow bowl combine 3/4 cup panko breadcrumbs with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne (optional), 1 tsp kosher salt and 1/2 tsp black pepper; mix thoroughly.

Working with one piece at a time, remove a tender from the buttermilk, allow excess to drip off, dredge in the flour mixture (coating evenly), dip into the egg wash, then press into the panko breadcrumb mixture to fully coat. For an extra-crispy double-coat: return the coated tender to the egg wash and then back into the panko again. Place finished tenders on a wire rack set over a baking sheet. Repeat with remaining tenders.

Fill a heavy-bottomed skillet or Dutch oven with about 1.5–2 inches of neutral oil (approx. 1.5–2 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should sizzle steadily and brown in about 45–60 seconds.

Working in batches to avoid crowding, gently lower 3–4 tenders into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan; maintain oil temperature between 325–350°F by adjusting heat.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (not paper towels) to keep the crust crisp. Season lightly with a pinch of salt immediately while still hot. Repeat with remaining tenders.

Warm or portion out your chosen dipping sauces (ranch, honey mustard, BBQ, buffalo) into small ramekins.

Arrange tenders on a platter, garnish with lemon wedges and chopped parsley if desired. Serve hot with dipping sauces on the side.