Chicken Tenders Recipe

1. Trim and Season

Pat the chicken tenderloins dry with paper towels. If some tenders are very thick, butterfly them or gently pound to an even thickness (about 1/2 inch) so they cook evenly. Place the tenders in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and set aside for 10 minutes to let the seasoning adhere.

2. Flour Station

Place 1 cup all-purpose flour in a shallow dish. Add 1/2 tsp seasoned salt (optional) and a pinch of the remaining black pepper; stir to combine. Dredge each seasoned tender in the flour, shaking off excess.

3. Egg Wash

In a second shallow bowl, whisk together 2 large eggs, 1/4 cup buttermilk (or whole milk) and 1 tsp hot sauce (optional). This thins the eggs slightly and helps the breadcrumb adhere.

4. Breadcrumb Station

In a third shallow dish combine 1 cup fine breadcrumbs or panko and 1/4 cup grated Parmesan (if using). Mix well. After dredging in flour, dip each tender into the egg wash, then press into the breadcrumb mixture, coating thoroughly. For an extra-crisp double coating, return the coated tender briefly to the egg wash and again to the breadcrumbs.

5. Heat Oil

Pour about 2 cups vegetable oil into a heavy skillet or cast-iron pan to reach roughly 1/2 inch depth, or use a deep fryer set to 350°F (175°C). Heat oil over medium-high heat until it reaches 350°F on a thermometer or a small breadcrumb sizzles and browns in about 20–30 seconds.

6. Fry Tenders

Working in batches to avoid overcrowding, carefully add breaded tenders to the hot oil. Fry for 2½–3½ minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so the crust browns without burning before the center cooks.

7. Drain

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (preferred) or to a plate lined with paper towels. Sprinkle lightly with a pinch of salt while hot. Keep cooked tenders warm in a low oven (200°F / 95°C) while frying remaining batches.

8. Arrange the tenders on a platter. Optionally squeeze lemon wedges over the tenders and garnish with chopped parsley. Serve immediately with desired dipping sauces such as ranch or honey mustard.