Chicken Tenders Recipe

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.

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.

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.

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.

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.

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.

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.

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.