Tenders Recipe

Brine/Marinate

Pat chicken tenders dry with paper towels. In a large bowl combine buttermilk and 1 tsp kosher salt and 1/2 tsp black pepper (from totals above) and 1 tsp paprika. Submerge the 25 chicken tenders in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to 8 hours. This tenderizes and seasons the meat.

Breading station

Set up three shallow containers: 1) flour mixture: combine all-purpose flour (3 cups), cornstarch (1 cup), remaining kosher salt (1 tsp), remaining black pepper (1.5 tsp), garlic powder (2 tsp), onion powder (1 tsp), paprika (1 tsp), cayenne (1 tsp) and baking powder (1 tsp). Whisk to evenly distribute. 2) egg wash: whisk together eggs (3) until smooth. 3) the marinated tenders (buttermilk-soaked) drained slightly on a rack or paper towels.

Dredge and double-coat

Working in batches of 6–8 to avoid crowding, remove a tender from the buttermilk, let excess drip, toss in the flour mixture to coat thoroughly, then dip into the beaten eggs, letting excess drip back, and return to the flour mixture for a second coat. Press the flour onto the tender so the breading adheres. Place coated tenders on a wire rack and rest for 10–15 minutes to set the coating.

Heat oil

Pour neutral frying oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1.5–2 cups per batch depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry

Fry the tenders in batches of 4–6 (do not overcrowd) for 4–6 minutes per batch, turning once halfway through, until they are golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F to cook through without excessive browning. Use a slotted spoon or tongs to transfer tenders to a wire rack over a sheet tray; rest for 3–5 minutes so juices redistribute and coating stays crisp. Repeat until all 25 tenders are cooked.

Finish and season

Immediately after frying, sprinkle a light pinch of salt over the tenders to taste. Keep warm in a 200°F (95°C) oven on a wire rack if cooking ahead.

If using store-bought BBQ sauce, warm gently in a small saucepan over low heat or serve at room temperature. If making homemade, choose your favorite recipe and prepare about 1 cup to serve alongside the tenders.

In a medium bowl combine mayonnaise (1 cup), ketchup (1 cup), yellow mustard (2 tsp), apple cider vinegar (1 tsp), Worcestershire sauce (1 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), hot sauce (optional 1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Whisk until smooth and fully combined. Taste and adjust seasoning (more vinegar for tang, more hot sauce for heat). Refrigerate at least 30 minutes to let flavors meld. Serve chilled or at room temperature alongside the tenders.