Homemade Chicken Tenders Recipe

Prepare chicken

Trim chicken breast of fat and slice into 1/2- to 3/4-inch wide tender strips (about 8–10 tenders per pound). Pat dry with paper towels.

Season flour

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt until evenly combined.

Make egg wash

In a separate bowl, whisk the eggs and buttermilk until smooth. This will help the breading adhere and tenderize the chicken.

Prepare crumb mix

In a third shallow bowl, combine panko breadcrumbs and cornmeal (if using). Break up any large panko clumps so coating is even.

Dredge chicken

Working in batches, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg-buttermilk wash, letting excess drip off, and finally press into the panko mixture to fully coat. Place breaded tenders on a wire rack set over a baking sheet. Let rest 10 minutes to set the crust.

Heat oil

Pour vegetable oil into a wide, heavy pot or deep fryer to a depth of about 2 inches (approximately 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~45 seconds.

Fry tenders

Working in small batches to avoid crowding, gently lower breaded tenders into the hot oil. Fry for 3 to 4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked tenders to a wire rack or paper towels to drain. Keep finished batches warm in a low oven (200°F / 95°C) while you finish frying remaining tenders.

Make Buffalo sauce (optional)

If choosing Buffalo sauce, melt butter in a small saucepan over low heat, stir in hot sauce and honey (if using) until combined and warmed through. Taste and adjust heat/sweetness. Toss fried tenders in a bowl with the desired amount of Buffalo sauce until evenly coated, or serve sauce on the side for dipping.

Cook fries

Cook fries according to package directions or, if using fresh fries, fry or bake them until golden and crisp. If frying, heat oil to 350°F (175°C) and fry in batches 3–5 minutes until cooked through and crisp. Drain and season with 1/2 tsp salt.

Plate and garnish

Arrange a heap of fries on each plate, place 4–5 chicken tenders alongside (or on top if sauced). Garnish with chopped parsley and serve lemon wedges and ranch or blue cheese dressing on the side. If Buffalo sauce was tossed with tenders, offer additional sauce on the side.

Safety & storage

Let leftovers cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to keep coating crisp; reheat sauced tenders briefly to avoid drying.