Chicken Tender Platter Recipe

Prepare quick pickle brine

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 teaspoon salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 3–4 minutes.

Pack jars

Place the julienned carrot, sliced cucumber, and sliced red onion into a clean jar or bowl. Add 2 smashed garlic cloves, 1/2 tsp black peppercorns, and 1/4 tsp red pepper flakes. Pour the warm brine over the vegetables, pressing them down so liquid covers them. Let cool to room temperature, then cover and refrigerate at least 1 hour (preferably 3–4 hours) before serving. Keeps up to 1 week refrigerated.

Cut and brine chicken (buttermilk soak)

Slice the chicken breasts into 1/2–3/4-inch tenders. In a bowl, whisk 1 cup buttermilk with 1 tsp hot sauce and a pinch of salt. Add the chicken tenders, cover, and refrigerate 30 minutes to 2 hours (30 minutes is fine for quick service; longer yields more tender chicken).

Prep dredge

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow dish lightly beat 2 eggs.

Fry method — crisp tenders

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Remove chicken from buttermilk, letting excess drip off. Dredge each tender first in the flour mixture, then dip in beaten egg, then dredge again in the flour mixture for a double-coating. Shake off excess, add to hot oil without overcrowding (work in batches). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while remaining batches cook.

Grill method — lighter tenders

Preheat a grill or grill pan to medium-high and oil the grates lightly. For grilled tenders, skip the egg and second flour dredge: toss drained buttermilk-coated tenders in a light dusting of the seasoned flour mixture. Place on the grill and cook 3–4 minutes per side until grill marks form and internal temperature reaches 165°F. Brush with a little olive oil if desired for sheen.

Finish

Once cooked, rest the tenders 3 minutes. Sprinkle with the 1/4 tsp finishing salt and chopped parsley.

Whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon honey, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Chill until ready to serve.

Arrange warm chicken tenders on a platter next to a small bowl of dipping sauce and a serving jar or bowl of pickled vegetables. Add lemon wedges on the side for squeezing. Serve immediately.