Jumbo Tenders Recipe
Chicken Tenderloins fried & served with your choice of dipping sauce: Ranch, Honey Mustard, or one of the flavors listed below.
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Ingredients
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Chicken & Marinade
Breading
Egg Wash (for extra adhesion)
For Frying
Dipping Sauces (suggestions)
Finishing
Method
Chicken & Marinade
- 1
Trim and Marinate
Trim any thin bits of fat or silver skin from the jumbo chicken tenderloins. Place tenderloins in a shallow bowl or zip-top bag. Whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Pour marinade over the chicken ensuring all pieces are coated. Refrigerate for at least 1 hour and up to 8 hours (overnight will yield the most tender result).
Breading
- 2
Prepare Dry Mix
In a shallow bowl or wide dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.
- 3
Prepare Egg Wash
In a separate shallow bowl beat together the 2 large eggs and 2 tablespoons milk until smooth.
Breading & Rest
- 4
Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. First dredge each tender in the dry flour mixture, then dip into the egg wash, then back into the dry mixture pressing the coating onto the meat so it adheres. For an extra-crispy double-coat, repeat the egg wash and flour step once more. Place coated tenders on a wire rack set over a sheet pan and let rest for 10–15 minutes to help the breading set.
For Frying
- 5
Heat the Oil
Pour enough neutral oil into a heavy-bottomed skillet or Dutch oven to reach about 2 inches deep (roughly 1 liter for a medium pot). Heat the oil over medium-high heat and bring it to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340°F–360°F during frying.
- 6
Fry the Tenders
Working in batches (do not overcrowd), gently lower 3–4 jumbo tenders into the hot oil. Fry for 4–6 minutes, turning once after about 2–3 minutes, until breading is deep golden brown and the internal temperature of the thickest part reaches 165°F (74°C). Thinner pieces may take less time; adjust accordingly. Remove with a slotted spoon or spider and place on a wire rack over a sheet pan to drain. Sprinkle lightly with fine sea salt immediately after removing from oil.
- 7
Rest before Serving
Allow the tenders to rest for 2–3 minutes so juices settle. Repeat frying with remaining tenders, letting oil return to temperature between batches.