Jumbo Tenders (3pc) Recipe

Trim and brine in buttermilk

Pat the 3 chicken tenderloins dry with paper towels and trim any small bits. In a shallow bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Submerge the tenders in the mixture, cover and refrigerate for at least 1 hour and up to 6 hours. This tenderizes and flavors the meat.

Mix dry ingredients

In a wide shallow dish or plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk until evenly distributed.

Make egg wash

In a second shallow bowl beat 1 large egg with 2 tablespoons milk until homogeneous. This will help the coating adhere for an extra-crisp crust.

Remove one tender at a time from the buttermilk marinade, letting excess drip back into the bowl. Dredge the tender in the seasoned flour mixture, pressing the flour onto the surface to form a first layer. Dip the floured tender into the egg wash, then immediately return it to the flour mixture for a second, thicker coating, pressing firmly to ensure an even, substantial crust. Place coated tenders on a wire rack and let rest for 10–15 minutes to help the crust set.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven so the oil depth is about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and not burn.

Fry the tenders

Carefully lower the coated tenders into the hot oil, cooking in a single layer without crowding (cook in batches if necessary). Fry for about 3–4 minutes per side, turning once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 6–8 minutes per tender depending on thickness.

Drain and season

Using tongs, transfer the cooked tenders to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Immediately sprinkle with 1/4 teaspoon finishing salt if desired. Let rest 2–3 minutes.

Serve

Serve the 3 jumbo tenders hot with lemon wedges and your choice of dipping sauces (ranch, honey mustard, BBQ, or hot sauce).