Tenders (6pc) Recipe

Trim and cut

Trim any fat or connective tissue from the chicken breasts. Cut each breast into 3 equal strips about 1 to 1 1/2 inches wide to yield approximately 6 tenders total.

Marinate

In a shallow bowl or zip-top bag, whisk together the buttermilk, egg, hot sauce (if using), 1.5 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken strips, making sure they are submerged or well coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours (longer for more tender, flavorful chicken).

Mix dry ingredients

In a large shallow dish or pie plate combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

Set up dredging station

Remove the marinated chicken from the refrigerator. Have one tray for the drained tenders and a cooling rack or plate lined with paper towels ready to receive cooked tenders.

Dredge the tenders

Working with one piece at a time, lift a tender from the buttermilk mixture, letting excess drip off, then press firmly into the flour mixture to coat completely. Shake off excess and place on a wire rack. For extra-crispy tenders, double-dip: briefly return the coated tender to the buttermilk (or beaten egg) then coat again in the flour mixture.

Heat oil

Pour about 1" to 1½" (approx. 1 cup) of neutral oil into a heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown slowly.

Fry tenders

Working in a single layer (don't crowd the pan), carefully add the coated tenders to the hot oil. Fry 3–4 minutes per side, turning once, until breading is golden brown and internal temperature reaches 165°F (74°C). Total fry time is about 6–8 minutes depending on thickness. Adjust heat to maintain oil around 325–350°F so the exterior browns without burning.

Drain

Using tongs, transfer cooked tenders to the prepared wire rack or a plate lined with paper towels. Lightly season with a pinch of salt while still hot. Let rest 2–3 minutes before serving so juices redistribute and breading sets.

Serve the 6 tenders warm with lemon wedges and your choice of dipping sauce (ranch, honey mustard, or hot sauce). These are ideal as an appetizer or as part of a main with fries and slaw.