Chicken Tenders Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 even strips (about 1/2 to 3/4 inch thick) to make tenders. Pat the strips dry with paper towels.

Marinate

In a medium bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add the chicken strips, pressing them into the marinade so they're fully submerged. Cover and refrigerate for at least 1 hour, ideally 3–6 hours. (If short on time, 30 minutes helps.)

Combine dry breading

In a shallow wide bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour and 2 tbsp cornstarch until smooth. In a separate shallow bowl combine panko breadcrumbs, grated Parmesan, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper and mix well.

Prepare dredge and wash

In a third shallow bowl, whisk 2 large eggs with 2 tbsp whole milk until smooth. On a small plate combine 1/2 cup flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper for an initial dry dredge.

Bread the tenders

Working in batches, remove 6–8 strips from the marinade, letting excess drip off. Dredge each strip first in the plain flour mixture, shaking off excess, then dip in the egg wash, letting excess drip. Press each strip into the panko-Parmesan mixture, coating thoroughly and pressing so crumbs adhere. Place breaded tenders on a wire rack set over a sheet pan. Repeat until all tenders are coated. For best results, refrigerate the breaded tenders on the rack for 20–30 minutes to set the coating.

Heat oil

Pour about 4 cups vegetable oil into a deep heavy skillet or Dutch oven so the oil depth is about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Fry tenders

Working in a single layer and without crowding (usually 4–6 pieces depending on pot size), gently lower breaded tenders into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying. Transfer cooked tenders to a paper towel-lined tray to drain, then to a wire rack.

Finish and serve

If using, melt 1 tbsp butter and brush lightly over the hot tenders for extra flavor and shine, then sprinkle with chopped parsley. Serve immediately with lemon wedges and your favorite dipping sauce (ranch, honey mustard, barbecue).