Chicken Tenders Recipe

Trim and marinate

Pat the chicken tenderloins dry with paper towels. If using chicken breasts, slice into 1" strips. Place chicken in a bowl or zip-top bag. Whisk together buttermilk, hot sauce (if using), 1 tsp salt and 1/2 tsp black pepper. Pour over chicken, fully submerging. Refrigerate and marinate for at least 30 minutes and up to 8 hours (longer gives more tender, flavorful meat).

Prepare breading stations

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper. In a second shallow dish, beat the eggs with 2 tbs water to make an egg wash. In a third shallow dish, place the panko breadcrumbs.

Dredge the chicken

Remove one piece of marinated chicken at a time, letting excess buttermilk drip off. Dredge first in the seasoned flour (press to coat), then dip into the egg wash, letting excess drip, and finally press into the panko so the crumbs adhere well. For an extra-crispy double coating, you can repeat the egg wash and panko step once more. Place breaded tenders on a wire rack set over a sheet pan while you finish the rest.

Heat oil

Pour about 1"–1.5" of oil into a heavy skillet or cast-iron pan (approximately 1 cup depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle steadily and brown in about 30–45 seconds.

Fry the tenders

Working in batches to avoid crowding, carefully place breaded tenders into the hot oil. Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Total fry time per batch will be about 4–6 minutes depending on thickness. Adjust heat as needed to maintain 325–350°F in the pan.

Drain and finish

Use tongs to transfer cooked tenders to a wire rack set over paper towels to drain. While still hot, sprinkle with a little finishing salt if desired. Keep finished tenders warm in a 200°F (95°C) oven on a baking sheet while you cook remaining batches.

Whisk together mayonnaise, honey, Dijon mustard, hot sauce (if using), lemon juice and 1/8 tsp salt in a small bowl until smooth. Taste and adjust sweetness or acidity as desired. Serve chilled or at room temperature alongside hot chicken tenders.

Serve chicken tenders hot with lemon wedges and the honey-Dijon dipping sauce. They pair well with fries, coleslaw, or a simple salad.