Chicken Tender's Recipe

Trim and brine

Pat the chicken tenders dry with paper towels. In a bowl or shallow dish, combine buttermilk, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Submerge the tenders in the buttermilk, cover, and refrigerate for at least 30 minutes and up to 4 hours. (Brining tenderizes and seasons the chicken.)

Mix dry coating

In a wide, shallow bowl or rimmed plate combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne (if using), 1/2 tsp ground black pepper and 1 tsp kosher salt. Whisk to evenly distribute the seasonings and break up any lumps.

Make wet coating

In a separate shallow bowl whisk together 2 eggs, 2 tbsp milk (or additional buttermilk) and 1 tsp hot sauce (optional) until smooth. This egg wash helps the dry coating adhere and adds flavor.

Dredge the chicken

Remove one tender at a time from the buttermilk, allowing excess to drip off. First dredge in the seasoned flour mixture, pressing the flour onto the surface to form a good crust. Then dip into the egg wash, letting excess drip off, and return to the flour mixture for a second coat, pressing to adhere. Place coated tenders on a wire rack set over a sheet pan. Repeat with remaining tenders.

Rest before frying

Let the coated tenders rest on the rack for 10–15 minutes at room temperature. This helps the coating set and reduces falling-off during frying.

Heat oil

Pour about 2 cups of vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 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 by dropping a pinch of flour—if it sizzles and browns slowly, the oil is ready.

Fry tenders

Working in batches (don’t overcrowd), carefully lower 3–4 tenders into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Use tongs to turn once so the crust browns evenly.

Drain

Transfer cooked tenders to a wire rack set over a sheet pan or to a plate lined with paper towels to drain excess oil. If desired, keep warm in a 200°F (95°C) oven while you fry remaining batches.

Garnish and serve

Sprinkle chopped parsley over the tenders, serve with lemon wedges and dipping sauce of choice. Let rest 2 minutes, then serve hot for best texture.