Chicken Tenders Recipe

Slice and brine

Trim chicken breasts of fat and slice into 3/4- to 1-inch strips to make tenders. In a bowl combine buttermilk, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken strips, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and seasons the chicken.

While chicken marinates, prepare vegetables and potatoes. Wash potatoes, peel if desired, and cut into 1/4- to 1/2-inch fries. Rinse cut potatoes in cold water to remove starch and pat dry. Trim celery and peel carrots; cut into sticks about 3–4 inches long and 1/2 inch thick.

Set up a breading station: bowl 1 — whisk eggs with remaining 1/2 tsp salt, 3/4 tsp black pepper, garlic powder and paprika. Bowl 2 — combine flour and cornstarch. Bowl 3 — place panko breadcrumbs (season with a pinch of salt and smoked paprika if using). Remove chicken from buttermilk, letting excess drip off. Dredge each strip in flour mixture, then egg mixture, then press into panko to coat evenly. Place on a rack to rest for 10 minutes; this helps the breading adhere.

Heat 1 1/2 to 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). If using a skillet, oil should be about 1/2 inch deep. Fry chicken in batches without crowding for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Use a thermometer to check doneness. Transfer cooked tenders to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining batches.

If you prefer baking: preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet sprayed lightly with oil. Spray the tops lightly with cooking spray. Bake 12–15 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).

For frying: heat oil to 350°F (175°C). Fry potato pieces in batches until golden and crisp, 3–5 minutes. Drain on paper towels and season with salt immediately. For oven method: toss potato pieces with 2 tbs oil and 1 tsp salt, spread on a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp.

Decide on a toss: Mild — toss cooked tenders in mild buffalo sauce; Medium — toss in medium-spiced hot wing sauce; Hot — toss in full hot wing sauce; BBQ — toss in BBQ sauce. Place 1/2 cup chosen sauce in a large bowl, add warm tenders (about 1 lb cooked) and gently fold until evenly coated. Reserve some sauce for serving if desired.

Portion blue cheese or ranch (about 1/2 cup each) into small ramekins for dipping.

Arrange tossed or plain tenders on a plate with a generous portion of fries and celery and carrot sticks. Garnish with chopped parsley and serve with lemon wedges and chosen dipping sauce. Serve immediately.