Side Tenders Recipe

Prep tenders

Pat the chicken tenderloins dry with paper towels. Trim any excess fat or connective tissue so each piece is roughly similar size for even cooking.

Season the tenders evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. If using hot sauce, toss the tenders lightly in 1 tsp hot sauce before seasoning for a touch of heat.

Make breading stations

Set up a three-part breading station: in one shallow bowl combine 3 tbs flour and 1 tbs cornstarch; in a second bowl whisk together 1 large egg and 1/4 cup buttermilk (plus 1 tsp hot sauce if using); in a third shallow dish combine 3/4 cup fine breadcrumbs and 2 tbs grated Parmesan (if using), and season the breadcrumb mix with a pinch (about 1/8 tsp) of salt and a small grind of black pepper.

Dredge each seasoned tender first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat well. Place breaded tenders on a wire rack while you heat the oil. For a thicker crust double-dip: repeat the egg and breadcrumb step once more.

Heat oil

Pour 1/2 cup vegetable oil into a large skillet (cast-iron or stainless) to create a shallow pool about 1/4 to 1/2 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns within 10–15 seconds.

Cook tenders in batches to avoid crowding: add 3–4 tenders to the hot oil, cooking 2½–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so crust browns without burning. Remove cooked tenders to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.

Optional finishing: brush each cooked tender lightly with 1 tbs melted butter for sheen and flavor. Serve with lemon wedges.

Whisk together 1/4 cup mayonnaise, 1 tbs honey, 1 tsp Dijon mustard, 1/2 tsp hot sauce (if using), and 1/4 tsp black pepper until smooth. Taste and adjust sweetness, acid or heat as desired. Chill until ready to serve.