Chicken Tenders Recipe

Marinate the chicken

Pat the 2 chicken tenderloins dry with paper towels. In a shallow bowl, whisk together 1/2 cup buttermilk, 1 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce (if using). Add the tenders, turning to coat, and refrigerate 15–30 minutes (or up to 2 hours) to tenderize and flavor.

Prep dry and wet breading stations

While the chicken marinates, set up two shallow dishes. In the first dish, whisk together 3/4 cup all-purpose flour, 1 tbsp cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. In the second shallow dish, beat 1 egg with 2 tbsp milk. Place 1/2 cup panko breadcrumbs in a third shallow dish (you can fold in a pinch more paprika or 1/4 tsp salt if desired).

Bread the tenders

Remove tenders from marinade, letting excess drip off. Dredge each tender first in the seasoned flour mixture (shake off excess), then dip into the egg wash, then press into the panko so the crumbs adhere. For an extra-crispy double-coat, lightly repeat the egg wash and panko step. Place breaded tenders on a plate and let rest 5–10 minutes to set the coating.

Pour about 1 cup neutral oil into a medium skillet or shallow fryer so the oil depth reaches about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns quickly. Carefully place the breaded tenders into the hot oil (do not overcrowd; cook in 1–2 batches).

Fry the tenders 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil at roughly 325–350°F so the coating cooks through without burning. Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain and rest 2–3 minutes.

If using frozen fries: Preheat oven to 425°F (220°C) and arrange 2 cups frozen fries in a single layer on a baking sheet. Toss with 1 tbsp vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. Bake according to package directions (usually 15–25 minutes), flipping once halfway, until golden and crisp. If you prefer to pan-fry, heat 1–2 tbsp oil in a skillet over medium-high and cook fries in a single layer, turning occasionally, 8–12 minutes until crisp.

If deep-frying fries: heat oil to 350°F (175°C) and fry 2 cups frozen fries in batches 3–4 minutes until crisp and golden, then drain on paper towels and season immediately with salt and pepper.

Taste fries and add more salt if needed. Plate 2 breaded chicken tenders with a serving of fries. Add lemon wedge and serve with ketchup and ranch or honey mustard on the side.

Leftovers: store chicken and fries in an airtight container in the refrigerator up to 2 days. Reheat chicken in a 375°F (190°C) oven on a wire rack for 8–10 minutes to regain crispness.