Method

Chicken Tenders

Prep the chicken

If using chicken breasts, slice into 6-8 uniform tenders (about 3-4 ounces each). Pat the tenders dry with paper towels and trim any excess fat.

Marinate in buttermilk

In a medium bowl, whisk the buttermilk and egg until combined. Add the chicken tenders, press to submerge, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and helps the breading adhere.

Prepare the breading

In a shallow dish combine flour, breadcrumbs, cornstarch, salt, black pepper, garlic powder, paprika and cayenne (if using). Mix thoroughly so the cornstarch and spices are evenly distributed.

Dredge the tenders

Remove tenders from the buttermilk one at a time, letting excess drip off. Press each tender into the dry mix, coating completely. For an extra-crispy crust, double-dip: after first coat, briefly return to the buttermilk then coat again in the dry mix.

Heat oil and fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 2–3 cups depending on pan). Heat to 350°F (175°C). Fry tenders in batches without crowding—about 3-4 minutes per side—until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a low 200°F oven if needed.

House Wing Sauce

Make the base sauce

In a small saucepan over low heat, melt the butter. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Finish the sauce

Stir in hot sauce, apple cider vinegar, salt, and black pepper. For a honey-hot style (sweet-heat), add the honey and whisk until smooth and glossy. For a sweet-spicy or savory variation, add brown sugar and/or soy sauce to taste. Warm until just simmering, then remove from heat.

Toss the tenders

Place the fried tenders in a large mixing bowl. Pour the warm sauce over them and toss gently to coat evenly. Serve immediately so the crust stays crisp but saucy.

Sides & Serving

Portion two sides (for example fries and coleslaw) onto the plate or basket. Place two sauced chicken tenders on top or beside the sides. Add a small ramekin of ranch or blue cheese dressing for dipping and garnish with chopped parsley and lemon wedges if desired.

Serve hot. If preparing ahead, keep fried tenders on a wire rack in a 200°F oven and toss in sauce just before serving to maintain crispness.

Nick's Chicken Basket Recipe