Chicken Tenders Recipe

Prepare chicken

Trim excess fat and slice the chicken into 1/2–3/4-inch wide tender strips. Pat dry with paper towels. Season lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper.

Set up breading station

In a shallow bowl, whisk together eggs and 1/2 cup buttermilk. In a second shallow bowl, mix flour, cornstarch (1/4 cup), 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp smoked paprika, plus 1 tsp of salt and 1/4 tsp black pepper. In a third bowl, combine panko, plain breadcrumbs, grated Parmesan, and a pinch (about 1/4 tsp) of smoked paprika.

Bread the tenders

Working in batches, dredge each chicken strip first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip, then press into the panko-parmesan mixture to fully coat. Place breaded tenders on a wire rack for 10 minutes to set the crust.

Heat oil

Pour vegetable oil into a large, heavy skillet or deep frying pot to a depth of about 1 inch (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~30–45 seconds.

Fry the tenders

Fry in batches without crowding for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F; lower temperature slightly if browning too quickly. Transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels. Season immediately with remaining 1 tsp salt while hot, if desired.

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2-inch fries. Rinse in cold water until water runs clear to remove starch. Drain and pat very dry with towels.

Par-cook (optional) and fry

Toss dried potato sticks with 1 tsp cornstarch for extra crispiness. Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove to a rack and let rest 5 minutes. Increase oil temperature to 375°F (190°C) and fry again for 2–3 minutes until golden and crispy. Drain on paper towels and season immediately with 1/2 tsp salt.

Maple Mustard

Whisk together 1/4 cup maple syrup and 2 tablespoons Dijon mustard until smooth. Taste and adjust — add a pinch of salt if needed.

BBQ

Warm 1/4 cup BBQ sauce in a small saucepan over low heat for a minute, or serve at room temperature. If you like, thin with 1–2 teaspoons water to reach desired consistency.

Ranch

Combine 1/4 cup mayonnaise, 3 tablespoons buttermilk, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and refrigerate for 10 minutes to let flavors meld.

Arrange fries and 3–4 chicken tenders per serving on plates. Garnish with chopped parsley and lemon wedges. Serve the chosen sauces in small ramekins on the side for dipping.

Leftovers: refrigerate cooked tenders in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispiness.