White Meat Chicken Tenders Recipe

Prep the chicken

Pat the chicken breast dry with paper towels. Slice the breast into 4 equal strips (about 3–4 oz each) along the grain so you have four tenders of roughly equal thickness.

Marinate

In a bowl combine buttermilk and the egg, whisk until smooth. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Submerge the chicken tenders in the buttermilk mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make the dry mix

In a shallow dish combine flour, panko, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, remaining 1 teaspoon kosher salt, and remaining 3/4 teaspoon black pepper. Stir to distribute evenly. Use your hands or a fork to break up any panko clumps so the mixture is uniform.

Dredge the tenders

Remove chicken from the buttermilk one piece at a time, letting excess drip off. Press each tender firmly into the dry mix, coating all sides. For extra-crispy tenders, double-dip: return coated tender briefly to the buttermilk (10–15 seconds) then coat again in the dry mix, pressing to adhere.

Heat oil in a large heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the dry mix into the oil—if it sizzles and browns in about 45–60 seconds, the oil is ready.

Work in batches so you don't overcrowd the pan. Carefully add 2 tenders (or as many as will fit without touching) and fry for 3–4 minutes per side, turning once, until coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time per tender ~6–8 minutes depending on thickness.

Using tongs, transfer cooked tenders to a wire rack set over a sheet pan or paper towels to drain. Lightly season with a pinch of salt while hot. Repeat with remaining tenders, letting oil come back up to temperature between batches.

If you prefer baking: preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined baking sheet, spray lightly with oil, and bake 12–16 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

Arrange four warm chicken tenders on a small platter. Garnish with chopped parsley and lemon wedges.

Serve immediately with ranch and BBQ sauce in small dipping bowls. Offer extra salt and lemon on the side.