Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the chicken
Breading
For cooking
Optional serving
Method
For the chicken
Season and marinate
Pat the chicken tenderloins dry with paper towels. In a bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Rub the spice mix evenly over all sides of the 6 chicken tenders. Place the seasoned tenders in a shallow dish and pour 3 tablespoons of buttermilk over them; toss to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours) — this tenderizes and helps the breading adhere.
Breading
Prepare breading stations
Set up three shallow bowls or pie plates: (1) flour mix — whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 2 tbsp grated Parmesan (if using), 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; (2) egg wash — beat 1 egg with 2 tbsp milk until uniform; (3) the marinated chicken in the third dish (or place on a tray).
Bread the tenders
Working one at a time, remove a tender from the buttermilk, let excess drip off, then dredge in the seasoned flour, pressing lightly to adhere. Dip the floured tender into the egg wash, letting excess drip off, then return to the flour mixture for a final coat, pressing to form an even crust. Place breaded tenders on a wire rack or plate and let rest 5–10 minutes so the coating sets.
For cooking
Heat the oil
Pour about 1 cup oil into a heavy skillet (cast iron or stainless) to reach roughly 1/3 inch depth, or alternatively prepare a deep pot with enough oil for 1–2 inch deep frying. Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds. If you don't have a thermometer, maintain medium-high so the oil stays hot but not smoking.
Fry the tenders
Fry the breaded tenders in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per tender should be about 6–8 minutes depending on thickness. Adjust heat as needed to keep oil at ~325–350°F.
Drain and rest
Using tongs, transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2–3 minutes before serving to allow juices to redistribute and coating to crisp.