Chicken Tenders Recipe

Trim any excess fat or connective tissue from the chicken tenderloins so they are roughly uniform in size. Pat dry lightly with paper towels.

In a bowl or resealable container combine buttermilk, 2 tsp kosher salt, 1 tsp black pepper and optional hot sauce. Submerge the tenderloins, cover, and refrigerate for at least 1 hour and up to 6 hours (longer yields more tender, flavorful chicken).

While the chicken soaks, whisk together the dry dredge ingredients in a large, shallow dish or bowl: 3 cups all-purpose flour, 1 cup cornstarch, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne, 1 tsp baking powder, 1 tsp freshly ground black pepper and 2 tsp kosher salt. Mix thoroughly so the seasoning is evenly distributed.

Set up a breading station: place the dredge bowl next to a tray for finished breaded tenders. If using the egg wash, beat 2 large eggs with 2 tbsp cold water in a separate shallow bowl and place between the buttermilk bowl and the dredge bowl.

Remove one tenderloin at a time from the buttermilk, allowing excess to drip off. For a single-layer, crunchy coating: press the wet tender into the flour mixture, turning to coat completely and pressing the flour into the surface. For a thicker, extra-crisp coating: dredge first in flour, then dip in the egg wash, then coat again in the flour mixture, pressing firmly to adhere. Place breaded tenders on a wire rack set over a baking sheet. Repeat with all tenders.

Allow the breaded tenders to rest on the rack for 10–15 minutes at room temperature; this helps the coating adhere and reduces shedding during frying.

Pour enough neutral oil into a heavy skillet, Dutch oven, or deep fryer so it reaches a depth of about 1 to 1¼ inches (approximately 1.5–2 cups depending on pan). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture into the oil — it should sizzle and float up steadily without browning immediately.

Working in batches (do not overcrowd — 4–6 tenders per batch depending on pan size), gently place breaded tenderloins into the hot oil. Fry, turning once, until the coating is golden brown and an instant-read thermometer inserted into the thickest part of a tender registers 165°F (74°C), about 3½ to 4½ minutes per batch depending on size and oil temperature.

Use tongs to transfer fried tenders to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle lightly with fine salt while still hot, to taste.

Allow oil to return to temperature between batches (adjust heat as needed to maintain ~350°F). Continue until all tenders are fried.

Let tenders rest 2–3 minutes, then serve immediately with desired dipping sauces (ranch, honey mustard, BBQ, or spicy mayo) and lemon wedges if desired.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven on a wire rack for 8–10 minutes.