Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Chicken & Brine
Breading Station
Frying
Finishing & Serving
Method
Chicken & Brine
- 1
Trim and halve
Slice each chicken breast crosswise into 3/4–1 inch thick strips (tenders). Aim for uniform size so they cook evenly; you should get about 10–12 tenders from 1 lb.
- 2
Quick brine
In a bowl, dissolve 1 tablespoon kosher salt and 1 teaspoon sugar into 2 cups cold water. Submerge the chicken strips in the brine for 15 minutes at room temperature (or up to 1 hour chilled). After brining, pat the chicken very dry with paper towels.
Breading Station
- 3
Prepare dry mix
In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper and 1 teaspoon salt. Mix so spices are evenly distributed.
- 4
Prepare wet mix
In a second bowl, whisk 2 large eggs with 1/2 cup buttermilk until smooth. This will help the breading stick and yield a tender crust.
- 5
Set up station
Arrange three stations left-to-right (if right-handed): dry flour mixture, wet egg-buttermilk, and a second shallow plate with extra dry mix (or the breadcrumb mix). This double-dip method helps create a thick, crunchy coating.
- 6
Coat the tenders
One at a time: dredge a dried chicken strip in the flour mix, shake off excess, dip into the egg-buttermilk (fully coat), then press into the breadcrumb-flour mix to adhere. Place each coated tender on a wire rack set over a sheet pan. Repeat until all tenders are coated. For extra crunch, let coated tenders rest 10–15 minutes in the fridge to set the crust.
Frying
- 7
Heat the oil
Pour about 1 cup oil into a heavy skillet (cast-iron or stainless) to reach roughly 1/2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily but not burn.
- 8
Fry in batches
Working in a single layer without overcrowding, add tenders to the hot oil. Fry 2–3 minutes per side (4–6 minutes total) until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Turn once with tongs halfway through to brown evenly.
- 9
Drain and keep warm
Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. If making multiple batches, keep finished tenders in a 200°F (95°C) oven on the rack to stay warm and crisp while the rest finish cooking.
Finishing & Serving
- 10
- 11
Storage
Cool completely then refrigerate in an airtight container up to 3 days. Reheat in a 400°F (205°C) oven on a wire rack for 8–10 minutes to restore crispness.