Chicken Tenders (4 Pcs) Recipe
Breaded chicken tenders deep fried in vegetable oil
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Ingredients
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Chicken & Marinade
Breading
For Frying & Finishing
Method
Chicken & Marinade
- 1
Trim and Marinate
Pat the 4 chicken tenderloins dry with paper towels. In a bowl or resealable bag combine 1 cup buttermilk, 1 tsp fine salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp paprika. Submerge the tenders in the marinade, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours. (Marinating tenderizes and adds flavor.)
Breading
- 2
Prepare Breading Stations
Set up three shallow dishes: In dish 1, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/8 tsp cayenne (if using). In dish 2, whisk together 2 large eggs and 2 tablespoons milk until smooth. In dish 3, place 1/2 cup panko breadcrumbs (or extra flour mixture if you prefer).
- 3
Dredge Chicken
Remove one tender from the buttermilk, letting excess drip off. Dredge in the seasoned flour mixture, pressing to coat. Dip into the egg wash, then press into panko (or back into the flour mixture) to form an even coating. Place coated tenders on a wire rack and repeat with remaining tenders. For a thicker crust, repeat the egg and panko step once more.
- 4
Rest Before Frying
Let the breaded tenders rest on the rack for 10–15 minutes at room temperature. This helps the coating adhere and prevents it from falling off in the oil.
For Frying & Finishing
- 5
Heat Oil
Pour about 4 cups (roughly 2–3 inches deep depending on your pot) of vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the breading into the oil: it should sizzle and rise steadily without browning immediately.
- 6
Fry Chicken
Working in batches (do not crowd), carefully lower the breaded tenders into the hot oil using tongs. Fry for 3 to 4 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total fry time will be about 6–8 minutes per tender depending on thickness. Adjust heat to maintain oil temperature near 350°F.
- 7
Drain and Season
Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Sprinkle each tender lightly with 1/4 tsp finishing salt (total) while still hot. Allow to rest 2 minutes so juices redistribute.
- 8
Serve
Serve the 4 chicken tenders hot with lemon wedges (optional) and preferred dipping sauces. Enjoy immediately for best crispness.