Boneless Tenders Bites Recipe

Trim and cut

Slice chicken breasts or tenderloins into bite-sized pieces (about 1 to 1½ inches). Pat dry with paper towels.

Marinate

Combine buttermilk and egg in a bowl and whisk until blended. Submerge chicken bites in the mixture and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help coating adhere.

Dry mix

In a shallow bowl, whisk together flour, cornstarch, panko, salt, pepper, paprika, garlic powder, and onion powder.

Dredge

Remove chicken from buttermilk, letting excess drip off. One piece at a time, press chicken into the dry mix to coat thoroughly, shaking off excess. Place coated pieces on a wire rack while you heat oil.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches to avoid crowding, carefully add coated chicken pieces and fry 3–4 minutes, turning as needed, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C).

Use a slotted spoon to transfer cooked tenders to a paper towel–lined tray or wire rack to drain. Repeat with remaining pieces.

House Buffalo

Warm ½ cup house-style buffalo sauce in a small pan over low heat until slightly simmering. Place fried tenders in a large bowl, pour sauce over, and gently toss to coat evenly.

Garlic Parmesan

In a small saucepan over medium-low heat, melt butter and add minced garlic. Cook 30 seconds until fragrant. Add heavy cream and simmer 1 minute, then stir in grated Parmesan, salt, and pepper until smooth. Toss fried tenders in the sauce to coat.

Asian Buffalo Sesame

Whisk together sweet chili sauce, gochujang, soy sauce, rice vinegar, and sesame oil in a bowl. Warm slightly if desired. Toss fried tenders with the sauce and sprinkle toasted sesame seeds on top.

Bonfire Dry Rub

Combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne, and salt. While tenders are still hot, place them in a bowl, sprinkle the dry rub evenly over them, and toss until coated.

Naked / With Dipping Sauce

Serve tenders plain (no sauce) with ranch or blue cheese on the side for dipping.

If using blue cheese dressing as a toss, gently mix ¼–½ cup dressing with cooked tenders just before serving for a creamy finish.

Transfer sauced or seasoned tenders to a serving platter. Garnish with chopped parsley and serve with lemon wedges and extra ranch or blue cheese on the side.

Serve immediately while hot and crispy.