Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading / Coating
Frying and Finish
Dipping Sauce (optional)
Method
Chicken
- 1
Prepare the chicken
Slice the chicken breasts into 1/2–3/4-inch wide strips (about 12–16 tenders from 1 lb). Pat each strip dry with paper towels. Season both sides of the chicken strips evenly with 1 tsp fine sea salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Let rest for 5–10 minutes while you set up the breading station.
Breading / Coating
- 2
Set up breading stations
In three shallow bowls or rimmed plates arrange: Bowl 1 — combine 0.75 cups all-purpose flour and 0.25 cups cornstarch and mix. Bowl 2 — whisk together 2 large eggs and 0.5 cups buttermilk until smooth. Bowl 3 — mix 1.5 cups panko breadcrumbs, 0.25 cups grated Parmesan (if using), 0.5 tsp smoked paprika, 0.5 tsp onion powder, 0.5 tsp salt and 0.25 tsp black pepper.
- 3
Dredge the tenders
Working in batches to avoid crowding, dredge each seasoned chicken strip first in the flour mixture (shake off excess), then fully immerse in the egg-buttermilk mixture, then press into the panko mixture until well coated. Place breaded tenders on a wire rack set over a baking sheet. Repeat until all strips are coated. For an extra-crisp double-coating (optional), return each coated strip to the egg mixture and panko again.
- 4
Rest before frying
Let the breaded tenders rest on the rack for 10 minutes at room temperature — this helps the coating adhere and prevents falling off in the oil.
Frying and Finish
- 5
Heat the oil
Pour about 1.5 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to reach a 1/2–3/4 inch depth. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within about 25–30 seconds.
- 6
Fry the tenders
Fry the tenders in batches (do not overcrowd) for 2.5–4 minutes per side, turning once, until the coating is golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain roughly 325–350°F; if oil is too hot the exterior will burn before the center cooks.
- 7
Drain and finish
Use a slotted spatula or tongs to transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. If desired, sprinkle chopped fresh parsley and a squeeze of lemon over the hot tenders.
Dipping Sauce (optional)
- 8
Make the sauce
Whisk together 0.25 cups mayonnaise, 1 tbsp honey, 1 tsp Dijon mustard, 0.25 tsp hot sauce (if using), 0.5 tsp fresh lemon juice and 1/8 tsp salt until smooth. Transfer to a small bowl for serving.