Fried Chicken Tenders Recipe

Trim and brine

Pat the chicken tenders dry with paper towels. In a large bowl, whisk together 1 cup buttermilk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the chicken tenders to the buttermilk mixture, press to submerge, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Prepare dry mix

In a shallow dish or wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly to make an even coating mixture.

Make wet batter

In a separate shallow bowl, whisk together 1 large egg and 1/4 cup whole milk until smooth. This will help the flour adhere and create a crisp crust.

Heat oil

Pour about 3 cups neutral oil into a heavy skillet or Dutch oven to reach a depth of about 1 to 1 1/2 inches. Heat the oil over medium-high heat until it registers 350°F (175°C) on a thermometer, or until a small pinch of flour sizzles and browns slowly when dropped in.

Dredge the chicken

Working with a few tenders at a time, remove chicken from the buttermilk, allowing excess to drip off. Dip each piece into the egg-milk mixture, then press firmly into the seasoned flour mixture to completely coat. For extra crunch, double-dip: return the floured tender briefly to the egg wash and re-coat in the flour. Place coated tenders on a wire rack and let rest for 5–10 minutes to set the coating.

Fry in batches

Carefully add chicken tenders to the hot oil in a single layer without crowding (work in batches). Fry for 3–4 minutes per side, turning once, until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature around 325–350°F (163–177°C).

Drain and keep warm

Using a slotted spatula or tongs, transfer cooked tenders to a wire rack set over a rimmed baking sheet to drain. Keep warm in a 200°F (95°C) oven while you finish the remaining batches. Do not stack the tenders, or the coating will steam and soften.

Prepare pickles

If using store-bought pickle slices, drain and pat dry. If you prefer quick-pickled shallots or extra-bright pickles: thinly slice 1/2 small red onion or additional cucumbers and toss with 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1/4 tsp salt; let sit at room temperature for 10–15 minutes before serving.

Whisk sauce

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp yellow mustard, 3 tbsp honey, 1 tsp apple cider vinegar, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper until smooth and slightly glossy. Taste and adjust: add more honey for sweetness or more mustard for tang. Refrigerate until serving.

Arrange warm chicken tenders on a platter with dill pickle slices alongside. Garnish with chopped fresh parsley and lemon wedges if using. Serve immediately with honey mustard sauce for dipping.