Chicken Tenders Recipe

Prep and portion

Trim any excess fat from the chicken. If using breasts, cut them into 3/4- to 1-inch wide strips (about 12–14 tenders per pound). Pat dry with paper towels.

Brine/marinate (optional)

For juicier tenders, combine the buttermilk with 1/2 teaspoon salt and the black pepper, then add the chicken and refrigerate for 30 minutes to 4 hours. If skipping, proceed to the next step and use the buttermilk in the egg wash.

Set up dredging stations

In one shallow bowl, whisk together flour, cornstarch (if using), paprika, garlic powder, onion powder, and 1 teaspoon salt. In a second bowl, whisk the eggs with the remaining buttermilk (or use the reserved marinade) until smooth. In a third shallow dish, place the breadcrumbs and 1/2 teaspoon salt and a pinch of black pepper.

Coat the tenders

Working in batches, dredge each chicken strip in the flour mixture, shake off excess, dip into the egg-buttermilk mixture, then press into the breadcrumbs to fully coat. For extra-crispy tenders, double-dip: return to the egg and breadcrumbs once more. Place coated tenders on a wire rack and rest for 10 minutes to help the coating adhere.

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry the tenders

Fry the tenders in batches without crowding—about 3–4 minutes per side, turning once—until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer finished tenders to a wire rack set over a baking sheet to drain; season lightly with a pinch of salt while hot.

Alternative: Oven-Baked

Preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined baking sheet sprayed lightly with oil. Spray the tops of tenders with oil and bake 12–16 minutes, flipping halfway, until golden and internal temp is 165°F.

In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar until smooth. Taste and season with 1/4 teaspoon salt and a pinch of black pepper; adjust honey or vinegar for sweetness/acidity balance. Chill until ready to serve.

In a small saucepan over low heat, melt the butter. Add the hot sauce, honey (if using), garlic powder, and salt. Whisk until combined and warmed through (do not boil). Toss fried tenders in the sauce to coat or brush sauce over tenders just before serving.

In a small bowl, dissolve cornstarch in the tablespoon of water to make a slurry. In a small saucepan over medium-low heat, combine soy sauce, rice vinegar, grated ginger, minced garlic, honey/brown sugar, and sesame oil. Bring just to a simmer, whisk in the cornstarch slurry, and cook 30–60 seconds until slightly thickened. Remove from heat. Toss tenders lightly in the sauce or serve on the side.

In a small skillet over medium heat, melt butter and add the minced garlic. Sauté 30–45 seconds until fragrant (do not brown). Remove from heat and stir in grated Parmesan, chopped parsley, and lemon juice if using. Toss hot fried tenders in the butter-Parmesan mixture so the cheese melts and adheres, or spoon over the tenders as a finishing sauce.