Chicken Breast Tenders Recipe

Trim any excess fat from the chicken breasts and slice each breast into 3–4 equal-width tenders (about 3–4 oz each). Pat dry lightly with paper towels.

In a medium bowl, whisk together the buttermilk, hot sauce, kosher salt, and black pepper until combined.

Add the chicken strips to the buttermilk mixture, pressing them down so they're fully submerged. Cover and refrigerate for at least 1 hour and up to 8 hours. (Longer marinade tenderizes and flavors the meat.)

About 30 minutes before frying, remove chicken from refrigerator so it comes closer to room temperature.

In a shallow wide dish or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, ground mustard (if using), cayenne, baking powder, kosher salt, and black pepper until evenly distributed.

Set up a dredging station: one bowl with the seasoned flour mixture, one shallow bowl with beaten eggs mixed with 2 tablespoons milk (or water), and one tray or plate for the breaded tenders. For extra-crispy double coating: reserve 1/2 cup of the flour mixture separately.

Working in batches (to avoid crowding), remove a few chicken tenders from the buttermilk, letting excess drip off. First dredge each piece in the flour mixture, pressing the flour onto the surface to adhere. Dip into the egg wash, then return to the flour for a second coat, pressing firmly to create an even breading. Place breaded tenders on a wire rack set over a baking sheet. If using the reserved flour, you can repeat the egg and flour step for a thicker crust.

Let the breaded tenders rest on the rack for 10–15 minutes; this helps the coating set and reduces loss of breading in the oil.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches (about 1 cup for a 10-inch skillet). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float up steadily.

Working in small batches (3–5 pieces depending on pan size), carefully add the breaded tenders to the hot oil in a single layer, avoiding overcrowding which lowers oil temperature. Fry for 3–4 minutes per side, turning gently halfway through, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a baking sheet (not directly on paper towels) to keep them crisp. If cooking subsequent batches, maintain oil temperature between 325–350°F; adjust heat as needed.

If desired, while still hot, brush or toss the tenders with 1–2 tablespoons of neutral oil to add sheen and help seasoning stick. Sprinkle with a little extra kosher salt to taste and garnish with chopped parsley.

Serve immediately with lemon wedges and preferred dipping sauces (ranch, honey mustard, BBQ, or hot sauce).