Chicken Tender Recipe

Trim any tough bits from 1 lb chicken tenderloins and pat dry with paper towels. Place tenders in a bowl or zip-top bag.

In a small bowl whisk 1 cup buttermilk with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Pour over the chicken so pieces are submerged. Cover or seal and refrigerate at least 30 minutes, up to 8 hours. (Buttermilk tenderizes and seasons the meat.)

Set up a three-stage breading station: in the first shallow bowl combine 1 cup all-purpose flour and 1/4 cup cornstarch; whisk to combine.

In a second shallow bowl beat 2 large eggs with 2 tbsp milk until uniform.

In a third shallow bowl combine 1 cup panko breadcrumbs, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Remove one chicken tender from the buttermilk, letting excess drip off. Dredge first in the flour mixture, coating evenly and shaking off excess.

Dip the floured tender into the egg wash, making sure it is fully coated.

Press the egg-coated tender into the panko mixture, pressing gently so the crumbs adhere. Place finished tenders on a wire rack set over a baking sheet. Repeat with remaining tenders. For extra-crisp results, double-dip: return each breaded tender to the egg and panko a second time.

Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) to reach about 1/3 to 1/2 inch depth, or heat a deep-fryer to 350°F (175°C). Warm the oil over medium-high heat until it reaches 350°F, or a breadcrumb dropped in sizzles and browns in ~30 seconds.

Working in batches to avoid overcrowding, gently lower 3–4 tenders into the hot oil. Fry 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain. Rest 2–3 minutes; this keeps them crisp. Repeat with remaining tenders.

If desired, squeeze fresh lemon wedges over the hot tenders and sprinkle with 1 tbsp chopped parsley.

For the dipping sauce, whisk together 1/4 cup mayonnaise, 1 tsp hot sauce and 1 tsp honey in a small bowl. Serve alongside the tenders.

Serve immediately while hot and crispy.