Chicken Tenders Recipe

Prep and marinade

Pat chicken tenderloins dry with paper towels. In a shallow bowl, whisk together buttermilk and egg until smooth. Add 1/2 teaspoon of the salt and 1/4 teaspoon black pepper to the buttermilk mixture. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Prepare dredging station

In a shallow dish combine flour, cornstarch, remaining 1 tsp salt, remaining 3/4 tsp black pepper, paprika, garlic powder, onion powder, and cayenne (if using). In a separate shallow dish place the panko breadcrumbs. Set up three stations: flour mixture, buttermilk bowl (with chicken removed when ready), and panko for final coating.

Coat the chicken

Remove one piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge in the flour mixture, pressing lightly so it adheres. Dip back quickly into the buttermilk (or use a quick egg wash if preferred), then press into the panko breadcrumbs until fully coated. Place coated tenders on a wire rack and let rest 10 minutes to help the coating set. Repeat with remaining pieces.

Heat oil

Pour 2–3 cups of vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of breadcrumb— it should sizzle and rise immediately without browning too fast.

Fry the tenders

Working in batches (do not overcrowd), carefully add 2–3 tenders to the hot oil. Fry for 3–4 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). Transfer cooked tenders to a paper towel–lined plate or wire rack. Keep finished tenders warm in a 200°F (95°C) oven while you finish remaining batches.

Alternative: oven-baked option

Preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined baking sheet, spray lightly with cooking oil spray, and bake 12–15 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C).

Prepare potatoes

If frying: peel (optional) and cut potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on kitchen towels. If oven-roasting: cut the same way and proceed below.

Fry method

Heat oil in a deep pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until just beginning to turn opaque but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper.

Oven method (easier)

Toss dried potato sticks with 2 tbsp vegetable oil, spread in a single layer on a baking sheet, and roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper while hot.

Place ranch and honey mustard in small ramekins for serving. If desired, garnish tenders and fries with chopped parsley and serve lemon wedges on the side for a bright squeeze over the chicken.

Assemble the plate with three chicken tenders per serving, a portion of fries, and a ramekin of ranch or honey mustard on request.