Chicken Tenders Recipe

Prepare and season

If using larger chicken breasts, slice them into 1/2–3/4-inch wide tenders. Pat pieces dry with paper towels. In a bowl, combine kosher salt, black pepper, garlic powder and paprika. Sprinkle the seasoning evenly over the chicken and rub lightly. Pour the buttermilk over the seasoned pieces, cover and refrigerate for at least 15 minutes (up to 2 hours) to tenderize and help the breading adhere.

Set up

Arrange three shallow bowls or pans: 1) dry flour mix, 2) egg wash, 3) breadcrumb mix. In bowl 1, whisk together flour and cornstarch. In bowl 2, beat the eggs with cold water until smooth. In bowl 3, combine breadcrumbs, grated Parmesan (if using), onion powder, dried oregano and cayenne (if using). Season each dry bowl lightly with a pinch of salt and pepper.

Dredge the chicken

Working in batches to avoid crowding, remove a few tenders from the buttermilk. Shake off excess buttermilk, dredge first in the flour mixture, dip into the egg wash, then press into the breadcrumb mixture, coating fully. For an extra crispy crust, return the coated pieces to the flour briefly and then recoat with egg and breadcrumbs (double-dip). Place breaded tenders on a wire rack set over a baking sheet while you heat the oil.

Heat the oil

Pour oil into a large, heavy skillet or deep frying pan to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of breadcrumb sizzles immediately but does not burn. If you don't have a thermometer, maintain medium-high heat and test carefully.

Fry the tenders

Carefully add breaded chicken tenders in a single layer without overcrowding (work in batches). Fry for 3 to 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 keep oil between 325–350°F so they brown evenly without burning. Total frying time per batch is typically 6–8 minutes depending on thickness.

Drain and season

Using tongs, transfer cooked tenders to a wire rack set over a baking sheet or to a paper towel-lined plate to drain. While still hot, sprinkle with finishing salt. Let rest 2–3 minutes to finish cooking through and to keep the crust crisp. Garnish with chopped parsley and serve with lemon wedges if desired.

Whisk together mayonnaise, honey, Dijon mustard, apple cider vinegar (or lemon juice), salt and pepper in a small bowl until smooth. Adjust seasoning to taste. Serve chilled alongside hot chicken tenders.