Chicken Tenders (6) Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If using whole breasts, cut into 6 even tender-sized strips (about 3–4 ounces each). Pat dry with paper towels.

Season the strips lightly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika; set aside briefly while you prepare the marinade.

Make marinade

In a bowl, whisk 1 cup buttermilk with 1 tsp hot sauce (if using). Submerge the seasoned chicken strips in the buttermilk, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the chicken and helps the breading adhere.

If short on time, marinate for at least 15–20 minutes at room temperature, but do not exceed 2 hours at room temp.

Prepare breading stations

In a shallow dish, combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne (optional), and 1/2 cup fine breadcrumbs or panko (if using). Whisk to blend and break up any lumps.

Optional egg wash

In a second shallow bowl, beat 1 large egg with 1 tbs water. This produces a thicker, crunchier crust if you prefer a double-dip method (but the buttermilk alone is sufficient).

Place a wire rack or parchment-lined tray nearby to hold breaded tenders before frying.

Bread the chicken

Remove chicken from buttermilk letting excess drip back into bowl. For each strip: (A) Dredge once directly in the seasoned flour mixture, pressing gently to help coating adhere. For extra crunch: dip into the egg wash, then press again into the flour mixture. Place breaded tenders on the rack with a small gap between pieces. Work in batches so breading stays dry and crisp.

Heat the oil

Pour 3 cups oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Fry the tenders

Carefully lower 2–3 breaded tenders into the oil (do not overcrowd). Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time will be about 6–8 minutes depending on thickness. Adjust heat as needed to maintain ~325–350°F so crust browns without burning.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet pan (not paper towels) to keep them crisp. Sprinkle with 1/2 tsp fine salt while still hot. Repeat with remaining tenders.

Let the tenders rest 2–3 minutes to finish cooking and settle the juices. Serve warm with lemon wedges and your favorite dipping sauce (ranch, honey mustard, BBQ, or ketchup).

If holding for a short time, keep in a warm oven at 200°F (95°C) on a cooling rack so they stay crisp for up to 20–30 minutes.