Chicken Tender Recipe

Prep chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips approx. 1" wide and 3–4" long to create tenders.

Season the chicken strips with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder; toss to coat evenly.

Combine 1/2 cup buttermilk and 1 tsp hot sauce (if using) in a shallow bowl. Add the seasoned chicken, cover, and refrigerate 20–30 minutes. This tenderizes and adds flavor.

In a shallow wide dish, whisk together 3/4 cup all-purpose flour, 1/2 cup panko breadcrumbs, 2 tbsp cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp kosher salt and 1/4 tsp black pepper until uniform.

Spread the breading mixture in an even layer so each piece can be coated individually.

In another shallow bowl whisk 1 large egg with 2 tbsp whole milk until smooth. This will help the breading adhere.

Pour about 1 cup vegetable oil into a heavy skillet (cast iron recommended) to a depth of about 1/4–1/2". Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Working in batches to avoid overcrowding, remove chicken from buttermilk, let excess drip off, dip each strip into the egg wash, then press into the breading mixture turning to fully coat. For extra-crispy tenders, double-dip: after first coat repeat egg wash and breading a second time.

Carefully place 4–6 tenders in the hot oil (depending on pan size) and fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn once; avoid frequent turning.

Transfer cooked tenders to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if cooking remaining batches.

Squeeze lemon wedges over the hot tenders if desired for brightness.

Serve immediately with optional dipping sauce or ketchup.

Whisk together 1/4 cup mayonnaise, 1 tbsp honey, 1 tsp Dijon mustard and 1/2 tsp hot sauce (if using) until smooth. Adjust seasoning to taste. Serve chilled alongside tenders.