Chicken Tenders Recipe

Trim and season

Pat the chicken tenders dry with paper towels. If using larger breasts, cut into 1-inch wide strips. Place the chicken in a bowl and sprinkle 1 tsp kosher salt and 1 tsp black pepper over them; toss to coat evenly.

Marinate briefly

Add 3 tablespoons buttermilk and 1 tsp hot sauce (if using) to the seasoned chicken. Toss to coat, cover, and refrigerate for 15–30 minutes. This tenderizes and helps the breading adhere.

Prepare dry mix

In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 cup panko breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/4 tsp cayenne (optional), 1/2 tsp black pepper, and 1 tsp kosher salt until evenly combined.

Prepare wet mix

In a separate shallow bowl, whisk 2 large eggs with 2 tablespoons milk (or water) until smooth.

Set up dredging

Arrange the marinated chicken, the egg mixture, and the dry mixture in three adjacent shallow containers to create an assembly line for efficient breading.

Dredge the tenders

Working with one piece at a time: shake off excess marinade, dredge the chicken first in the flour/breadcrumb mixture, then dip into the egg mixture, and finally press again into the dry mixture to coat thoroughly. For extra crunch, repeat the egg dip and dry-coat step once more. Place breaded tenders on a wire rack set over a baking sheet.

Rest before cooking

Let the breaded tenders rest on the rack for 10 minutes at room temperature. This helps the coating adhere and reduces falling-off during cooking.

Heat oil

Pour about 1 cup neutral oil into a large, heavy skillet (cast iron or stainless) to a depth of ~1/4 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry in batches

Working in a single layer without crowding, add breaded tenders to the hot oil. Fry 2–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so the coating browns without burning. Use a slotted spatula to transfer cooked tenders to a wire rack set over a baking sheet to drain. Repeat with remaining tenders.

Finish and rest

If pieces are very thick, finish in a 350°F (175°C) oven for 4–6 minutes to ensure doneness. Let tenders rest 3–5 minutes before serving so juices redistribute.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with cooking spray.

Arrange and spray

Place breaded tenders on the rack in a single layer. Lightly spray the tops with cooking spray to help browning.

Bake until golden

Bake for 12–16 minutes, flipping once halfway through, until coating is golden and internal temperature reaches 165°F (74°C). Let rest 3–5 minutes before serving.

Serve the chicken tenders hot with lemon wedges and preferred dips such as ranch or honey mustard. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp.