Brice Bessinger's 3 Pc. Chicken Tenders Recipe

Season chicken

Pat the 3 chicken tenderloins dry with paper towels. Lightly season all sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Whisk together buttermilk, egg and hot sauce (if using) in a shallow bowl or container until combined. Submerge the seasoned tenders in the buttermilk mixture, cover and refrigerate for 30–60 minutes. This tenderizes and flavors the meat.

While the chicken is resting, combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried thyme, cayenne, 1 1/2 tsp salt and 3/4 tsp black pepper in a wide shallow bowl or rimmed baking sheet. Whisk thoroughly to distribute seasonings and break up any lumps.

Set up a dredging station: the seasoned flour mixture in one dish and the buttermilk bowl with the tenders nearby. Remove tenders from the buttermilk one at a time, allowing excess to drip back into the bowl (do not shake vigorously).

Dredge each tender in the flour mixture, pressing gently so the coating adheres well. For an extra-crispy double-coat (recommended), after first coating return the tender to the buttermilk briefly (5–10 seconds) then re-dredge in the flour mixture, pressing to form an even crust. Place coated tenders on a wire rack while you heat the oil.

Pour 3–4 cups vegetable or peanut oil into a heavy-bottomed skillet or Dutch oven to reach about 1.5–2 inches deep. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily and float up.

Working in a single layer, carefully add the coated tenders to the hot oil. Fry 2–3 pieces (depending on pot size) at a time so the oil temperature stays steady. Fry for 3–4 minutes per side, turning once, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total fry time will be about 6–8 minutes per batch.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with finishing salt while hot, if desired.

Let the tenders rest 2 minutes, then serve hot with honey mustard, ranch or your preferred dipping sauce. For a classic plate, serve with fries and a pickle on the side.