Chicken T'enders Recipe

Trim and cut

Trim excess fat from the chicken breasts. Slice each breast into 3–4 long strips (approximately 1–1¼ inch wide) to make t'enders. Pat strips dry with paper towels.

Make marinade

In a medium bowl, whisk together the buttermilk, egg, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper until smooth.

Place the chicken strips in the bowl with the buttermilk mixture, pressing to submerge. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best results, marinate up to overnight.

Prepare dry mix

About 20–30 minutes before frying, whisk together flour, panko, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried thyme, 1 tsp kosher salt and ½ tsp black pepper in a shallow wide dish or pie plate. Break up any panko clumps so mixture is even.

Set up dredging stations

Place the remaining strained buttermilk-egg mixture (from the marinade) in a shallow bowl for dredging. Use one hand for wet and one for dry to keep things tidy.

One at a time, remove a chicken strip from the marinade, letting excess drip off. Dredge first lightly in the flour-panko mixture, pressing firmly so coating adheres. For an extra-crispy double-coat, dip the coated strip back into the buttermilk mixture briefly then press again into the dry mix to fully cover. Place on a wire rack while you finish coating the rest.

Heat oil

Pour vegetable oil into a large heavy skillet (cast-iron works well) to a depth of about ½ inch (about 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10 seconds.

Fry in batches without crowding: add 4–6 chicken strips depending on pan size. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns evenly without burning. Turn once halfway through.

Use tongs to transfer cooked t'enders to a wire rack set over a baking sheet (not paper towels) and keep warm in a 200°F (95°C) oven if needed. Repeat with remaining strips, adding more oil if pan becomes dry.

When all t'enders are cooked, sprinkle lightly with finishing or flaky sea salt while still hot and squeeze lemon wedges over as desired.

Serve immediately with chosen dipping sauces. Leftovers store in an airtight container in the refrigerator for up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.