Crispy Chicken Tenders Recipe

Prepare chicken

Trim any visible fat from the chicken breasts. If using breasts, slice each into 3–4 strips about 1" wide to create tenders; if using tenderloins, leave whole. Pat pieces dry with paper towels.

In a medium bowl, whisk together buttermilk, 1 egg, 1 tbs hot sauce (optional), 1 tsp kosher salt, and 1/2 tsp black pepper until combined. Add chicken pieces, making sure they are submerged or well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tender, flavorful results).

Dry mix

Set up three shallow trays or bowls for a standard 3-step dredge. In the first tray combine 1 cup all-purpose flour and 1/4 cup cornstarch; mix until smooth.

Egg wash

In the second tray, whisk together 2 eggs and 2 tbs milk or water to create an egg wash.

Breadcrumb mix

In the third tray, combine 1 cup panko breadcrumbs, 1/2 cup fine dry breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Remove the marinated chicken from the refrigerator and let excess buttermilk drip off. Dredge each piece first in the flour mixture (coating and shaking off excess), then dip into the egg wash (allowing excess to drip), and finally press firmly into the breadcrumb mix to adhere a thick coating. For extra crunch and a thicker crust, repeat egg wash and panko step once more (double-dip). Place breaded tenders on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1"–1.5" (roughly 1.5–2 cups depending on pan). Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 45–60 seconds.

Fry tenders

Fry the tenders in batches so you don't overcrowd the pan (3–5 pieces depending on pan size). Cook each side 3–4 minutes until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325°F–350°F oil temperature during frying. Use tongs to turn once so the breading remains intact.

Remove cooked tenders to a wire rack set over a baking sheet (not directly on paper towels to preserve crispness). Season lightly with 1/2 tsp kosher salt while hot. Keep finished tenders warm in a single layer in a 200°F (95°C) oven if you need to hold while frying remaining batches.

Arrange tenders on a platter with lemon wedges. Serve immediately with individual bowls or ramekins of chili sauce, honey mustard, ranch dressing, and a small dish of Frank's RedHot so guests can choose their preferred dip.

Storage: Leftover cooked tenders can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (205°C) oven for 8–10 minutes (flip halfway) before serving.