5 Pc Tenders Recipe

Pat the 5 chicken tenderloins dry with paper towels. Place them in a shallow dish or zip-top bag.

In a bowl, whisk together 1 cup buttermilk, 1 tsp salt and 1 tsp black pepper. Pour the mixture over the tenders, ensuring they are fully submerged. Refrigerate and brine for at least 30 minutes and up to 4 hours (30 minutes is sufficient for a quick recipe; longer will make them more tender and flavorful).

While the chicken brines, combine the breading ingredients in a wide shallow bowl or dish: 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly so the spices are evenly distributed.

Set up a breading station: the seasoned flour mixture in one shallow dish and the wet dip (0.25 cup flour mixed with 0.25 cup cold water and 1 beaten egg) in another. Whisk the wet dip until smooth; it should be a slightly thick batter that will help the dry mix adhere.

Remove tenders from the buttermilk, allowing excess to drip back into the dish (do not wipe them dry). One at a time, dip each tender into the wet batter to coat evenly, then transfer to the seasoned flour and press the flour onto the surface so a good crust forms. For a thicker crust, repeat the wet batter then flour step a second time.

Place breaded tenders on a wire rack or baking sheet and let rest for 5–10 minutes to help the coating adhere before frying.

Pour about 1 cup oil into a heavy skillet (cast iron is ideal) to reach roughly 1/2 inch depth, or use a deep fryer set to 350°F (175°C). Heat the oil over medium-high heat until it reaches 350°F on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Carefully add the breaded tenders to the hot oil in a single layer without overcrowding; you may need to fry in 2 batches. Fry each tender 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Total frying time is typically 6–8 minutes depending on thickness.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Lightly season with a pinch of salt while hot, if desired.

Arrange the 5 pieces of tenders on a plate with lemon wedges and dipping sauce on the side. Serve immediately while hot and crispy.