Chicken Tender Recipe
Make Chicken Tender Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken
Breading Station
Wet Dip
For Frying / Finishing
Method
For the Chicken
Trim and season
Pat the chicken tenders dry with paper towels. If using chicken breasts, slice into 1" thick strips. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Set aside on a plate while you prepare the breading station (10 minutes).
Breading Station
Prepare dry mixes
In a shallow bowl or rimmed plate combine 1 cup flour and reserve for the first dredge. In a second shallow bowl whisk together 1 cup breadcrumbs, 1/4 cup grated Parmesan, 1 tsp paprika, 1/4 tsp cayenne (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Place the breadcrumb mixture to the side.
Prepare wet dip
In a third shallow bowl whisk together 2 eggs, 1/2 cup buttermilk, and 1 tsp hot sauce (optional) until smooth. This will help the crumbs adhere and give tenderness.
Three-step breading
Working with 1-2 tenders at a time, coat each seasoned tender in the flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off, then press firmly into the breadcrumb mixture to fully coat. Set on a wire rack while you finish the rest. For an extra-crispy double coat, repeat the egg and breadcrumb step once more.
Frying / Finishing
Heat oil
Pour about 1 cup oil into a heavy skillet (cast iron or stainless) to form a shallow layer about 1/4"–1/2" deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and bubbles immediately when added. If you don't have a thermometer, maintain a steady medium–medium-high heat; oil should shimmer but not smoke.
Fry the tenders
Carefully add breaded tenders in a single layer without crowding (work in batches). Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Turn once using tongs for even browning. Adjust heat as needed to avoid burning the crust before the center is cooked.
Drain and finish
Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. If desired, melt 1 tbsp butter and brush lightly over the hot tenders for extra sheen and flavor, then sprinkle with chopped parsley and a pinch of salt. Serve immediately with lemon wedges and your favorite dipping sauce.