Crispy Chicken Tenders Recipe

Trim & Portion

Trim any excess fat from chicken breasts and slice each breast into 3–4 uniform tenders (about 3–4 inches long) for even cooking.

Place the tenders in a shallow bowl or resealable plastic bag. Combine 1 cup buttermilk, 1 tsp Kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1 tsp hot sauce (if using). Pour the marinade over the chicken, making sure each piece is coated. Seal or cover and refrigerate for at least 1 hour and up to overnight (overnight yields more tender, flavorful results).

Set up a three-station breading line: Station 1 — flour mixture (1 cup all-purpose flour + 1/4 cup cornstarch + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp dried oregano + 1/4 tsp cayenne + 1/2 tsp black pepper + 1 tsp Kosher salt), whisked together in a shallow dish. Station 2 — eggs and milk beaten together (2 large eggs + 2 tbsp milk) in another shallow bowl. Station 3 — panko breadcrumbs in a third shallow bowl (lightly fluffed).

Remove chicken from the marinade, letting excess drip off. Dredge each tender first in the seasoned flour mixture, shaking off excess; then dip into the egg wash, letting excess drip; finally press into panko breadcrumbs to adhere. For extra-crispy tenders, repeat the egg wash and panko step for a double coating. Place breaded tenders on a wire rack set over a baking sheet while you heat the oil.

Pour 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle immediately and brown in about 45–60 seconds.

Working in batches (do not overcrowd), gently lower 4–6 tenders into the hot oil using tongs. Fry for 3–4 minutes per side, turning once, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Cooking time may vary slightly with tender size; adjust heat to maintain a steady 325–350°F while frying.

Using a slotted spoon or tongs, transfer cooked tenders to a wire rack set over a baking sheet to drain and keep crisp. Season lightly with a pinch of salt immediately after frying. Let rest 3 minutes before serving.

Honey Mustard

In a small bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp honey, 2 tbsp mayonnaise and 1 tsp lemon juice until smooth. Taste and adjust honey or lemon to balance sweetness and tang. Chill until ready to serve.

Spicy Aioli

Combine 1/2 cup mayonnaise with 1 tbsp Sriracha and 1 clove finely minced garlic. Stir until smooth. Adjust heat by adding more or less Sriracha. Refrigerate for at least 15 minutes to let flavors meld.

Cooling Ranch

Whisk together 1/4 cup sour cream, 1/4 cup mayonnaise and 2 tbsp buttermilk until smooth. Add 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp salt. Taste and thin with additional buttermilk by 1/2 tsp increments if you prefer looser consistency. Chill until serving.

Arrange the rested tenders on a platter. Garnish with chopped fresh parsley and serve with lemon wedges and the three house-made sauces (honey mustard, spicy aioli, and cooling ranch).

Serve immediately while hot and crispy. Leftover tenders can be kept in an airtight container and refrigerated up to 2 days; re-crisp in a 400°F (200°C) oven on a wire rack for 8–10 minutes.