Chicken Tenders Recipe
Boneless chicken tenders, served with choice of dipping sauce.
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Ingredients
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Chicken & Marinade
Breading
Egg Wash
For Frying
Dipping Sauces (choose one or serve multiple)
Garnish (optional)
Method
Chicken & Marinade
Trim and Marinate
Pat the chicken tenders dry with paper towels. In a bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 30 minutes and up to 8 hours. Longer marination tenderizes and flavors the meat.
Breading
Prepare Breading Stations
Set up three shallow trays or bowls: (1) the flour mixture — combine all-purpose flour, cornstarch, panko (if using), paprika, garlic powder, salt, black pepper, and cayenne; whisk to evenly distribute. (2) the egg wash — beat the eggs with milk or water until smooth. (3) a clean tray for coated tenders.
Coat the Chicken
Remove one piece of chicken from the marinade, allowing excess to drip off. Dredge in the flour mixture, press lightly to adhere. Dip into the egg wash, then return to the flour mixture for a second coating, pressing to create an even crust. Place coated tenders on the clean tray. Repeat until all tenders are coated. For extra crispness, set the coated tenders on a wire rack and refrigerate uncovered for 15–30 minutes to set the crust.
For Frying
Heat Oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on pan). 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 and rise to the surface fairly quickly without browning instantly.
Fry the Tenders
Working in small batches to avoid overcrowding (3–4 tenders per batch depending on pan size), gently lower the breaded tenders into the hot oil. Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (6–8 minutes total). Internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain 325–350°F so the crust browns without burning.
Drain and Rest
Using a slotted spoon or tongs, transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes before serving so juices redistribute and crust firms up.