Crispy Chicken Tenders Recipe
crispy chicken tenders with your choice of gourmet ranch
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Ingredients
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Chicken & Marinade
Breading
Dredge & Fry
Garnish & Sauce (Gourmet Ranch Base)
Method
Chicken & Marinade
- 1
Trim and marinate
Pat the chicken tenders dry with paper towels. Place them in a bowl or zip-top bag. Add 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss or shake to coat. Refrigerate and marinate for at least 30 minutes and up to 4 hours (longer will tenderize and flavor the chicken).
Breading
- 2
Prepare dry mixes
In a shallow dish combine 1 cup all-purpose flour and 1/4 cup cornstarch and 1 teaspoon salt and 1/2 teaspoon black pepper. In a second shallow dish whisk together 2 large eggs and 2 tablespoons whole milk to make an egg wash. In a third dish combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Mix thoroughly so the cheese and spices are evenly distributed.
- 3
Dredge order
Working with one piece at a time, dredge marinated chicken first in the flour-cornstarch mixture — press so a thin coat adheres. Shake off excess. Dip into the egg wash, letting excess drip back into the bowl. Finally press into the panko-Parmesan mix, ensuring an even, compact coating. Place breaded tenders on a wire rack set over a baking sheet. Repeat with remaining tenders.
Dredge & Fry
- 4
Heat oil
Pour about 1½–2 cups vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. If you don't have a thermometer, maintain medium-high and test carefully.
- 5
Fry tenders
Fry the tenders in batches so they don't crowd the pan — typically 3–4 pieces per batch depending on pan size. Cook 2.5–3.5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Use tongs to flip gently. Adjust heat as needed so the exterior crisps without burning; lower to medium if browning too quickly. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain for 2–3 minutes.
- 6
Finish
Once all tenders are cooked, let them rest 2–3 minutes on the rack so crust firms. For extra crispness, place briefly in a 200°F (95°C) oven for up to 5 minutes while finishing remaining batches.
Garnish & Sauce (Gourmet Ranch Base)
- 7
Make the gourmet ranch
In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 2 tablespoons buttermilk. Add 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1 teaspoon finely chopped fresh dill, 1/2 teaspoon minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust: add more buttermilk to thin, more lemon for brightness, or more herbs for freshness. Refrigerate at least 15 minutes to let flavors meld.
- 8