Fried Chicken Tenders Recipe

Trim and marinate

Pat the chicken tenders dry with paper towels and trim any excess fat. Place the tenders in a shallow dish or zip-top bag.

In a bowl, whisk together the buttermilk, egg, hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Pour the marinade over the chicken, making sure each piece is coated. Cover and refrigerate for at least 1 hour and up to 8 hours. (Minimum 1 hour helps tenderize; longer yields better flavor.)

Mix dry breading

In a wide, shallow bowl or rimmed plate combine 1 cup flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to distribute spices evenly.

Prepare dredge and egg wash

Set up a three-part station: (1) a plate with 1/2 cup flour, (2) a shallow bowl with the seasoned flour mixture (from Breading), and (3) a bowl with the beaten eggs whisked with 2 tablespoons cold water. Place a wire rack over a sheet tray lined with paper towels nearby for resting fried tenders.

Coat the tenders

Remove one piece of chicken from the marinade, letting excess drip off. Dredge first in the 1/2 cup plain flour, shaking off excess. Dip into the egg wash, then press into the seasoned flour mixture, coating completely. For extra-crispy tenders, double-dip: return to the egg wash and then back into the seasoned flour, pressing to adhere. Place the breaded tender on the wire rack. Repeat with remaining pieces.

Heat the oil

Pour 2 cups neutral oil into a heavy-bottomed skillet or a wide, deep frying pan to reach about 1/2 inch to 3/4 inch depth (enough to shallow-fry). Heat over medium-high until the oil reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a small pinch of the seasoned flour into the oil; it should sizzle immediately and float.

Fry the tenders

Carefully add 3–4 tenders to the hot oil without crowding (work in batches). Fry, turning once, until golden brown and an internal temperature of 165°F (74°C) is reached, about 3–4 minutes per side depending on thickness. Adjust heat to maintain 325–350°F (160–175°C) while frying so the breading browns but doesn't burn. Use tongs to transfer cooked tenders to the wire rack to drain. Sprinkle lightly with finishing salt while hot.

Repeat frying with remaining tenders. If oil darkens or smokes excessively, discard and replace. Keep cooked tenders warm in a low oven (200°F / 95°C) on a baking sheet while finishing the rest.

When all tenders are fried, let them rest 2 minutes, then garnish with chopped parsley and serve with lemon wedges and your preferred dipping sauces (ranch, honey mustard, barbecue, or hot sauce).

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (205°C) oven for 6–8 minutes.