Fried Chicken Tenders Recipe

Trim and combine

Pat the chicken tenders dry with paper towels and trim any excess fat or connective tissue so pieces are roughly uniform in thickness.

Make the marinade

In a bowl large enough to hold the chicken, whisk together the buttermilk, 1.5 tsp salt, 1 tsp black pepper and 1 tbs hot sauce (if using).

Submerge the tenders in the buttermilk mixture, cover and refrigerate for between 1 hour and overnight. (Minimum 1 hour will tenderize and help the breading adhere; longer gives more flavor.)

Prepare dry mix

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, 1 tsp salt and 1 tsp black pepper until evenly combined.

Prepare egg wash and crumbs

In a second shallow bowl beat the 2 eggs with 2 tbs milk (or water) until smooth. Put the panko breadcrumbs in a third shallow bowl or plate.

Set up a breading station in this order: flour mixture, egg wash, then panko. This sequence gives a durable double coating for extra crispness.

Dredge the tenders

Remove one tender at a time from the buttermilk (let excess drip off), dredge thoroughly in the seasoned flour, shake off excess, dip fully in the egg wash, then press into the panko so the crumbs adhere. Place finished tenders on a wire rack set over a sheet pan. Repeat until all tenders are breaded.

For an extra-crisp double coat (optional): after panko, return the tender to the egg wash briefly and press again into the flour/panko mixture, then rest back on the rack. Allow breaded tenders to rest 10–15 minutes at room temperature before frying to help the coating set.

Heat the oil

Pour the neutral oil into a deep heavy skillet or Dutch oven to a depth of about 2–3 cm (enough to shallow-deep fry). Heat over medium-high until the oil reaches 175°C (350°F). If you don't have a thermometer, test with a small breadcrumb—the oil should bubble steadily around it but not smoke.

Fry in batches

Carefully add 4–6 tenders (do not overcrowd) and fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reads 74–75°C (165°F). Exact time depends on thickness; aim for an even deep golden crust.

Drain and keep warm

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet pan (not paper towels) to drain. Keep cooked tenders in a warm oven (100–120°C) if frying multiple batches to serve all hot.

Repeat frying with the remaining tenders, letting the oil return to temperature between batches.

Taste one tender and adjust salt as needed. Serve the tenders hot with lemon wedges and the optional dipping sauce. Leftovers keep in the fridge for 2–3 days; reheat in a 200°C oven for 8–10 minutes to restore crispness.

Mix the sauce

Whisk together 0.25 cup mayonnaise, 1 tbs Dijon mustard, 1.5 tbs honey, 1 tbs lemon juice, 0.25 tsp salt and 0.25 tsp black pepper until smooth. Chill briefly if preparing ahead.

Taste and adjust sweetness or acidity with more honey or lemon juice to preference. Serve alongside the fried tenders.