Full Court Tenders Recipe
Jumbo, hand-breaded chicken tenders made to order.
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Ingredients
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Chicken & Marinade
Breading Station
For Frying & Finishing
Method
Chicken & Marinade
Trim and Marinate
Trim any excess fat or silver skin from the tenderloins and pat dry with paper towels. In a large bowl or resealable bag combine buttermilk, kosher salt, black pepper, garlic powder, and paprika. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best tenderness and flavor.
Breading Station
Prepare Breading
Set up three shallow bowls or pans: Bowl 1 — whisk together the flour, cornstarch, onion powder, smoked paprika, cayenne, salt, and black pepper. If using panko for extra crunch, mix it with the seasoned flour or keep it separate as a fourth station. Bowl 2 — beat the eggs with the milk until smooth. Bowl 3 — leave empty to hold the dredged tenders before frying.
Dredge the Chicken
Remove chicken from the buttermilk marinade one piece at a time, allowing excess to drip off. Dredge each tender in the seasoned flour mixture, pressing so the flour adheres. Dip into the egg wash, then return to the flour (or flour + panko) for a double-coated, hand-breaded finish. Place breaded tenders on a wire rack or the empty bowl to rest for 10–15 minutes — this helps the coating set and reduces loss during frying.
Frying & Finishing
Heat Oil
Pour oil into a deep skillet, heavy-bottomed pot, or deep fryer to a depth of about 1.5–2 inches (enough to partially submerge the tenders). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 45–60 seconds.
Fry in Batches
Working in small batches to avoid crowding (3–4 tenders depending on pan size), gently lower the breaded tenders into the hot oil. Fry until deep golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on thickness. Turn once halfway through to ensure even color. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet pan to drain; do not stack them on paper towels (will steam and soften crust).