Hand Breaded Chicken Tenders Recipe

Trim and cut

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 to 1 1/2 inches wide and 4 inches long to form tenders. Pat the strips dry with paper towels.

In a medium bowl, whisk together the buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 Tbsp hot sauce (if using). Add the chicken strips, pressing them under the liquid so they are fully submerged. Cover and refrigerate for at least 1 hour and up to 6 hours. The buttermilk tenderizes and seasons the chicken.

Set up three shallow pans or bowls: one for flour mixture, one for egg wash, and one for the brined chicken. In the first pan combine 1 1/4 cups all-purpose flour and 1/4 cup cornstarch. Add 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk to fully combine.

In the second pan, whisk together 2 large eggs, 2 Tbsp whole milk and 1/4 tsp kosher salt until smooth.

Keep the third pan ready for the drained, brined chicken strips. For a thicker crust, you can double-dip: flour → egg → flour.

Remove chicken from the buttermilk, letting excess drip back into the bowl. One at a time, dredge each strip in the flour mixture, shaking off excess, then dip into the egg wash, then return to the flour mixture pressing lightly so the flour adheres. Place the breaded tenders on a wire rack set over a sheet tray. Let them rest 10–15 minutes at room temperature to help the coating set (this reduces falling-off during frying).

Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat the oil over medium-high heat until it registers 350°F (175°C) on a thermometer. If you do not have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Working in batches (do not overcrowd the pan), gently add 4–6 tenders to the oil. Fry for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as necessary to keep oil between 325–350°F so the coating crisps without burning.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet tray or to paper towels to drain briefly. Sprinkle immediately with a light pinch of salt if desired. Repeat with remaining tenders.

When all tenders are cooked, let them rest 2–3 minutes. Arrange on a platter, garnish with chopped parsley and lemon wedges. Serve hot with the optional dipping sauce.

While the chicken fries, whisk together 1/2 cup mayonnaise, 2 tsp honey, 1 tsp Dijon mustard, 1/4 tsp hot sauce (if using), 1/2 tsp lemon juice, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.