Chicken Tenders Recipe

Trim and slice

If using chicken breasts, slice them into 1–1.5 inch wide tender strips. Pat the pieces dry with paper towels.

In a bowl or zip-top bag combine 1 cup buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Add the chicken, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

In a shallow bowl or wide plate whisk together 1.5 cups flour, 0.5 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried thyme, 0.25 tsp cayenne (optional), 0.5 tsp baking powder, 1 tsp kosher salt and 0.5 tsp black pepper. This dry mix will create a crunchy, flavorful crust.

Set up a three-step station: (A) 0.5 cup flour mixed with 0.25 tsp kosher salt in a shallow dish for an initial dry dredge; (B) beat 2 large eggs with 1/4 cup milk in a second dish for the wet wash; (C) the seasoned flour/cornstarch breading in a third dish.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour (A), shake off excess, dip into the egg wash (B), then toss in the seasoned breading (C), pressing gently so the coating adheres. Place breaded tenders on a wire rack and let rest 10–15 minutes — this helps the crust set and prevents it from falling off in the oil.

Pour about 4 cups of oil into a heavy-bottomed Dutch oven or deep skillet to a depth of 1.5–2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading — it should sizzle and become golden in about 30–45 seconds.

Fry the tenders in batches to avoid crowding (3–5 pieces per batch depending on pot size). Carefully lower each piece into the oil and cook until golden brown and the internal temperature reads 165°F (74°C), about 3–4 minutes per side (6–8 minutes total depending on thickness). Flip once during cooking so both sides brown evenly.

Use a slotted spoon or spider to remove tenders to a wire rack set over a baking sheet to drain. Keep finished batches warm in a low oven (200°F / 95°C) while frying remaining tenders.

When most of the chicken is fried and resting, make the gravy. Wipe out excess oil from a skillet leaving about 1 tablespoon of pan oil/drippings (or use 2 tbs unsalted butter instead). If using butter, melt it over medium heat.

Add 2 tablespoons flour to the butter/drippings and whisk to form a paste (roux). Cook, whisking, for 1–2 minutes until it bubbles and loses the raw flour taste but does not brown.

Gradually whisk in 2 cups whole milk and 1/4 cup chicken stock or reserved pan drippings, smoothing lumps as you go. Bring to a gentle simmer over medium-low heat, whisking frequently, until the gravy thickens to a coating consistency, about 5–7 minutes.

Season gravy with 3/4 tsp kosher salt and 1 tsp black pepper. Taste and adjust seasoning. If gravy becomes too thick, thin with a tablespoon of milk at a time to desired consistency.

Transfer fried tenders to a serving platter. Spoon warm cream gravy over the tenders or serve gravy on the side for dipping.

Garnish with chopped parsley and lemon wedges if using. Serve immediately while hot and crisp.