Chicken Tenders Recipe

Prepare chicken

Pat the chicken tenders dry with paper towels. Trim any connective tissue so pieces are uniform thickness (about 1/2 inch) to ensure even cooking.

Make dry mix

In a wide shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Ensure there are no lumps.

In a second wide shallow bowl, whisk the eggs with the buttermilk and hot sauce (if using) until homogenous. This will help the coating adhere and add tenderness.

Set up a breading station: dry mix in one bowl, wet mix in another. Working one at a time, dredge each tender first in the dry flour mixture, shaking off excess, then dip into the wet mixture, and finally press back into the dry mixture to create an even, slightly thick coating. Place coated tenders on a wire rack set over a baking sheet and let rest 10 minutes — this helps the coating adhere and prevents it from falling off during frying.

Pour the oil into a large heavy skillet or Dutch oven to a depth of about 1 inch (about 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and brown slowly.

Fry the tenders in batches so they aren't crowded. Carefully lower 3–4 tenders (depending on pan size) into the hot oil. Fry, turning once, until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side (6–8 minutes total) depending on thickness. Adjust heat to maintain oil temperature around 325–350°F.

Use a slotted spoon or tongs to transfer the cooked tenders to a wire rack set over a baking sheet to drain. Lightly season with a pinch of salt while still hot. Repeat with remaining tenders. Let rest 2 minutes before serving so juices redistribute.

While the tenders fry, combine mayonnaise, sour cream (or Greek yogurt), and buttermilk in a small bowl. Stir in chopped dill, chives, minced garlic, lemon juice, salt, and black pepper. Taste and adjust seasoning or acid. If you prefer a thinner ranch, add more buttermilk 1 tsp at a time.

Chill the ranch for at least 10 minutes if time allows to let flavors meld. Serve chilled alongside the warm chicken tenders.

Arrange chicken tenders on a platter with lemon wedges and a bowl of ranch. Serve immediately while tenders are hot and crispy.

Leftovers: store cooked tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to restore crispness.