Crispy Chicken Tenders Recipe

Prepare the chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 evenly sized strips (about 1/2 to 3/4 inch thick). Pat the strips dry with paper towels.

Season and set up dredging station

In a shallow bowl combine flour, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second bowl whisk the eggs with the buttermilk until smooth. In a third shallow bowl combine panko breadcrumbs, grated Parmesan, remaining 1/2 tsp paprika, remaining 1/4 tsp black pepper, cayenne (if using), and a pinch (about 1/2 tsp) kosher salt.

Dredge the chicken

Working one at a time, coat each chicken strip in the seasoned flour, shaking off excess, then dip into the egg-buttermilk, letting excess drip back into the bowl. Press the strip into the panko mixture, coating thoroughly and pressing to adhere. Place coated strips on a wire rack set over a baking sheet; this keeps them from getting soggy. Repeat until all strips are coated.

Heat the oil

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/3 inch (roughly 1 cup in a 10–12-inch skillet). Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb sizzles and browns within 20–25 seconds when dropped in. Maintain medium-high heat — avoid overheating (smoking) the oil.

Fry the tenders

Carefully add 3–5 tenders to the hot oil without overcrowding (work in batches). Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil near 325–350°F. Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to catch drips; keep warm in a 200°F (95°C) oven while remaining batches finish.

Finish and rest

Once all tenders are cooked, let them rest 2 minutes on the rack. This keeps the crust crisp. Taste one and adjust seasoning with a light sprinkle of salt if desired.

In a small bowl whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar (or lemon juice), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust sweetness or acidity to preference. Chill until ready to serve.

If using store-bought BBQ sauce, combine it in a small saucepan with 1 tsp honey or brown sugar and a splash of hot sauce if you like heat. Warm gently over low heat until combined and slightly thickened (2–3 minutes). Keep warm for dipping, or serve at room temperature.

Arrange chicken tenders on a platter, garnish with chopped parsley if using, and serve with lemon wedges and either honey mustard or BBQ sauce on the side for dipping.