Kids Fried Or Grilled Tenders Recipe

Trim and marinate

Pat 1 lb chicken tenderloins dry with paper towels. In a bowl or zip-top bag combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Add the tenders, turning to coat. Refrigerate at least 30 minutes or up to 4 hours (30 minutes is fine for kids’ tenders).

Prepare breading station

Set up three shallow dishes: 1) flour mixture — whisk together 1 cup all-purpose flour, 1 cup panko breadcrumbs, 1/4 cup cornstarch, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp black pepper until evenly combined. 2) egg wash — beat 2 large eggs with 2 tablespoons milk until smooth. 3) a plate for coated tenders. Keep a baking sheet nearby.

Dredge the tenders

Remove each tender from the buttermilk, letting excess drip off. Toss briefly in the flour mixture to coat, then dip into the egg wash, then press into the flour mixture again (for a thicker crust press panko onto both sides). Place coated tenders on the prepared baking sheet. Continue until all tenders are coated. Let rest 5–10 minutes to help the breading adhere.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/3 inch. Heat over medium–medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds when dropped in.

Fry the tenders

Working in a single layer and not crowding the pan, carefully add tenders to the hot oil. Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Prepare grill or grill pan

Preheat an outdoor grill or stovetop grill pan to medium-high (about 400°F/200°C). Brush tenders lightly with 2 tsp oil and spray or oil the grill grates to prevent sticking.

Grill the tenders

Place breaded tenders on the grill, pressing gently so they make full contact. Grill 3–4 minutes per side or until crust is golden and internal temperature reaches 165°F (74°C). Remove and rest 2–3 minutes before serving.

Arrange tenders on a platter with lemon wedges and serve with about 1/2 cup ketchup or your favorite dipping sauce. For kids, cut tenders into bite-sized pieces if desired. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp.