Chicken Tenders Recipe

Prepare marinade

In a medium bowl combine 1 cup buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Whisk to combine.

Trim any excess connective tissue from the chicken tenderloins and pat them dry with paper towels.

Place the tenders in the bowl with the buttermilk mixture, turning to coat thoroughly. Cover and refrigerate for 15–20 minutes (or up to 1 hour for a slightly more tender result).

Set up a three-station breading line: bowl 1 = dry flour mix (1 cup all-purpose flour + 1/2 cup cornstarch + 1 tsp salt + 1/2 tsp black pepper + 1 tsp paprika + 1/2 tsp onion powder) — whisk together; bowl 2 = egg wash (2 eggs + 1/4 cup milk, beaten); bowl 3 = panko breadcrumbs (1.5 cups) placed in a shallow dish.

Remove a marinated tender from the buttermilk, letting excess drip off. Dredge in the flour mix, shaking off excess. Dip into the egg wash, then press firmly into the panko breadcrumbs so the crumbs adhere well. Place breaded tenders on a wire rack while you bread the rest.

Repeat until all tenders are breaded. For extra crispness, let the breaded tenders rest 5–10 minutes on the rack to set before frying.

Heat a deep, heavy skillet or Dutch oven over medium-high heat and add about 2–3 inches of vegetable oil (approximately 3 cups, depending on your pan). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Working in batches (do not overcrowd), carefully add breaded tenders to the hot oil. Fry for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to turn once halfway through cooking.

Remove cooked tenders to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a low oven (200°F / 95°C) if needed while finishing the remaining batches.

If you prefer a lower-oil method: place breaded tenders on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until crisp and cooked through.

While chicken is marinating, preheat oven to 425°F (220°C). Wash and scrub 2 russet potatoes. Cut into fries (about 1/2" thick). Pat dry with a towel to remove moisture.

Toss the cut potatoes in a bowl with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder until evenly coated.

Spread fries in a single layer on a baking sheet lined with parchment (do not overlap). Bake for 20–25 minutes, turning once halfway, until golden and crisp. Serve hot alongside the tenders.

In a pitcher, dissolve 1/3 cup granulated sugar into 4 cups water. Add 1/2 cup fresh lemon juice and stir until sugar is dissolved. Add ice to taste and chill. Serve in a small cup for kids.

Arrange 3 chicken tenders per child (adjust to appetite) on a plate with a portion of oven fries. Offer dipping sauces such as ketchup, honey mustard or BBQ on the side. Serve lemonade or the child's preferred drink.

Leftovers: store cooled tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.