Chicken Tenders Recipe

Trim and marinate

Pat chicken tenders dry with paper towels. Place in a shallow bowl or zip-top bag. Stir together buttermilk, hot sauce, 1/2 tsp kosher salt and 1/4 tsp black pepper; pour over tenders so they are submerged. Cover or seal and refrigerate for at least 1 hour and up to 8 hours (overnight fine) to tenderize and flavor.

Combine dry ingredients

In a wide shallow bowl or rimmed plate combine flour, panko, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Mix thoroughly so breadcrumbs and seasonings are evenly distributed.

Prepare egg wash

In a separate shallow bowl whisk together 2 eggs and 2 tablespoons milk until smooth.

Dredge the tenders

Remove one piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge first in the dry flour mixture, pressing lightly to adhere. Dip into the egg wash, then press back into the dry mixture for a second coat. Place on a wire rack while you finish breading the rest. Repeat for all tenders.

Heat oil

Pour about 1 cup vegetable oil into a 10" skillet (or a heavy-bottomed pan) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of bread sizzles immediately on contact. Maintain temperature between 325–350°F while frying; adjust heat as needed.

Fry the tenders

Working in a single layer and not crowding the pan, add 3–4 tenders and fry 2.5–3.5 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Use tongs to flip gently. Transfer cooked tenders to a wire rack set over a baking sheet to drain; this keeps them crisp. Repeat with remaining tenders, letting oil return to temperature between batches.

Finish and serve

If desired, sprinkle a little finishing salt over the hot tenders and serve with lemon wedges. Let rest 2 minutes then serve immediately with the optional dipping sauce.

Make sauce

While the chicken rests, whisk together mayonnaise, honey, Dijon mustard and 1/2 tsp hot sauce in a small bowl until smooth. Taste and adjust sweetness or heat as desired. Serve alongside tenders.