Chicken Tenders (3) Recipe

Slice the chicken breast into 8–10 strips (about 3–4 inches long) to make tenders. Pat the strips dry with paper towels.

Season the chicken strips evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp onion powder. Set aside for 5–10 minutes while you prepare the breading station.

Set up three shallow bowls or rimmed plates: one with the flour and cornstarch mixed together (0.75 cups flour + 0.25 cups cornstarch), seasoned with 1/2 tsp salt and 1/2 tsp black pepper; second with the wet wash (1 egg beaten with 1/2 cup milk and 1 tsp hot sauce if using); third with the breadcrumbs mixed with 1/4 cup grated Parmesan (optional) and 1/2 tsp dried oregano.

Working one piece at a time, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb mixture to fully coat. Place breaded tenders on a wire rack set over a sheet pan (or a plate) while you finish the rest. For an extra-crisp finish, double-dip: after the first breadcrumb coat, return to the egg wash and breadcrumbs again.

Pour about 1/2 to 1 inch of oil into a heavy skillet (use 2 cups as listed) and heat over medium-high until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in about 30–40 seconds. If you don’t have a thermometer, test carefully with one piece.

Working in batches (do not overcrowd), carefully add 3–4 tenders to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning.

Use tongs to transfer cooked tenders to a wire rack set over a sheet pan or to paper towels to drain. Keep finished tenders in a warm oven (200°F/95°C) while you fry remaining batches to keep them crisp.

If desired, squeeze lemon wedges over the tenders and sprinkle with chopped parsley. Serve immediately with your choice of dipping sauces (ketchup, honey mustard, ranch, barbecue).

Leftovers can be stored 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 restore crispness.