Kid’s Chicken Tenders Recipe
Make Kid’s Chicken Tenders Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Breading
Egg Wash (or binder)
For Frying / Finishing
Method
Chicken & Marinade
Prepare chicken
Trim fat from the chicken breasts. Cut each breast into 6–8 strips about 1" wide to make kid-sized tenders. Try to keep pieces uniform so they cook evenly.
Place the chicken strips in a shallow bowl or zipper bag. Add 1 cup buttermilk, 1 tsp salt, and 1 tsp black pepper. Stir or shake to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Buttermilk tenderizes and keeps tenders moist.)
Breading
Make breading mix
In a shallow dish large enough for a strip, combine 1 cup flour, 1 cup breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to distribute spices evenly.
Set up breading station
Place the breading dish next to a second shallow dish for the egg wash (2 eggs + 2 tbsp milk beaten together) and a third plate for finished breaded tenders. Keep the marinated chicken within reach.
Coating & Frying
Coat the tenders
Remove a few chicken strips from the buttermilk, letting excess drip off. Dredge first in the flour/breadcrumb mixture, press gently to adhere, then dip into the egg wash, and finally press again into the breadcrumb mixture for a double coating. Place finished tenders on the waiting plate. Repeat with remaining chicken.
Heat oil
In a large skillet, add about 1/2 cup vegetable oil to create a shallow layer roughly 1/4"–1/2" deep. Heat over medium heat until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in ~30 seconds. If you don't have a thermometer, test one piece first and adjust heat so it stays at a steady sizzle without smoking.
Fry tenders
Working in batches (do not crowd the pan), carefully add breaded tenders to the hot oil. Fry for about 3–4 minutes per side (6–8 minutes total) until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so the exterior browns without burning. Transfer cooked tenders to a paper towel–lined plate to drain.