Hand-breaded Chicken Tenders Recipe

Portion

Trim any excess fat from the chicken breasts. Slice each breast into 4–6 strips about 1 to 1 1/4 inches wide and roughly uniform thickness so they cook evenly (you should have about 12–16 tenders). Pat dry with paper towels.

Season

Lightly season the cut tenders with 1 tsp kosher salt and 1/2 tsp black pepper. Set on a tray while you prepare the brine and breading.

If using the brine: in a bowl dissolve 1 tbs salt and 1 tbs sugar in 2 cups cold water. Submerge the chicken tenders and refrigerate 15–30 minutes (no more than 1 hour). Remove, rinse briefly under cold water, and pat completely dry before proceeding. This yields juicier results but can be skipped if short on time.

In a shallow bowl whisk together 2 large eggs, 1/2 cup buttermilk, 1 tsp hot sauce and 1/2 tsp Dijon until homogenous. Taste for balance; it should be slightly tangy. Place near your breading station.

In a wide, shallow dish combine 1 cup all-purpose flour and 1/4 cup cornstarch and toss to blend. In a second shallow dish combine 1 cup panko breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1 tsp kosher salt and 1/4 tsp cayenne; mix thoroughly. Set both dishes beside the wet dip for an assembly line.

Dredge method: Working one at a time, lightly coat a chicken tender in the flour/cornstarch mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off. Then press into the seasoned panko mixture so the breadcrumbs adhere well; press and turn to get complete coverage. For extra-crispy tenders, repeat the dip into egg and re-coat with panko for a double layer. Place the breaded tenders on a wire rack set over a sheet pan to rest (helps the coating set).

Heat 3 to 4 cups vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dipping the handle of a wooden spoon — steady bubbling indicates readiness.

Fry in batches: carefully add 4–6 tenders (do not overcrowd) and cook 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time per batch will be about 6–8 minutes depending on thickness. Adjust heat to maintain 320–350°F.

Remove tenders with a slotted spoon to a wire rack set over a sheet pan or paper towels. Immediately sprinkle with a little flaky finishing salt if desired. Let rest 2–3 minutes.

Repeat with remaining tenders, letting the oil return to temperature between batches.

Serve warm with lemon wedges and preferred dipping sauces (ranch, honey mustard). For best texture, serve immediately so the coating is crisp; if holding briefly, keep in a single layer in a low oven (200°F / 95°C) on a rack for up to 20 minutes.