Chicken Tenders Recipe

Trim and marinate

Pat the chicken tenders dry with paper towels. If using whole chicken breasts, slice into 3/4–1" strips. Place the strips in a bowl or resealable bag. Add buttermilk, hot sauce (if using), garlic powder, 2 tsp of the salt, and 1/2 tsp black pepper. Toss to coat so each piece is submerged in the marinade. Refrigerate at least 30 minutes — preferably 1–3 hours for best flavor and tenderness (up to overnight).

Prepare dry mix

In a shallow dish, whisk together the all-purpose flour, panko breadcrumbs, cornstarch, smoked paprika, onion powder, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Break up any clumps of panko so the mixture is even.

Prepare wet mix

In a second shallow bowl, beat the eggs with 2 tablespoons milk (or water) and the optional mustard until smooth.

Set up dredging station

Arrange three shallow trays or bowls in this order: (1) plain flour (optional—you can use a small amount of the dry mix as first dredge) or reserved portion of breading, (2) the egg wash, (3) the seasoned panko mix. This makes an even, crunchy coating.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off but do not pat completely dry. Lightly dredge each tender in the flour/reserved dry mix, dip in the egg wash ensuring it's fully coated, then press into the panko mixture until well encrusted. Place on a wire rack and let rest 5–10 minutes to help the coating adhere. Repeat for all pieces. If you prefer a thicker crust, double-dip: egg wash again and re-coat in panko.

Heat oil

Pour enough oil into a heavy skillet (cast iron or stainless) to come about 1/3"–1/2" up the side, about 1 cup for a 10" skillet. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one small piece of breading — it should sizzle and brown in about 45–60 seconds.

Fry tenders

Working in batches to avoid crowding, carefully add breaded tenders to the hot oil. Fry for about 2.5–3.5 minutes per side (5–7 minutes total), adjusting time depending on thickness, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Turn only once for even color. Keep cooked pieces on a wire rack set over a baking sheet to drain; this preserves crispness. If using the oven, you can finish batches at 200°F (95°C) while frying remaining tenders.

Season and serve

Lightly sprinkle finished tenders with finishing salt to taste and serve with lemon wedges. Let them rest 2 minutes before serving so juices redistribute.

Make sauce

While chicken fries, whisk together mayonnaise, honey, Dijon mustard, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.