Hand Breaded Chicken Tenders Recipe

Trim and slice

Trim any fat or connective tissue from the chicken breasts. Slice each breast into even 1/2- to 3/4-inch thick strips (tenders). Aim for pieces about 4–5 inches long for uniform cooking.

Place the chicken strips in a shallow bowl or zip-top bag. Add the buttermilk, Worcestershire sauce, garlic powder, onion powder, kosher salt, and black pepper. Stir or shake to coat completely.

Cover and refrigerate for at least 30 minutes and up to 8 hours. (30 minutes gives flavor and helps tenderize; overnight makes them more tender.) Remove from fridge 20 minutes before breading to take off chill.

Set up a three-station breading area: one shallow bowl with the flour-cornstarch-spice mix, one bowl with the egg wash, and one shallow pan with the panko mixture.

Make dry mix

In a shallow bowl or rimmed plate combine all-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Whisk to combine and break up any lumps.

Make panko mix

In a separate shallow bowl combine panko breadcrumbs and 1/4 tsp additional kosher salt (included above in the breading list). If you prefer a finer crust, pulse the panko 1–2 times in a food processor — do not overprocess.

Make egg wash

In a third bowl whisk the eggs with the milk until smooth and slightly frothy.

Remove one strip of marinated chicken at a time. Shake off excess buttermilk, dredge first in the seasoned flour mixture, tapping off excess. Next dip into the egg wash, allowing excess to drip off. Finally press firmly into the panko mixture, coating all sides. For a thicker crust, repeat the egg wash and panko step once more. Place breaded tenders on a wire rack set over a baking sheet. Continue until all strips are breaded.

Once breaded, refrigerate the tenders on the rack for 15–20 minutes to help the coating adhere and reduce oil splatter.

Heat a deep skillet or Dutch oven with 1½–2 inches of neutral oil over medium-high heat. Attach a thermometer to the pot. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of breading — it should sizzle steadily and brown in about 45–60 seconds.

Working in batches (do not overcrowd), gently place 4–6 tenders into the hot oil. Maintain oil temperature between 325–350°F (160–175°C). Fry for 3–4 minutes, turning once, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Smaller strips may cook in 2.5–3 minutes; thicker pieces may take up to 5 minutes.

Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a baking sheet to drain. Do not stack them on paper towels, as steam will soften the crust. Sprinkle with finishing salt while still hot and squeeze lemon wedges over as desired.

Keep finished tenders warm in a 200°F (95°C) oven on the wire rack if frying multiple batches. Reheat briefly in a 375°F (190°C) oven for 6–8 minutes if needed; avoid microwaving to preserve crispness.