Spring House Chicken Tenders Recipe

Trim and slice

Trim any fat from chicken breasts and slice each breast into 6–8 equal-width tenders (about 3–4 oz each). Pat dry with paper towels.

Marinate

In a medium bowl, whisk together buttermilk, kosher salt, black pepper, garlic powder and optional hot sauce. Add chicken tenders and submerge. Cover and refrigerate at least 1 hour and up to 6 hours (overnight not recommended because tenders are thin).

Prepare dry mix

In a shallow wide bowl or rimmed baking sheet, combine flour, panko, cornstarch, smoked paprika, onion powder, dried thyme, celery salt, fresh black pepper and kosher salt. Whisk briefly so the panko is coated and the spices are even.

Prepare wet mix

In a separate shallow bowl, whisk together the egg and milk until combined. Remove marinated tenders from refrigerator and let excess buttermilk drip off; reserve a tablespoon of marinade in the bowl if you like extra flavor when dredging.

Dredge

One at a time: shake off excess buttermilk, dip tender into the egg wash, then press firmly into the dry breading mixture, turning to coat completely. For an extra-crisp double-coat, return the coated tender to the egg wash for a quick dip then re-coat in the dry mix. Place coated tenders on a wire rack set over a sheet pan; let rest 10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a deep skillet or medium saucepan to a depth of about 1 to 1 1/4 inches. Heat over medium-high until the oil reaches 350°F (175°C) — about 6–8 minutes. If you don't have a thermometer, test by dropping a pinch of breading into oil; it should sizzle steadily and brown in ~45 seconds.

Fry

Working in batches (do not overcrowd), carefully lower 3–4 tenders into the hot oil. Fry until golden brown and an internal temperature of 165°F (74°C) is reached, about 3–4 minutes per side (total 6–8 minutes depending on thickness). Flip once halfway. Adjust heat to keep oil between 325–350°F (165–175°C).

Drain

Use a slotted spoon or tongs to transfer tenders to a paper towel–lined plate or a wire rack over a sheet pan to drain. Lightly season immediately with a pinch of kosher salt while still hot.

Garnish

Sprinkle chopped fresh parsley over the tenders and arrange lemon wedges on the plate.

Serve

Serve hot with ranch dressing or honey mustard for dipping. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to re-crisp.