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Ingredients
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Chicken
Breading station
For frying
To serve (optional)
Method
Chicken
- 1
Prepare and season
Slice the chicken breasts into 1/2-inch to 3/4-inch thick tenders. Pat each piece dry with paper towels. In a bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Sprinkle the seasoning evenly over the chicken tenders and rub lightly so each piece is coated. Let sit while you prepare the breading station, about 5–10 minutes.
Breading station
- 2
Set up
Arrange three shallow bowls or pie plates. In the first bowl place the 3 tbs flour. In the second bowl whisk together the 2 eggs and 1 tbs buttermilk until smooth. In the third bowl combine 1 cup Panko breadcrumbs, 2 tbs grated Parmesan (if using), 1 tsp extra paprika, 1 tsp salt, and 1/2 tsp black pepper; mix to combine.
- 3
Bread the tenders
Working one at a time: dredge a seasoned chicken tender in the flour, shaking off excess; dip into the egg-buttermilk mixture, allowing excess to drip back into the bowl; then press firmly into the Panko mixture until well coated. Place breaded tenders on a wire rack set over a baking sheet. Repeat with remaining pieces. For best adhesion, let breaded tenders rest 10 minutes in the fridge (optional).
For frying
- 4
Heat the oil
Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/3 inch depth (enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) on a thermometer, or when a small piece of breadcrumb sizzles immediately and browns slowly.
- 5
Fry the tenders
Carefully add 3–4 breaded tenders to the hot oil without crowding the pan. Fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning; maintain oil around 325–350°F. Transfer cooked tenders to a wire rack or paper towels to drain. Repeat with remaining tenders, adding more oil if necessary.
- 6
Finish
If you prefer extra-crisp finish, place fried tenders on a baking sheet and keep in a 200°F (95°C) oven for up to 10 minutes while you finish frying the rest so they stay warm and crispy.
To serve
- 7
Arrange chicken tenders on a plate, garnish with lemon wedges, and serve immediately with desired dipping sauces.