Homestyle Tenders Recipe

Pat the chicken strips dry with paper towels. Place in a bowl or zip-top bag.

Whisk together buttermilk, egg, hot sauce (if using), and 1 tsp kosher salt until combined. Pour over chicken, making sure strips are fully submerged. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

In a shallow bowl or wide dish, combine flour, cornstarch, powdered buttermilk (if using), garlic powder, onion powder, smoked paprika, black pepper, dried oregano, sugar, and 1 tsp kosher salt. Whisk to thoroughly blend and aerate the mix.

Double-dip for extra-crispy coating

Remove chicken strips from the buttermilk marinade one at a time, letting excess drip back into the bowl. Dredge each strip in the flour mixture, pressing the coating firmly so it adheres. For an extra-crispy homestyle crust, return the coated strip to the buttermilk briefly (5–10 seconds) then re-coat in the flour mixture, pressing again.

Place breaded tenders on a wire rack set over a baking sheet and let rest for 10–15 minutes. This helps the coating set so it adheres during frying.

If making the naked version, skip the breading. Remove the marinated chicken, pat lightly dry, rub with 1 tablespoon oil, and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. For best texture, sear in a hot skillet or grill until cooked through (see frying/finish times below).

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (roughly 1 to 1.5 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle and brown slowly.

Working in batches (do not overcrowd), gently lower breaded tenders into the hot oil. Fry 3–4 minutes per side, turning once, until the coating is golden-brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Total fry time will be about 6–8 minutes per batch depending on thickness.

For naked tenders cooked in skillet: heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high. Add strips in a single layer and sear 2–3 minutes per side until golden and internal temperature reaches 165°F (74°C).

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or onto paper towels to drain. Rest for 2–3 minutes to allow juices to settle.

Bake frozen tater tots according to package instructions (usually 20–25 minutes at 425°F / 220°C), turning once so they become evenly crispy. For a crispier result, spread in a single layer on a rimmed sheet and bake on the top rack.

Portion tenders into 4-piece or 6-piece servings: for a 4-piece order, use approximately 0.5 lb total prepared chicken and 1 cup of baked tots; for a 6-piece order, use approximately 0.75 lb chicken and 1.5 cups tots. Serve hot with 2 tablespoons of your chosen sauce on the side in a small ramekin.

Optional: garnish with a lemon wedge and chopped fresh parsley for color, and offer extra napkins.