Name: sneakybirds Homestyle Tenders (4) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 cup buttermilk; 1 tsp hot sauce (optional); 1 cup all-purpose flour; 2 tbsp cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp granulated sugar; 1 tsp baking powder; 1 tsp kosher salt; 0.5 tsp black pepper; 2 large eggs; 2 tbsp milk; 2 cups neutral oil for frying (vegetable or canola); 0 to taste cooking oil spray (optional); 0.5 tsp kosher salt; 2 each lemon wedges; 0.5 cup dipping sauce (ranch, honey mustard, or BBQ)

Method

For the chicken

Trim and cut

Trim any fat from the chicken breasts. Slice each breast into 3–4 strips about 1" wide and 3–4" long to yield 4 servings of tenders.

Season and marinate

Place the chicken strips in a bowl. Sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Pour in the buttermilk and hot sauce (if using) to fully submerge the pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and adds flavor.

Breading

Make the seasoned flour

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, granulated sugar, baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until evenly mixed.

Prepare egg wash

In a separate shallow bowl beat the 2 eggs with 2 tbsp milk until smooth.

For dredging and frying

Set up dredging station

Arrange three stations: (1) seasoned flour, (2) egg wash, (3) seasoned flour again for a double-dredge. This double coating builds a thicker homestyle crust.

Dredge the tenders

Remove a chicken strip from the buttermilk, letting excess drip off. Dredge in the flour mixture, then dip into the egg wash, then return to the flour and press gently to adhere. Place on a wire rack while you finish the rest.

Heat the oil

Pour about 1.5–2 cups neutral oil into a heavy skillet or Dutch oven to reach roughly 1/2"–1" depth. Heat over medium-high until the oil temperature reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry the tenders

Working in batches to avoid crowding, carefully lower 3–4 tenders into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F while frying. Use a slotted spoon to transfer the cooked tenders to a wire rack set over a baking sheet to drain.

Season after frying

While still hot, sprinkle the tenders lightly with the remaining 1/2 tsp kosher salt. Let rest 2–3 minutes before serving.

Finish and serve

Serve the homestyle tenders with lemon wedges and your choice of dipping sauce. If desired, keep finished tenders warm in a 200°F (95°C) oven for up to 15 minutes on a rack so the crust stays crisp.