Homestyle Tenders (6) Recipe

Pat the 6 chicken tenders dry with paper towels. Place them in a shallow dish or zip-top bag large enough to hold them in a single layer or close to it.

In a small bowl whisk 1 cup buttermilk with 1 tsp fine salt and 1 tsp freshly ground black pepper until salt dissolves. Pour over the tenders so they are fully coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for mild flavor, up to 2 hours for more tenderization).

While the chicken brines, combine the coating ingredients in a shallow wide bowl or rimmed baking sheet: 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp kosher salt and 1/2 tsp ground black pepper. Whisk thoroughly to break up clumps and distribute spices evenly.

Set up a dredging station: place the seasoned flour mixture on one tray or bowl. In a second shallow bowl whisk together 1/2 cup buttermilk and 1 large egg until smooth (this is the wash). Keep a clean tray for the coated tenders to rest before frying.

Remove the tenders from the refrigerator. Let any excess buttermilk drip off. One at a time, dunk each tender into the buttermilk-egg wash, then press into the seasoned flour mixture, coating thoroughly and pressing the flour into the surface so it adheres. For extra-crisp homestyle texture, double-dip: after the first flour coat, return to the wash briefly and coat again in the flour mixture. Place coated tenders on the resting tray and allow to sit for 10–15 minutes to help the coating set.

Pour about 3 to 4 cups neutral oil (enough for a 2–3 inch deep fry in a heavy skillet or Dutch oven) into a heavy-bottomed pot or skillet. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily and begin browning slowly.

Gently lower 2–3 tenders into the hot oil without overcrowding (work in batches so the oil temperature stays consistent). Fry for 3 to 4 minutes per side, turning once, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total fry time typically 6–8 minutes depending on thickness.

Use a slotted spoon or tongs to transfer fried tenders to a wire rack set over a baking sheet to drain and stay crisp. If necessary, keep finished tenders warm in a 200°F (95°C) oven while you finish remaining batches.

When all tenders are cooked, lightly sprinkle with 1/2 tsp finishing salt if desired and serve with lemon wedges and your choice of dipping sauces (ranch, honey mustard, or barbecue).