Tenders (4) Recipe

Pat the chicken tenders dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside while you prepare the marinade.

In a medium bowl, whisk together 1 cup buttermilk, 1 tsp hot sauce (if using), and 1/2 tsp garlic powder. Add the seasoned chicken to the marinade, pressing so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 6 hours. (Longer gives more tender, flavorful results.)

While the chicken marinates, combine the breading ingredients in a wide shallow bowl or rimmed baking sheet: 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Whisk thoroughly to distribute spices and break up any lumps.

In a separate shallow dish, whisk together 2 large eggs and 2 tbsp cold water to make an egg wash.

Preheat oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach about 1/2 to 3/4 inch depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and float.

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, pressing lightly so the coating adheres. Shake off excess. Dip into the egg wash briefly, then return to the flour mixture for a second coating, pressing again to create a thick, even crust. Place breaded tenders on a wire rack and let rest 5 minutes to set the crust. Repeat with remaining tenders.

When the oil is at 350°F, lower the heat slightly so it stays between 325–350°F while frying. Fry the tenders in a single layer without overcrowding the pan (work in batches if needed). Cook 3–4 minutes per side, flipping once, until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be about 6–8 minutes per piece depending on thickness.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle immediately with 1/2 tsp finishing salt while hot.

Let tenders rest 2–3 minutes, then serve warm with lemon wedges and your favorite dipping sauces (ranch, honey mustard, barbecue, or ketchup).