Tenders (6) Recipe

Trim and Marinate

Pat the 6 chicken tenders dry with paper towels. Place them in a shallow dish or zip-top bag. In a bowl, whisk together 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper and 1 tbsp hot sauce (optional). Pour the marinade over the tenders making sure each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tenderizing).

Mix Dry Breading

In a wide, shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne. Whisk until evenly combined.

Make Egg Wash

In a separate bowl beat 1 large egg with 2 tablespoons milk until smooth. This step is optional but helps the breading adhere and gives a thicker crust.

Dredge the Tenders

Remove the tenders from the refrigerator, letting excess marinade drip off. One at a time, dip each tender into the egg wash, then press into the flour mixture making sure each piece is fully coated. For extra crunch, double-dip: back into the egg then into the flour again. Place breaded tenders on a wire rack set over a sheet pan. Let them rest for 10–15 minutes to allow the crust to set.

Heat Oil

Pour about 1 cup neutral oil into a heavy skillet (cast iron preferred) — enough to reach about 1/2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry Tenders

Carefully add the breaded tenders to the hot oil in a single layer without overcrowding (work in batches if necessary). Fry for 3–4 minutes per side, turning once, until the crust is golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to keep the oil at roughly 325–350°F so the exterior doesn’t burn before the inside cooks. Total frying time per batch usually 6–8 minutes.

Drain

Using tongs, transfer cooked tenders to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Let rest 2–3 minutes before serving so juices redistribute and crust firms up.

Serve the 6 tenders warm with lemon wedges and your choice of dipping sauce. Enjoy immediately for best texture. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.