Chicken Tenders Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim away any fat or connective tissue. Slice each breast into 3–4 strips about 1/2–3/4 inch wide to make tenders (you should end up with about 12–16 tenders from 1 lb).

Season and marinate

Place the sliced chicken in a bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Pour 1 cup buttermilk over the seasoned chicken, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Prepare breading stations

Arrange three shallow bowls or rimmed plates: In bowl 1 combine 1 cup all-purpose flour and 1/4 cup cornstarch. In bowl 2 whisk together 2 eggs and 2 tablespoons water until blended. In bowl 3 combine 1 cup panko, 2 tsp paprika, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp freshly ground black pepper and 1 tsp kosher salt; stir to distribute spices evenly.

Dredge chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dredge first in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the panko mixture to coat completely. Place on a wire rack set over a sheet pan. Repeat with remaining pieces. For extra crispiness, double-dip: return coated pieces briefly to the egg wash and then again into the panko mixture.

Rest before frying

Let the breaded tenders rest on the rack for 10–15 minutes at room temperature; this helps the coating adhere and reduces oil splatter.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of ~1 inch. Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of panko into the oil — it should sizzle and brown steadily.

Fry tenders

Working in batches to avoid crowding, gently place breaded tenders into the hot oil. Fry for 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as necessary to maintain 325–350°F. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet pan or paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying the rest.

Finish and serve

If desired, squeeze a little lemon over the tenders. Serve hot with honey mustard and BBQ sauce on the side for dipping. Offer lemon wedges if using.

Honey mustard (quick)

If making a simple honey mustard: whisk together 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons honey and a pinch of salt and black pepper until smooth. Adjust sweetness or tang to taste and transfer to a small bowl for serving.

Serving

Place two small bowls on the plate: one with 1/4–1/2 cup honey mustard and one with 1/4–1/2 cup BBQ sauce. Arrange chicken tenders alongside fries, salad or coleslaw as desired.