(4 Pc.) Chicken Tender Recipe

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1. 1

   Prepare the marinade (buttermilk soak)

   In a medium bowl, whisk together the buttermilk (1 cup), hot sauce (1 tbs), salt (1 tsp), black pepper (1/2 tsp), garlic powder (1 tsp) and paprika (1 tsp). Submerge the 4 chicken tenderloins in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. (Longer marinating tenderizes and flavors the meat.)

2. 2

   Make the dry breading mix

   In a shallow dish, combine all-purpose flour (1 cup), cornstarch (1/4 cup), salt (1 tsp), black pepper (1/2 tsp), paprika (1 tsp), onion powder (1/2 tsp), garlic powder (1/2 tsp) and cayenne (1/4 tsp, optional). Mix thoroughly so the spices are evenly distributed.

3. 3

   Prepare egg wash and panko

   In a separate shallow bowl beat 2 eggs with 1 tsp water until smooth. Place panko breadcrumbs (1 cup) in a third shallow dish and fluff with a fork so they are airy for better crisping.

4. 4

   Dredge the tenders (double coating)

   Remove a tenderloin from the buttermilk, letting excess drip off. Dredge it lightly in the flour mixture, shaking off excess. Dip it into the beaten eggs, then press it into the panko so it is fully coated. Place the coated tender on a wire rack set over a tray or baking sheet. Repeat with remaining tenders. Let the coated tenders rest 10 minutes on the rack — this helps the coating adhere and dries the surface for a crisper fry.

5. 5

   Heat the oil

   Pour vegetable oil into a deep pot, Dutch oven, or deep fryer to a depth of about 2 to 3 inches (enough for shallow-deep frying). Heat the oil to 175°C (350°F). If you don't have a thermometer, heat until a small piece of bread browns in about 45 seconds.

6. 6

   Fry the tenders

   Fry the chicken in batches without overcrowding (2 tenders per batch depending on pot size). Gently lower each coated tender into the hot oil. Fry for 3 to 4 minutes per side (total 6–8 minutes), turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Adjust heat as needed to keep oil between 165–180°C (330–355°F).

7. 7

   Drain and rest

   Using a slotted spoon or tongs, transfer cooked tenders to a wire rack set over a baking sheet to drain excess oil for 2–3 minutes. This preserves crispness better than paper towels.

8. 8

   Finish and serve

   Serve the 4-piece chicken tender order hot with lemon wedges and 1/2 cup dipping sauce (ranch, honey mustard, or your choice). Optionally sprinkle a light pinch of salt or extra paprika over the hot tenders to taste.