(5 Pc.) Chicken Tender Recipe

Trim and prepare

Pat the 5 chicken tenders dry with paper towels. Trim any excess fat or membranes so tenders are even in thickness for consistent cooking.

In a mixing bowl or resealable container, combine 1 cup buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp hot sauce (if using). Whisk to combine.

Submerge the tenders in the buttermilk mixture, covering completely. Seal or cover and refrigerate for at least 60 minutes (preferred 2 hours) to tenderize and flavor. If short on time, 30 minutes will still improve texture.

When ready to bread, remove tenders from refrigerator. Let excess marinade drip off then transfer to a wire rack or plate. Pat lightly with paper towel to remove excess buttermilk so breading adheres better.

Set up a three-station breading line: 1) seasoned flour mix, 2) egg wash, 3) panko mix.

In a shallow bowl, whisk together 1 cup all-purpose flour and 1/4 cup cornstarch. Add 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne (if using). Mix thoroughly.

In a second shallow bowl, beat 2 eggs with 2 tablespoons milk until combined (this is the egg wash).

In a third shallow bowl, combine 1/2 cup panko breadcrumbs. You may reserve a few tablespoons of panko to press on the tenders for extra crunch after the final dredge.

Dredging method: One at a time, roll each marinated tender in the seasoned flour mixture, shaking off excess. Dip into the egg wash, letting excess drip away, then place into the panko bowl and press gently so panko adheres. For an extra-crispy crust, repeat the dip in egg wash and a second coat of panko (optional). Place breaded tenders on a wire rack and let rest 10 minutes to firm up the coating.

Pour about 4 cups oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches headspace. Attach a deep-fry or candy thermometer to the pot. Heat oil over medium-high heat to 350°F (175°C). Maintain temperature between 340–360°F while frying.

Working in a single layer (do not overcrowd), gently lower breaded tenders into the hot oil using tongs. Fry 3 to 4 minutes per batch, turning once halfway through, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Times may vary slightly depending on tender thickness.

Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a sheet pan (do not stack). This keeps the crust crisp. Sprinkle a light pinch of salt over the hot tenders immediately if desired.

Let rest 2–3 minutes to reach final temperature, then serve hot. If holding briefly, keep in a single layer on a rack in a low oven (200°F / 95°C) up to 10–15 minutes to maintain crispness.

In a small bowl, whisk together 2 tablespoons mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard and 1 teaspoon lemon juice until smooth. Taste and adjust seasoning with a pinch of salt and black pepper to taste.

Transfer to a small ramekin and serve alongside the hot chicken tenders.