Tender (1) Recipe
Make Tender (1) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken + Marinade
Breading / Dredge
Frying + Finish
Method
Marinate the Tender
- 1
Prepare marinade
In a small bowl combine 1/4 cup buttermilk, 0.25 tsp fine salt, 0.125 tsp black pepper, 0.125 tsp garlic powder, 0.125 tsp smoked paprika and 0.25 tsp hot sauce (if using). Whisk until smooth.
- 2
Marinate chicken
Place 1 chicken tenderloin in the marinade, turning to coat completely. Cover and refrigerate for 20–30 minutes (minimum 20 minutes). If short on time, 10 minutes will still help; longer (up to 2 hours) will tenderize further.
Breading and Dredge Prep
- 3
Make dry mix
In a shallow bowl combine 0.33 cups all-purpose flour, 1 tbs cornstarch, 0.125 tsp baking powder, 0.25 tsp fine salt, 0.125 tsp onion powder, 0.25 tsp smoked paprika, 0.125 tsp black pepper and 0.125 tsp cayenne (optional). Whisk to blend evenly.
- 4
Make wet wash
In a second shallow bowl beat 0.5 large egg with 1 tbs milk until smooth.
- 5
Set up dredging station
Arrange the bowls so you have the wet wash and dry mix ready next to a wire rack or plate lined with paper towels.
Dredge the Tender
- 6
Remove the tender from the marinade, letting excess drip off. First dip the tender into the egg wash (coat completely), then transfer to the dry flour mix. Press the flour onto the surface so it adheres, turning to fully coat. Shake off any loose flour and place the breaded tender on a wire rack for 5 minutes so the coating sets.
Fry
- 7
Heat oil
Pour 1.5 cups neutral oil into a small skillet so the oil depth is about 1/2" (enough for shallow frying). 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: it should sizzle steadily and brown slowly.
- 8
Fry the tender
Carefully place the breaded tender into the hot oil. Fry for 2–3 minutes per side, turning once, until coating is golden-brown and crisp. Maintain oil temperature around 325–350°F — reduce heat if browning too quickly.
- 9
Check doneness
Use an instant-read thermometer inserted into the thickest part of the tender; the internal temperature should reach 165°F (74°C). If you do not have a thermometer, ensure the juices run clear and the center is opaque.
- 10
Drain and rest
Transfer the tender to a wire rack or paper towel-lined plate to drain for 1–2 minutes. While still warm, sprinkle a pinch of finishing salt to taste.
