Chicken Tenders Recipe

Trim and cut

If using whole breasts, slice each breast into 3–4 even strips (about 1" wide) to create tenders. Pat pieces dry with paper towels.

Marinate

In a large bowl or container, whisk together buttermilk, eggs, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and optional hot sauce. Add the chicken strips, pressing to submerge. Cover and refrigerate at least 2 hours, preferably 4–8 hours (up to overnight) to tenderize and flavor.

Drain slightly before breading

When ready to bread, lift chicken from marinade and let excess drip off for 1–2 minutes. Reserve marinade container for any cleanup.

Prepare dry mix

In a shallow wide bowl or rimmed baking sheet, combine flour, panko, cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp dried oregano. Mix well so ingredients are evenly distributed.

Dredge for double-coated crispiness (recommended)

Set up an assembly line: marinated chicken, dry mix. For each piece: press the chicken into the dry mix to coat evenly, shake off excess, dip quickly back into the reserved small amount of marinade or a beaten egg (if you prefer more adhesion), then press again into the dry mix for a second coating. Place breaded tenders on a wire rack set over a sheet pan to rest 10–15 minutes; this helps the coating adhere and dries the surface for crisper frying.

Heat oil

Add 1–1.5 cups neutral oil to a large heavy skillet (cast iron preferred) to a depth of about 1/2"–3/4" or use a deep fryer set to 350°F (175°C). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 40–60 seconds.

Fry in batches

Working in batches (do not overcrowd), carefully add tenders to the hot oil. Fry 3–5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total fry time per tender will be about 6–8 minutes depending on thickness. Adjust heat to maintain 325–350°F so the outside doesn't burn before the center cooks.

Drain and finish

Use a slotted spatula or tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. For extra flavor and shine, melt 2 tbs butter and brush lightly over the hot tenders, then sprinkle with chopped parsley if desired. Keep finished tenders warm in a 200°F (95°C) oven on a rack while frying remaining batches.

Arrange tenders on a platter and serve with honey mustard, BBQ sauce, ranch and lemon wedges. For catering, keep tenders in chafing trays over low heat or in covered hotel pans in a warm holding cabinet; replenish sauces in serving bowls or squeeze bottles for easy service.