Grown Folk's Chicken Tender Recipe

Marinate

Pat chicken tenders dry. In a bowl, combine buttermilk and 1 tablespoon hot sauce (if using). Add chicken, fully submerge, cover and refrigerate for at least 30 minutes or up to 4 hours to tenderize and flavor.

Prep dredges

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. In a second shallow dish beat the eggs. In a third dish place the panko breadcrumbs.

Coat

Remove a tender from the buttermilk, letting excess drip off. Dredge first in the flour mixture, then dip in beaten eggs, then press into panko to fully coat. Place on a wire rack and repeat with remaining tenders. For extra-crispy result double-dip by returning to egg and panko once more.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a pinch of breadcrumbs sizzles immediately.

Fry

Fry tenders in batches without crowding, 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F. Transfer cooked tenders to a wire rack set over a baking sheet; keep warm in a 200°F oven if needed.

Optional Buffalo toss

If making Buffalo-style tenders, place hot cooked tenders in a bowl, add Buffalo sauce (about 1/2 cup for 1 lb), and toss to coat evenly. Serve one style per order or offer sauce on the side as requested.

Butter one side of each Texas toast slice with room-temperature butter. Toast buttered-side down in a hot skillet over medium heat 2–3 minutes until golden and crisp. Alternatively broil buttered slices 1–2 minutes per side until browned. Keep warm.

For each sandwich, place one slice of Texas toast buttered-side down. Add a layer of shredded lettuce (optional), 2–3 crispy chicken tenders (or Buffalo-tossed if selected), and a few pickle slices. Top with the second slice of Texas toast, buttered side up. Press gently and cut in half if desired.

Serve immediately with choice of dipping sauces (ranch, honey mustard, or Buffalo sauce on the side).

Warm Buffalo sauce slightly if using to pour or toss (microwave 15–20 seconds or warm in a small saucepan). Place sauces in small ramekins for dipping alongside the sandwich.

Note for ordering: To add Buffalo, add +1 (extra Buffalo sauce) and toss or drizzle as preferred.