Chicken Tenders Recipe
Three jumbo chicken tenders, hand-breaded and fried or grilled
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Ingredients
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Chicken
Wet Breading Station
Dry Breading
For Frying (or Grilling Option)
To Serve
Method
Prepare Chicken
Trim and season
Pat the chicken tenderloins dry with paper towels. If any are very thick, butterfly or gently pound to an even thickness of about 1/2 inch for even cooking. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set on a plate while you prepare the breading stations.
Make Wet Breading Station
In a shallow bowl or pie plate whisk together 1 large egg, 1/2 cup buttermilk and 1/2 tsp hot sauce (if using). The buttermilk helps tenderize and adds tang. Set nearby for dipping.
Make Dry Breading
In a separate shallow bowl combine 1 cup all-purpose flour, 3/4 cup panko breadcrumbs, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1 tsp kosher salt and 1/4 tsp cayenne (optional). Whisk to mix evenly. Panko plus cornstarch give a light, crisp texture.
Bread the Tenders
Working one at a time, dredge each seasoned tender first in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture to coat, letting excess drip off, and finally press into the dry breadcrumb mixture until well coated. Place breaded tenders on a wire rack set over a rimmed baking sheet. Repeat with remaining tenders. For an extra-crisp crust, double-dip: return each coated tender briefly to the wet mix and then the dry mix again.
Frying Instructions
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast-iron preferred) to reach about 1/2-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 40–60 seconds.
Fry the tenders in a single layer without crowding. Cook 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent burning. Use tongs to transfer finished tenders to a wire rack or paper towel-lined plate to drain for 2–3 minutes.
Grilling (Alternative to Frying)
For a grilled option, preheat a grill or grill pan to medium-high and oil the grates with 1 tsp olive oil. Lightly brush the breaded tenders with the oil (so breadcrumbs adhere) and place on the hot grill. Cook 3–4 minutes per side, pressing gently for good contact, until grill marks form and internal temperature reaches 165°F (74°C). Finish with 1 tbsp unsalted butter brushed on top for extra richness, if desired.