Chicken Tender Benders* Recipe
Make Chicken Tender Benders* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Breading & Seasoning
Cooking & Finish
Method
Chicken & Marinade
Prep the chicken
Trim any excess fat from the chicken breasts. Slice each breast lengthwise into 3/4- to 1-inch wide strips (tender-style). Aim for uniform thickness so they cook evenly; if strips are thick, gently pound to about 1/2-inch thickness.
Make the marinade
In a medium bowl whisk together buttermilk, egg, hot sauce (if using), 1 tsp kosher salt, and 1 tsp black pepper until combined.
Place the chicken strips into the marinade, pressing them down so they're fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. (30 minutes is enough to tenderize; longer adds flavor.)
Breading & Seasoning
Prepare the breading
While the chicken marinates, combine the all-purpose flour and cornstarch in a shallow dish or pie plate. Add paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until evenly distributed.
Set up a dredging station: one shallow bowl with the seasoned flour mixture and a plate for finished breaded strips.
Remove chicken strips from the marinade one at a time, letting excess drip off. Dredge each strip thoroughly in the seasoned flour, pressing the flour onto the surface to form a good coating. Place coated strips on the prepared plate and let rest 5 minutes so coating adheres.
Cooking & Finish
Heat the oil
Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/3 to 1/2 inch (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or forms a steady shimmer and a small piece of bread sizzles and browns in about 45–60 seconds.
Fry the tenders
Working in batches (do not overcrowd), carefully add breaded chicken strips to the hot oil. Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil at ~325–350°F and to prevent over-browning.
Use a slotted spatula or tongs to transfer cooked tenders to a wire rack set over a baking sheet (or paper towels) to drain. If desired, immediately brush or toss the hot tenders with melted butter for a glossy finish.