Tenders Recipe

Trim and Marinate

Pat the chicken tenders dry with paper towels. Place them in a bowl or zip-top bag. In a separate bowl whisk together buttermilk, egg, hot sauce (if using), kosher salt, and black pepper. Pour the marinade over the chicken, making sure all pieces are submerged. Refrigerate for at least 1 hour and up to 8 hours for best flavor and tenderness.

While the chicken marinates (or 20 minutes before frying), combine the dry breading ingredients: all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), kosher salt, and black pepper in a shallow wide bowl or baking sheet. Whisk or sift together to ensure an even coating.

Set up a three-part breading station: 1) a shallow bowl with 0.5 cups flour for an initial dry dredge, 2) a bowl with the beaten eggs (add 1 tablespoon water and whisk until smooth), and 3) the seasoned dry breading mix. Remove chicken from marinade one piece at a time, letting excess drip off.

Dredge each tender first in the reserved 0.5 cups flour, shaking off excess. Dip into the beaten eggs, then press firmly into the seasoned dry breading mix so the coating adheres well. For an extra-crisp double coat, repeat the egg and dry mix step once more. Place breaded tenders on a wire rack set over a baking sheet and let rest for 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (using approximately indicated amount will vary by pot). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of breading into the oil; it should sizzle and rise steadily without browning instantly.

Fry the tenders in small batches (do not overcrowd) for 3–5 minutes per batch, turning once, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F; lower the heat if the exterior browns too quickly.

Using a slotted spoon or spider, transfer cooked tenders to a wire rack set over a baking sheet (not paper towels) to keep them crisp. While still hot, sprinkle with fine salt to taste. Repeat with remaining tenders.

Let rest 2–3 minutes, then serve warm with chosen dips and lemon wedges.