Chicken Tenders Recipe

Trim and Cut

Trim any excess fat from the chicken breasts. Slice each breast into 6–8 even strips about 1 to 1 1/2 inches wide to make tenders.

Season the chicken strips with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Place the seasoned strips in a shallow bowl or zip-top bag and add 3 tbs buttermilk. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help the breading adhere.

Set up a three-stage breading station: in bowl 1 combine 3 tbs all-purpose flour and 1 tbs cornstarch; in bowl 2 whisk together 1 large egg and 1 tbs water to make the egg wash; in bowl 3 combine 1 cup panko, 1/4 cup fine dry breadcrumbs (optional), 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

Working one piece at a time, dredge each marinated chicken strip first in the flour mixture (tap off excess), then dip into the egg wash, letting excess drip back into the bowl, then press firmly into the panko mixture to coat completely. Place breaded tenders on a wire rack set over a baking sheet. For extra-crispy tenders, double-dip: return the breaded tenders briefly to the egg wash and panko again.

Let the breaded tenders rest on the rack for 10 minutes at room temperature to help the coating adhere and dry slightly. If coating ahead, refrigerate on the rack up to 2 hours.

Pour about 1 cup (or enough to come 1/3–1/2 inch up the skillet) of neutral oil into a large heavy skillet or frying pan. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Maintain heat so the oil stays around 325–350°F while frying.

Working in batches (do not overcrowd), carefully add 3–4 chicken tenders to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so the coating browns but does not burn. Use tongs to transfer cooked tenders to a paper towel-lined plate or back to the wire rack to drain. Repeat with remaining tenders, adding a little more oil if the pan gets dry.

If you prefer oven-finishing or a lower-fat option: preheat oven to 425°F (220°C). Place breaded tenders on a baking sheet lined with parchment and spray lightly with oil. Bake 12–15 minutes, flipping halfway, until crisp and 165°F internal.

Divide the ranch dressing and barbecue sauce into small dipping bowls. If desired, stir a teaspoon of barbecue sauce into ranch for a quick bbq-ranch hybrid.

Transfer hot tenders to a serving platter, sprinkle with 1 tbs chopped fresh parsley, and serve with lemon wedges and the prepared ranch and barbecue sauces on the side.