40 Piece Chicken Tenders Recipe

Portion

Slice trimmed chicken breasts into uniform tenders about 3–4 inches long and 1–1.5 inches wide. Aim for roughly 40 pieces total (adjust pieces per breast). Pat dry with paper towels.

Season pieces lightly with 2 tsp kosher salt and 1 tsp black pepper, then set aside while preparing brine and breading.

If using the brine, combine 6 cups water, 3 tbsp kosher salt, 1 tbsp granulated sugar, 1 tsp garlic powder and 1 tsp onion powder in a bowl large enough to hold the tenders. Stir until salt and sugar dissolve.

Submerge the chicken tenders in the brine, cover, and refrigerate 30–60 minutes. After brining, remove tenders, rinse briefly under cold water, pat dry thoroughly, and continue to the wet dredge step.

Set up three shallow pans: one with the wet dredge (eggs + buttermilk + hot sauce whisked together), one with the seasoned flour mixture, and a clean tray to hold breaded tenders.

In a large bowl or rimmed sheet combine 4 cups flour, 1 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne (optional), 1 tsp baking powder, 1 tbsp kosher salt, and 1 tsp black pepper. Whisk until evenly distributed.

Working in batches, dredge each chicken tender first in the seasoned flour (lightly coat and shake off excess), then dip into the wet dredge (fully submerge and let excess drip for 2–3 seconds), and finally press into the flour mixture again to form a thick, clinging crust. Place breaded tenders on the clean tray. For an extra-crispy double coating, repeat the wet dip and final flour press once more.

Pour oil into a heavy, deep pot or commercial fryer to a depth of 2–3 inches (or follow fryer fill line). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately without burning.

Fry tenders in small batches (6–8 pieces depending on pot size) to avoid crowding. Gently lower breaded tenders into the oil and fry for 4–5 minutes, turning once halfway through, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if holding while completing additional batches.

Repeat until all tenders are fried. Drain any excess oil from the wire rack sheet before serving.

Arrange 40 hot chicken tenders on large platters. Serve with an assortment of dipping sauces (approximately 6 cups total of assorted sauces) in ramekins and optional lemon wedges.

Recommend 2–3 tenders per person as an appetizer or 5–6 tenders per person as a main; adjust portions depending on event. Provide napkins and tongs or small forks for serving.