Chicken Tenders Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 strips about 1 to 1-1/2 inches wide to make tenders. Try to keep thickness even so they cook uniformly.

Lightly pat the chicken strips dry with paper towels.

In a medium bowl, whisk together buttermilk, olive oil, kosher salt, black pepper, garlic powder, and hot sauce (if using).

Add the chicken strips to the marinade, pressing them down so they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. (30 minutes will tenderize and flavor the exterior; longer gives more flavor.)

Set up a three-station breading area: bowl 1 — flour/cornstarch mix; bowl 2 — egg wash; bowl 3 — panko/seasoning mix.

In bowl 1, whisk together all-purpose flour and cornstarch.

In bowl 2, beat the eggs with 2 tablespoons water until smooth.

In bowl 3, combine panko breadcrumbs, paprika, onion powder, garlic powder, dried oregano, cayenne (if using), kosher salt, and black pepper. Stir to distribute seasonings evenly.

Remove chicken from the marinade, letting excess drip back into the bowl. Dredge each strip first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press into the panko mixture until well coated. For an extra-crispy double-coat, return the coated strip to the egg wash and then to the panko again.

Place breaded tenders on a wire rack set over a baking sheet and let rest for 10–15 minutes; this helps the coating adhere and dry slightly so it fries crispier.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1–1.5 inches (or fill a deep fryer to manufacturer’s recommended level). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread—if it browns in about 60 seconds, the oil is ready.

Working in batches (do not overcrowd), carefully add breaded chicken tenders to the hot oil. Fry for 3–4 minutes per side, about 6–8 minutes total, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature near 330–350°F (165–175°C).

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2–3 minutes.

If desired, squeeze lemon over the tenders and sprinkle with chopped parsley before serving.

Serve warm with ranch, honey mustard, or your preferred dipping sauces. Chicken tenders are also great in sandwiches, wraps, or alongside fries and coleslaw.