Chicken Tenders Recipe

Trim and pat dry

Trim any silver skin or excess fat from the chicken tenders and pat them dry with paper towels. If some pieces are much thicker, butterfly or lightly pound to uniform 1/2-inch thickness so they cook evenly.

Season chicken

Lightly season the tenders on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper (reserve the remainder of the seasoning for the dry flour mix).

Set up dredging station

In a shallow bowl whisk the eggs with 1/2 cup buttermilk until combined. In a second shallow bowl combine the all-purpose flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic powder, onion powder and smoked paprika. In a third shallow bowl combine panko and fine breadcrumbs.

Coat the tenders

Working in batches, dredge each tender first in the seasoned flour mixture, shaking off excess; then dip into the egg-buttermilk wash, letting excess drip off; then press into the panko breadcrumb mixture to fully coat. For extra-crispy tenders, repeat the egg wash and panko step one more time. Place coated tenders on a wire rack and let rest 10 minutes to help the coating adhere.

Heat oil

Pour 2 cups neutral oil into a heavy skillet or Dutch oven to a shallow depth (about 1/2 to 3/4 inch). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should sizzle and turn golden in about 45–60 seconds.

Fry in batches

Carefully add 3–4 tenders to the hot oil without crowding. Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F / 74°C). Adjust heat to keep oil between 325–350°F. Remove to a wire rack set over a sheet pan to drain; keep warm in a 200°F oven if needed while you finish remaining batches.

Finish

When all tenders are fried, sprinkle with a pinch of salt and chopped parsley. Serve immediately with lemon wedges and the two sauces.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Stir in chopped dill, chives, minced garlic, onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon lemon juice. Mix until smooth. Taste and adjust consistency with a little more buttermilk if you want thinner dip. Chill at least 15 minutes to let flavors meld.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sweet barbecue sauce, 1 teaspoon honey, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon hot sauce if using. Taste and adjust sweetness or acidity as desired. Chill until ready to serve.

Arrange hot chicken tenders on a platter with lemon wedges. Spoon the ranch and sweet BBQ aioli into small ramekins alongside. Garnish tenders with chopped parsley. Serve immediately so tenders remain crisp.