Chicken Tenders Recipe
house-made panko breaded chicken, sea salted fries, honey mustard dip
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Ingredients
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Chicken Tenders
Sea Salted Fries
Honey Mustard Dip
Method
Chicken Tenders
- 1
Prepare the chicken
Trim any excess fat from the chicken breasts and slice each breast into 3–4 even tenders (about 4–5 oz total per person). Pat dry with paper towels. Season both sides with 1 tsp fine sea salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder.
- 2
Marinate
Place the seasoned tenders in a bowl or zip-top bag with 3/4 cup buttermilk and 1 tablespoon Dijon mustard. Toss to coat, cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize and add flavor.
- 3
Set up breading station
In three shallow bowls or rimmed plates: (1) combine 3/4 cup all-purpose flour with a pinch of salt and pepper; (2) beat 2 large eggs and whisk lightly; (3) mix 1.5 cups panko breadcrumbs with 1/4 cup grated Parmesan (optional), 1/2 tsp smoked paprika and a pinch of salt and pepper.
- 4
Bread the tenders
One at a time, remove a tender from the buttermilk, let excess drip off. Dredge in flour, shake off excess, dip into beaten eggs, then press firmly into the panko mixture until evenly coated. Place on a wire rack and repeat with remaining tenders. Let coated tenders rest 10 minutes to help the coating adhere.
- 5
Fry (shallow)
In a large skillet, pour 1 cup vegetable oil and heat over medium to medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately when added. Add tenders in a single layer without crowding (work in batches). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.
- 6
Sea Salted Fries
- 7
Prep the potatoes
Preheat oven to 425°F (220°C). Wash and scrub 1 lb russet potatoes (leave skin on). Cut into 1/4–3/8-inch thick fries for even cooking. Place cut fries in a large bowl of cold water and soak for 20 minutes to remove excess starch; this yields crisper fries.
- 8
Dry and season
Drain the fries and dry thoroughly on clean kitchen towels or paper towels. Return to a dry bowl, toss with 2 tablespoons neutral oil, 1 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper until evenly coated.
- 9
Bake
Arrange fries in a single layer on a baking sheet lined with parchment, leaving space between pieces. Bake for 20–25 minutes, flipping once halfway through, until golden and crisp at the edges. For extra crispiness, switch oven to broil for 1–2 minutes watching carefully.
- 10
Finish
Remove fries from oven and immediately taste for seasoning; add a light sprinkle of additional coarse sea salt if desired. Serve hot alongside tenders.
Honey Mustard Dip
- 11
Mix the dip
In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard and 1/2 tablespoon lemon juice. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper; taste and adjust sweetness or acidity to preference.
- 12
Chill briefly
Refrigerate the dip for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature with the chicken tenders.