Breaded Chicken Tenders Recipe

Trim and season

Pat the chicken tenders dry with paper towels. Season all sides of the tenders with 1 1/2 tsp of kosher salt and 1/2 tsp of freshly ground black pepper, rubbing gently so seasoning adheres.

Combine buttermilk, 1 beaten egg (reserve the other egg for dredge step), and optional hot sauce in a shallow bowl or baking dish. Stir to combine.

Add the seasoned tenders to the buttermilk mixture, turning to coat completely. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Longer marinating tenderizes and flavors the chicken.)

While the chicken marinates, prepare the dry breading: in a wide shallow bowl combine 1 cup all-purpose flour, 1 cup panko breadcrumbs, 1/4 cup cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Whisk together to evenly distribute the spices and break up any lumps.

Place the 1/2 cup flour (for dredge) in a separate shallow dish. In another shallow bowl whisk together the remaining beaten egg and the 2 tbsp milk or water until smooth. These three stations (flour, egg wash, seasoned breadcrumb mixture) will be used for a classic three-step breading.

If you prefer extra-crispy tenders, toast the panko lightly in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until just golden; cool before using.

Remove one tender at a time from the buttermilk, letting excess drip off but not fully dry. Dredge first in the 1/2 cup flour, shaking off excess.

Dip the floured tender into the egg wash, making sure it’s fully coated. Let excess drip back into the bowl.

Press the tender firmly into the seasoned breadcrumb mixture, coating on all sides. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place coated tenders on a wire rack set over a baking sheet; let rest for 10 minutes to help the coating adhere.

Heat a large skillet (cast iron or stainless steel) over medium-high heat. Pour in enough neutral oil to reach about 1/4 inch depth (approximately 3/4 to 1 cup). Heat until shimmering and a small pinch of breadcrumbs sizzles and browns in about 30–45 seconds. Target oil temperature is about 350°F (175°C) if using a thermometer.

Working in batches (do not overcrowd the pan), add tenders to the hot oil. Fry for 2.5–3.5 minutes per side, turning once with tongs, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as necessary to prevent burning; reduce to medium if browning too quickly.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet (not paper towels) to drain. If desired, add 1 tbsp butter to the hot pan and spoon melted butter over a final batch for extra flavor before transferring.

Let tenders rest for 3–4 minutes. Sprinkle with a pinch of flaky salt and chopped parsley if using. Serve hot with lemon wedges and dipping sauces.

Serve breaded chicken tenders immediately with ranch, honey mustard, or your preferred dipping sauce. For a platter, arrange tenders on a serving dish, garnish with parsley, and place lemon wedges and sauce on the side.