Crispy Chicken Tenders Recipe

Prep chicken

Trim any fat from the chicken breasts. If using whole breasts, slice them into 1/2-3/4 inch wide tenders so pieces are uniform in size (about 8–10 tenders from 1 lb). Pat dry with paper towels.

Marinate

In a medium bowl whisk buttermilk and the egg until combined. Add 1/2 tsp salt and 1/4 tsp black pepper. Submerge the chicken tenders in the buttermilk mixture, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

Make dry mix

In a shallow dish combine flour, cornstarch, garlic powder, onion powder, smoked paprika, remaining 1 tsp salt and 1/2 tsp black pepper. In a second shallow dish combine panko breadcrumbs and grated Parmesan (if using).

Dredge

Remove one tender at a time from the buttermilk, letting excess drip off. Dredge first in the flour mixture, pressing lightly to coat. Return briefly to the buttermilk (optional for extra adhesion), then press into panko mixture to fully coat. Place breaded tenders on a wire rack and let rest 10 minutes to set the coating.

Heat oil

Pour vegetable oil into a large skillet to a depth of about 1/3 inch (or use a deep fryer set to 350°F / 175°C). Heat over medium-high until oil registers 350°F / 175°C or a small pinch of flour sizzles immediately.

Fry

Fry tenders in batches without crowding the pan, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F / 74°C. Adjust heat to maintain oil temperature. Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain. Keep warm in a 200°F / 95°C oven if needed.

In a large bowl combine baby leaves, cherry tomatoes and cucumber (if using). Drizzle with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and a pinch of black pepper. Toss gently to coat. Taste and adjust seasoning. Keep chilled until plating.

In a small bowl whisk together mayonnaise, Greek yogurt, minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust garlic or lemon. Refrigerate until ready to serve.

Combine sweet chilli sauce, sriracha (if using), soy sauce and lime juice in a small bowl. Stir until smooth and taste for heat/balance. Adjust with more sriracha for spice or lime for brightness.

Divide the dressed baby leaf salad among plates as a bed. Arrange 3–4 crispy chicken tenders on top of each salad. Spoon or pipe the garlic sauce and chilli sauce alongside or in small ramekins for dipping. Garnish with a lemon wedge and a sprinkle of chopped parsley or extra grated Parmesan if desired. Serve immediately.