Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
Breading Station
Wet Dip
For Frying
Finishing & Serving
Method
For the Chicken
Prep and trim
If using whole chicken breasts, slice them into 1/2–3/4-inch strips (tenders). Pat the chicken dry with paper towels. Season the pieces evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika; set aside.
Breading Station
Assemble dry mix
In a shallow bowl or rimmed plate combine 1 cup all-purpose flour and 1/4 cup cornstarch. In a second shallow dish mix 1 cup breadcrumbs, 1/4 cup grated Parmesan (if using), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder and 1/4 tsp cayenne pepper. These two bowls will be used for a double-coat breading.
Wet Dip
Whisk wet ingredients
In a third shallow bowl whisk together 2 large eggs, 1/2 cup buttermilk, 1 tablespoon Dijon mustard and 1 teaspoon hot sauce until smooth. This mixture helps the breading adhere and adds flavor.
Breading and Resting
Working with 3–4 pieces at a time, dredge each seasoned chicken piece first in the flour-cornstarch mixture, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the breadcrumb mixture, coating completely. For an extra-crispy crust, repeat the egg dip and breadcrumb press for a double coat. 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 reduces falling crumbs during frying.
For Frying
Heat oil
Pour approximately 2 cups of neutral oil into a heavy skillet or a Dutch oven to a depth of about 1/2–3/4 inch. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–40 seconds.
Fry in batches: Carefully add 3–4 breaded tenders to the hot oil without overcrowding. Cook 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature around 325–350°F (moderate frying). Transfer cooked tenders to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining tenders.