Chicken Tenders Recipe

Pat the chicken tenders dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

Place the seasoned tenders in a bowl and pour 1/2 cup buttermilk over them. Toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and help the breading adhere.

Set up a three‑station breading area: Station 1 — shallow dish with flour mixed with 1/4 cup cornstarch, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder and 1/2 tsp smoked paprika. Station 2 — bowl with 2 eggs beaten with 2 tbsp water. Station 3 — shallow dish with 1 cup panko breadcrumbs mixed lightly with remaining 0 tbsp cornstarch (cornstarch already used in flour) — the cornstarch in Station 1 crisps the crust.

Remove one tender at a time from the buttermilk, letting excess drip off. Dredge first in the flour mixture (coat thoroughly), then dip into the egg wash, letting excess drip, then press into the panko to coat completely. Place breaded tenders on a wire rack set over a baking sheet. Repeat with remaining tenders.

For extra-crispy tenders, double-dip: after the first panko coat, dip again briefly in the egg wash and press into panko a second time.

Pour about 2 cups of vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a sugar thermometer bubbles when a small piece of bread sizzles and browns in ~45 seconds.

Working in batches (do not overcrowd), gently lower breaded tenders into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total frying time will be about 6–8 minutes depending on thickness.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (or paper towels) to drain. Keep finished tenders warm in a 200°F (95°C) oven while you finish remaining batches.

While the tenders rest, make the honey mustard. In a small bowl combine 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp yellow mustard, 3 tbsp honey, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust honey or mustard to your preferred sweetness/tang.

Transfer sauce to a serving ramekin or bowl and refrigerate until ready to serve. Sauce can be made ahead and kept refrigerated for up to 3 days.

If using rolls, warm honey-wheat rolls or bread in a 350°F (175°C) oven for 5–7 minutes until warmed through. If desired, lightly butter the warmed bread before serving.

Arrange warm chicken tenders on a platter with the honey mustard sauce and honey-wheat bread. Sprinkle chopped parsley over tenders for color, if using.

Serve immediately while tenders are hot and crispy.