Chicken Tenders Bundle Recipe

Prep and brine

Trim any silver skin from the chicken tenders. Place tenders in a bowl or zip-top bag and pour buttermilk over them. Toss to coat, cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Prepare dredging stations

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, 0.75 teaspoon salt (from the listed salt), black pepper, garlic powder, onion powder and smoked paprika. In a second shallow bowl, beat the eggs with the 2 tablespoons milk until uniform. In a third bowl, combine panko and fine breadcrumbs.

Dredge the tenders

Remove tenders from buttermilk, letting excess drip off. One at a time: dredge in the flour mixture, shaking off excess; dip into the egg mixture; press into the panko mixture to coat thoroughly. Place on a wire rack while you heat the oil. Repeat until all tenders are coated.

Heat oil and fry (shallow-fry method)

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) so it comes 1/4"–1/3" up the sides. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry tenders in batches, without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip carefully. Transfer cooked tenders to a wire rack set over a sheet pan or paper towels. Keep warm in a 200°F (95°C) oven if needed.

Alternative: oven-baked option

Preheat oven to 425°F (220°C). Place breaded tenders on a baking sheet lined with parchment and lightly spray with cooking oil. Bake 12–16 minutes, flipping once, until golden and internal temperature reaches 165°F (74°C).

While tenders rest, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar (or lemon juice), 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust honey or mustard to preference. Refrigerate until serving.

Combine mixed salad greens, halved cherry tomatoes and sliced cucumber in a bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon red wine vinegar (or lemon juice). Season with 1/8 teaspoon salt and a pinch of black pepper, then toss lightly to coat. Serve immediately alongside tenders.

Preheat oven to 425°F (220°C). Toss cut fries with 1 tablespoon vegetable oil, 1/2 teaspoon salt and 1/4 teaspoon paprika until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast 20–30 minutes, turning once halfway, until golden and crisp. Serve hot with the tenders.

Spoon one scoop of vanilla ice cream into a small bowl or cup. Serve immediately as the dessert component of the bundle.