Chicken Tenders Recipe
served with ranch dressing, choice of side
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Ingredients
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Chicken and coating
For frying
Ranch dressing (served with tenders)
Optional sides and garnish
Method
Prep
Trim and portion
Pat chicken tenders dry with paper towels. If using chicken breasts, slice into 1-inch wide strips. Try to keep pieces roughly uniform in size for even cooking.
Set up a three-station breading assembly: 1) flour seasoned (see below), 2) egg-buttermilk mixture, 3) breadcrumb mixture.
Coating
Make seasoned flour: In a shallow bowl or plate combine 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/8 tsp cayenne (if using). Mix well.
Make egg wash: In a second bowl whisk together 2 whole eggs and 1/2 cup buttermilk until smooth.
Make breadcrumb mix: In a third shallow bowl combine 1 cup fine breadcrumbs (or panko) and 1/4 cup grated Parmesan (optional). Stir to combine.
Dredge each chicken strip: first toss in seasoned flour, shake off excess; then dip into egg-buttermilk mixture, allowing excess to drip back into bowl; finally press into breadcrumb mixture to coat completely. Place coated tenders on a wire rack and let rest 5–10 minutes to help coating adhere.
Frying
Heat oil: In a heavy skillet (cast iron is ideal) add approximately 1/2 to 1 cup oil—enough for a shallow fry about 1/4–1/2 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a piece of breadcrumb sizzles immediately when dropped in.
Cook tenders in batches: Carefully add 3–4 tenders to hot oil without overcrowding. Fry 3–4 minutes per side, turning once, until exterior is golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns but does not burn. Larger tenders may need 1–2 minutes longer.
Drain: 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 cooking remaining batches.