Chicken Tenders Recipe

In a medium bowl, whisk together 2 cups buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon black pepper until salt is dissolved.

Place 1.5 lbs chicken tenderloins in a resealable plastic bag or shallow container and pour the buttermilk mixture over to fully submerge. Seal, label, and refrigerate for at least 1 hour and up to 8 hours (overnight is fine).

About 20–30 minutes before cooking, remove chicken from fridge to come closer to room temperature (no more than 30 minutes).

In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika.

In a second shallow bowl, whisk 2 eggs with 2 tablespoons water to make an egg wash.

In a third shallow bowl, combine 2 cups panko breadcrumbs and 1/4 cup grated Parmesan (optional). For extra crispness, pulse the panko once in a food processor to break up large flakes slightly, then return to the bowl.

Prepare fries per package instructions: toss frozen fries with 1 tablespoon oil and 1/2 teaspoon salt and spread in a single layer on a baking sheet, or get your fryer preheated. Cook according to package directions so they finish around the same time as the tenders (typically 20–25 minutes at 425°F for oven fries, flipping halfway).

Heat a large heavy skillet or Dutch oven over medium-high heat and add enough vegetable oil to come about 1/4 inch up the side (approximately 1 cup). Heat until oil reaches 350°F (use a thermometer) or a small pinch of flour sizzles immediately when dropped in.

Remove a tender from the buttermilk, let excess drip back into the bowl, then dredge in the seasoned flour mixture, shaking off excess.

Dip the floured tender into the egg wash, allowing excess to drip off, then press firmly into the panko mixture to coat completely. Place on a wire rack while you bread the remaining tenders. Repeat until all tenders are breaded.

Working in batches (do not overcrowd), carefully add breaded tenders to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Adjust heat as needed to keep oil between 325–350°F so coating crisps without burning.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels. Keep finished tenders warm in a 200°F oven while you cook remaining batches.

When fries are crisp and chicken is cooked through, portion fries and 3–4 tenders per serving onto plates.

Serve with 1/2 cup total of your choice of dipping sauce per 4 tenders (bleu cheese, honey-dijon, or ranch) in small ramekins. Garnish with lemon wedges and chopped parsley, if using.

Recommend: offer all three sauces so diners can choose. Leftover tenders keep well refrigerated for 2 days; re-crisp in a 375°F oven for 8–10 minutes.