Chicken Tendies Recipe

Trim and cut

Trim any fat from the chicken breasts and pat dry with paper towels. Cut the breast into strips about 1 inch wide and 3 inches long (tendies). Aim for uniform thickness so they cook evenly.

Season the cut chicken pieces evenly with 1 tsp kosher salt, 1/2 tsp ground black pepper and 1/2 tsp garlic powder. Toss to coat and set aside while you prepare dredges (10 minutes).

In a shallow bowl, whisk 1 large egg with 1/2 cup buttermilk and 1 tsp hot sauce (optional) until smooth. This will help the breading adhere and keep the interior moist.

Place the seasoned chicken pieces into the wet mixture and let them sit for 5–10 minutes to marinate briefly and soak up moisture.

In a separate shallow dish combine 1 cup all-purpose flour, 1/2 cup breadcrumbs, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Stir thoroughly so the spices are evenly distributed.

Remove a piece of chicken from the wet dredge, let excess drip off for 1–2 seconds, then press it into the flour mixture, coating all sides. For extra crunchy tendies, double-dredge: return the floured piece to the wet mixture briefly and then re-coat in the flour mixture (optional). Place breaded pieces on a wire rack or tray while you finish breading the rest.

Pour about 1 cup oil into a medium skillet (cast-iron or heavy-bottomed) — you want roughly 1/4 to 1/2 inch oil depth for shallow frying. Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Working in batches (do not overcrowd), gently lay the breaded tenders into the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness — smaller strips may take 3–5 minutes total.

Use a slotted spoon or tongs to transfer cooked tendies to a paper-towel-lined plate or wire rack set over a baking sheet to drain. If desired, brush or toss briefly with 1 tbsp melted butter for extra flavor and sheen.

Keep finished tendies warm in a low oven (200°F / 95°C) while you fry remaining batches.

Serve hot with ketchup, ranch or honey mustard and lemon wedges on the side for squeezing. Chicken tendies are best eaten immediately while crisp.

Leftovers can be chilled in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.