Chicken Tender Platter Recipe

1. Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 1" wide tender-style strips (you should get about 10–12 tenders from 1.25 lb). Pat the pieces lightly dry with paper towels.

2. Make marinade

In a medium bowl whisk together buttermilk, egg and hot sauce (if using) until smooth. Add chicken pieces and press to submerge. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes.

3. Prepare dredge

In a shallow wide dish combine flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt and black pepper. Whisk to distribute evenly.

4. Dredge chicken

Remove one piece of chicken from the buttermilk, letting excess drip back into bowl. Dredge thoroughly in the flour mixture, pressing to form an even coating. Place coated tenders on a wire rack while you heat the oil. For an extra-crispy double coating: after first dredge return to buttermilk for 1 minute, then dredge again.

5. Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to reach about 1/2" depth. Heat over medium-high until oil reads 350°F (175°C) on a thermometer or a pinch of flour sizzles immediately. If shallow-frying in a skillet, use enough neutral oil to come 1/4–1/2" up the sides.

6. Fry tenders

Fry tenders in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Turn once using tongs. Maintain oil temperature between 325–350°F (160–175°C); reduce heat between batches if needed. Transfer cooked tenders to a wire rack set over a sheet pan or paper towels to drain and rest for 3 minutes.

7. Finish

Season lightly with a pinch of salt immediately after frying if desired. Keep warm in a low oven (200°F/95°C) while you finish remaining batches and prepare sauce.

8. In a small bowl combine mayonnaise, Dijon mustard and honey. Whisk until smooth and homogenous.

9. Stir in pineapple juice, cream of coconut, and lime juice until the sauce is glossy and slightly fluid. Taste and season with 1/4 tsp salt and a pinch of black pepper; adjust honey or lime to balance sweetness and acidity. If too thick, add up to 1 tsp additional pineapple juice.

10. Optionally fold in a small amount of finely grated lime zest for brightness. Transfer sauce to a serving bowl and refrigerate until ready. Sauce can be made up to 24 hours ahead; stir before serving.

11. Arrange warm chicken tenders on a platter. Spoon Piña Colada Honey Mustard into a small ramekin or drizzle lightly over a portion of the tenders.

12. Garnish with chopped cilantro or parsley and serve lemon or lime wedges on the side. Offer a choice of side such as fries, coleslaw or mixed green salad.