Tenders Recipe

If using chicken breasts, slice each breast into 3–4 strips about 1 inch wide to create tenders. If using tenderloins, leave whole. Pat the pieces dry with paper towels.

Season the chicken lightly on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Set aside while you prepare coatings (10 minutes).

In a shallow bowl, whisk together 2 eggs, 1/2 cup buttermilk, and 1 tsp hot sauce (if using) until smooth.

Place the seasoned chicken pieces into the wet mixture and toss to coat. Let sit for 5–10 minutes to allow the buttermilk to tenderize and the egg to adhere.

In a separate shallow bowl or wide plate, combine 1 cup all-purpose flour, 3/4 cup panko breadcrumbs, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Double-Dredge (optional for extra-crisp)

Working in batches to avoid crowding, remove a piece of chicken from the wet coating, allow excess to drip off, then dredge in the dry mixture until well coated. For an extra-crispy crust, return the coated piece to the wet bowl briefly (1–2 seconds) and then dredge again in the dry mix. Place finished tenders on a wire rack set over a baking sheet.

Pour about 1 cup (or as needed) of neutral oil into a large skillet to a depth of about 1/4 inch, or heat a deep-fryer to 350°F (175°C). Heat over medium-high heat until shimmering but not smoking. If using a pan, test with a small breadcrumb — it should sizzle immediately.

Working in a single layer and without crowding the pan, add the coated tenders and fry for 2.5–3 minutes per side (for shallow fry) or until golden brown and the internal temperature reaches 165°F (74°C). For deep frying, cook 3–4 minutes until golden and cooked through. Flip once midway for even color.

Transfer cooked tenders to a wire rack or paper towel-lined plate. If desired, immediately brush or toss with 1 tbsp melted butter for extra richness and sprinkle with a pinch of salt. Serve with lemon wedges.

While the tenders cook, whisk together 1/4 cup mayonnaise, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp lemon juice, and 1/8 tsp salt in a small bowl. Adjust honey or mustard to taste. Chill briefly until ready to serve.