Chicken Tenders Recipe

Prepare and season

If using whole chicken breasts, slice them into 1-inch wide strips to resemble tenders; trim any excess fat. Pat the pieces dry with paper towels. Season both sides of the chicken with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder, rubbing gently so the seasoning adheres.

Set up three stations

Place the flour and cornstarch in a shallow bowl or plate and whisk to combine. In a separate shallow bowl, beat the eggs with the buttermilk until smooth. In a third shallow bowl, combine the panko breadcrumbs with paprika, onion powder, dried oregano, cayenne pepper, 3/4 tsp kosher salt and 1/4 tsp black pepper; mix thoroughly.

Dredge the chicken

Working in batches, coat each seasoned chicken strip in the flour mixture, shaking off excess. Then dip into the egg-buttermilk mixture, letting excess drip off. Finally press the chicken into the panko mixture, turning to fully coat and pressing gently so the crumbs adhere. Place breaded tenders on a wire rack set over a baking sheet; let rest 10 minutes to help coating set.

Heat oil

Pour oil into a heavy-bottomed pot or deep pan to a depth of about 1.5–2 inches (roughly 1 liter works for a 3–4 quart pot). Heat oil over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 45 seconds.

Fry in batches

Carefully lower 4–6 tenders (depending on pot size) into the hot oil, avoiding overcrowding. Fry, turning once, until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F / 74°C). Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a sheet pan; this keeps them crisp. Repeat with remaining tenders, allowing oil to return to 350°F between batches.

Drain and season

When all tenders are cooked, immediately sprinkle with a light pinch of salt if desired while still hot. Let tenders rest 2–3 minutes on the rack so juices redistribute and coating firms up.

Garnish and serve

Arrange tenders on a platter. Sprinkle chopped fresh parsley over top and place lemon wedges around the platter. Serve with ranch dressing or your preferred dipping sauce on the side. Recommend serving hot for best texture.