Chicken Tenders Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips (about 1 inch wide) to make tenders. Pat the pieces dry with paper towels.

Place the chicken tenders in a bowl or zip-top bag. Add buttermilk, hot sauce (if using), 3/4 tsp kosher salt, and 1/4 tsp black pepper. Stir or shake to coat all pieces.

Cover and refrigerate for at least 30 minutes, up to 4 hours. The buttermilk tenderizes the chicken and helps breading adhere.

Set up a three-station breading area: Station 1 — flour mixture; Station 2 — egg wash; Station 3 — panko/breadcrumbs (if using).

In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper.

In a second bowl, beat 2 eggs with 2 tablespoons milk until combined.

If using panko for extra crunch, place 3/4 cup panko breadcrumbs in the third shallow bowl. If not using panko, use the seasoned flour mixture for the final coating as well.

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each tender first in the seasoned flour, shaking off excess; dip into the egg wash; then press into the panko (or back into the flour mixture) to coat evenly. Place breaded tenders on a wire rack set over a sheet pan. For an extra-crispy double-coat, you may repeat the egg and crumb step once more.

Let the breaded tenders rest 10–15 minutes at room temperature to help the coating set. Meanwhile, prepare oil and fries.

Pour about 1 cup neutral oil into a heavy-duty skillet or shallow pot (oil should be 1/2–3/4 inch deep) or use a deep fryer. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading — it should sizzle and start browning within 30–40 seconds.

Pat the breaded tenders lightly with paper towel if very wet. Working in batches (do not overcrowd), gently lower tenders into the hot oil. Fry for 3–4 minutes per side, flipping once, until a deep golden brown and internal temperature reaches 165°F (74°C). Total frying time per batch is about 6–8 minutes depending on thickness.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels to drain. Sprinkle with a pinch of finishing salt if desired. Keep cooked tenders warm in a 200°F (95°C) oven while you finish remaining batches.

Cook French fries according to package directions if using frozen, or fry/oven-roast fresh fries until crisp. For oven fries: preheat oven to 425°F (220°C) and roast fries tossed in a little oil and salt for 20–30 minutes, turning once, until golden and crisp.

Serve a basket-style portion: place a layer of fries in a basket or plate, arrange 4–6 chicken tenders on top, add lemon wedges and dipping sauces (ketchup, ranch, or honey mustard) on the side.

Let cool 1–2 minutes and enjoy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to crisp.