Chicken Tenders Recipe

Slice and pound

Trim any fat from the chicken breasts and slice each breast into 3–4 equal strips (~3/4–1 inch wide). If pieces are uneven, lightly pound between plastic wrap to 1/2 inch thickness for even cooking.

In a medium bowl whisk together the buttermilk, egg, hot sauce (if using), 1 tsp salt, and 1 tsp black pepper until combined. Add the chicken strips, submerge them in the marinade, cover, and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient for tenderizing; longer adds more flavor).

While the chicken marinates, prepare the breading. In a shallow wide bowl or rimmed plate combine the flour, cornstarch, panko (if using), paprika, garlic powder, onion powder, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Whisk to evenly distribute spices.

Set up a breading station: place the flour mixture in one shallow dish and a rack or clean plate for finished pieces. Remove chicken from marinade one piece at a time, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so the breading adheres. Shake off excess and place on a wire rack for 5 minutes to help the coating set. Repeat with all strips.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on pot size). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle and brown slowly.

Working in batches (do not overcrowd), gently lower breaded chicken strips into the hot oil using tongs. Fry until golden brown and cooked through, about 3–4 minutes per side (total 6–8 minutes per strip) depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat to maintain oil at 325–350°F (163–177°C) during frying.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Keep finished tenders warm in a 200°F (95°C) oven while frying remaining batches if desired.

Pour ranch dressing into a small serving bowl and stir in chopped chives if using. Chill until ready to serve.

Arrange the chicken tenders on a platter. Sprinkle with chopped parsley and serve with lemon wedges and the chilled ranch dressing for dipping. Serve immediately for best texture.