Organic Crispy Chicken Tenders Recipe

Slice

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips (about 1/2 inch thick) to make tenders. Pat the strips dry with paper towels.

Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place strips into a shallow dish for marinating.

Whisk together 1 cup buttermilk, 2 tbs mayonnaise, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp hot sauce (if using) in a bowl until smooth.

Pour the marinade over the seasoned chicken strips, turning to coat fully. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best texture, do not exceed 12 hours.

While the chicken marinates (or 20 minutes before frying), combine 1.5 cups flour, 1 cup panko, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp granulated garlic, 1.5 tsp kosher salt, 1 tsp black pepper, and 1/4 tsp cayenne in a large shallow bowl or rimmed baking sheet. Whisk thoroughly so breadcrumbs and flour are evenly mixed.

Spread the mixture in an even layer to make it easy to dredge strips one at a time.

In a medium bowl, beat 2 eggs with 2 tbs water until homogenous. This creates the wash to help the dry coating adhere.

Set up an assembly line: marinated chicken, egg wash, and dry coating. Remove 4–6 strips from the marinade at a time, letting excess drip off. Dip each strip into the egg wash, then press into the dry coating, covering all sides. For extra crispness, press firmly so panko adheres.

Place breaded tenders on a wire rack set over a sheet pan. Let them rest for 10–15 minutes at room temperature; this helps the coating set and reduces falling off during frying.

Heat 1 quart of neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 45–60 seconds.

Working in batches (do not overcrowd), gently lower 3–5 tenders into the oil using tongs. Fry, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 3–4 minutes per batch depending on thickness.

Use a slotted spoon or spider to remove tenders and transfer to a wire rack set over a baking sheet to drain. If desired, keep finished tenders warm in a 200°F (95°C) oven while you finish remaining batches.

Taste and adjust seasoning: if needed, sprinkle a little additional salt while hot. Serve the organic crispy chicken tenders immediately with lemon wedges and your choice of ranch dressing or honey mustard.

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to re-crisp.