Chicken Tenders Recipe

Prep chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips about 1 inch wide to create tenders approximately uniform in thickness.

Place the chicken strips in a medium bowl. Add buttermilk, garlic powder, onion powder, paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and ensure each strip is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender, flavorful chicken).

Prepare three stations: a shallow bowl with the flour and cornstarch mixed with 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; a second shallow bowl with the two eggs beaten with 2 tablespoons milk; and a third plate with the breadcrumbs spread out.

Remove marinated chicken from the refrigerator. Working in batches, take one strip at a time and dredge it first in the seasoned flour mixture, shaking off excess. Then dip into the egg wash, letting excess drip back into the bowl. Finally press into the breadcrumbs to coat evenly. For an extra-crispy double-coat (optional), return the breaded strip briefly to the egg wash and then again to the flour mixture or breadcrumbs.

Place breaded tenders on a wire rack set over a baking sheet and let rest for 10 minutes to set the coating while you heat the oil. This helps prevent the breading from falling off when frying.

Heat 3–4 cups neutral oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds. Maintain oil at 340–350°F while frying.

Fry the tenders in batches (do not overcrowd) for 3–4 minutes per batch, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to remove tenders and transfer to a wire rack or paper towel-lined tray to drain. Keep finished tenders warm in a 200°F (95°C) oven if desired while you finish remaining batches.

While chicken fries, cook frozen French fries according to package directions (bake or fry) until crisp. If deep-frying fries, use separate oil or make sure oil is clean and at 350°F and fry fries per package instructions.

Arrange chicken tenders and fries on a platter. Serve with ketchup in a small bowl and sprinkle chopped parsley over the fries and tenders if using. Serve immediately.

Note on safety: Discard leftover frying oil that has food particles or store cooled oil strained in a sealed container for reuse once. Ensure chicken reaches a safe internal temperature of 165°F.