Chicken Tenders Recipe

Prepare the chicken

Pat the chicken tenders dry with paper towels. If the tenders are uneven in thickness, gently pound them to an even ~1/2-inch thickness so they cook evenly.

Make the wet dip

In a shallow bowl, whisk together the buttermilk and the egg until combined. Season lightly with 1/4 tsp of the kosher salt and a pinch of black pepper. Add the tenders to the mixture, turn to coat, and let them sit for 10–15 minutes (or up to 1 hour in the refrigerator) to tenderize and help the coating adhere.

Make the dry coating

In a separate shallow dish or pie plate, combine the flour, cornstarch, breadcrumbs, remaining 3/4 tsp kosher salt, 1/4 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Mix thoroughly so the spices are evenly distributed.

Dredge the tenders

One at a time, remove a tender from the buttermilk mixture, let excess drip off, then press it firmly into the dry coating on both sides, pressing to form a good crust. For extra-crispy tenders, double-dip: return the coated tender to the wet mixture briefly, then re-coat in the dry mix. Place coated tenders on a wire rack set over a baking sheet and let rest 5–10 minutes to help the coating adhere.

Heat the oil

Pour oil into a heavy skillet, Dutch oven, or deep pan so it is 1/2–3/4 inch deep (about 1.5–2 cups in a medium skillet). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil — it should sizzle and turn golden within 30–45 seconds.

Fry the tenders

Working in a single layer and without crowding the pan, carefully add 2–3 tenders at a time (depending on pan size). Fry for 3–4 minutes per side, turning once, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C). Adjust heat as needed to maintain an oil temperature near 325–350°F so the exterior crisps without burning.

Drain and rest

Use tongs to transfer cooked tenders to the wire rack (or a plate lined with paper towels) to drain. Let rest 3–5 minutes before serving to allow juices to redistribute and coating to set. If cooking multiple batches, keep finished tenders in a single layer on a low oven (200°F/95°C) to keep warm and crisp while you finish the rest.

Alternate oven-baked option

To bake instead: preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined baking sheet and lightly spray the tops with cooking spray or brush with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temperature is 165°F (74°C).

Serve three warm tenders with your choice of side (one serving of fries, salad, or coleslaw) and a 1/4 cup ramekin of ranch or honey mustard for dipping. Garnish with a lemon wedge if desired.

If presenting as a menu plate, arrange the three tenders slightly overlapping, place the side in its own compartment or bowl, and include the dipping sauce on the side.