Chicken Tenders Recipe
Deep fried until golden brown. 13.99 (tossed in sauce of choice for 0.59) (add fries for 2.99)
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Ingredients
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Chicken & Marinade
Breading
Frying
Sauces (optional)
Method
Chicken & Marinade
- 1
Trim and prepare
Trim any excess fat or connective tissue from the chicken tenderloins and pat them dry with paper towels so the marinade can adhere evenly.
- 2
Make marinade and marinate
In a bowl, whisk together 1.5 cups buttermilk, 1 tbs hot sauce, 1 tsp kosher salt, 1 tsp black pepper, and 0.5 tsp garlic powder. Submerge the tenderloins in the marinade, cover, and refrigerate for a minimum of 30 minutes and up to 4 hours. (Longer yields more tender, flavorful meat.)
Breading
- 3
Set up breading station
Set up three shallow bowls. Bowl 1: combine 1.5 cups all-purpose flour, 0.5 cups cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.25 tsp cayenne, 1 tsp kosher salt, and 1 tsp black pepper — whisk until even. Bowl 2: whisk 2 large eggs with 2 tbs milk until smooth. Bowl 3: place 1 cup panko breadcrumbs.
- 4
Dredge the tenders
Remove one piece of chicken from the marinade, letting excess buttermilk drip off (do not wipe). Dredge in the seasoned flour mixture, then dip into the egg wash, then press into the panko so the crumbs adhere. For extra-crispy tenders, return the panko-coated tender to the flour, then egg, then panko for a double coating. Place breaded tenders on a wire rack and let rest 8–10 minutes to set the coating.
Frying
- 5
Heat the oil
Pour about 1500 ml (1.5 L) of neutral oil into a deep, heavy pot or deep fryer. Heat the oil to 175°C (350°F). Use a candy/deep-fry thermometer to monitor temperature — maintaining 170–180°C (340–355°F) is ideal.
- 6
Fry in batches
Fry the breaded tenders in small batches (do not overcrowd) for 3–5 minutes per batch, turning as needed, until golden brown and the internal temperature reaches 74°C (165°F). Adjust time depending on tender size. Between batches, allow oil to return to 175°C (350°F).
- 7
Drain and finish
Using a slotted spoon or spider, transfer fried tenders to a wire rack set over a baking sheet to drain excess oil (do not use paper towels directly — rack keeps coating crisp). Sprinkle finishing salt to taste while still hot. Keep finished batches in a 90–100°C (195–210°F) oven if holding briefly so they stay warm and crisp.
Sauces (optional)
- 8
Buffalo sauce
Melt 2 tbs unsalted butter in a small saucepan over low heat. Whisk in 80 ml hot sauce and 1 tbs honey (if using) until emulsified and warm. Keep warm for tossing or serving on the side.
- 9
Honey mustard
In a small bowl whisk together 0.25 cups honey, 2 tbs Dijon mustard, 0.25 cups mayonnaise and 1 tbs lemon juice until smooth. Chill briefly or serve immediately.
- 10
Quick BBQ
Combine 0.5 cups ketchup, 1 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce and 0.5 tsp smoked paprika in a small saucepan. Simmer over medium-low heat 3–5 minutes, stirring, to meld flavors. Cool slightly before serving.
- 11
Ranch dip
Whisk together 0.5 cups mayonnaise, 0.25 cups sour cream, 0.25 cups buttermilk, 1 tsp dried dill, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt and 0.25 tsp black pepper until smooth. Refrigerate 20–30 minutes to let flavors develop.
- 12
Tossing option
To toss tenders in a sauce (menu option), place hot cooked tenders in a large bowl, add 2–3 tbs of the prepared sauce per 6–8 tenders, and gently toss until evenly coated. Serve immediately to keep coating crisp where possible.
