Chicken Tenders Recipe

Trim the chicken breasts into 1/2- to 3/4-inch-wide tenders (slice across the grain for tenderness). If using store-bought tenders, keep them as-is. Place the cut pieces in a shallow dish.

Make a quick brine by dissolving 1 tablespoon kosher salt and 1 teaspoon sugar in 1 1/2 cups cold water. Stir until dissolved.

Pour the brine over the chicken so pieces are submerged. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to season and slightly firm the meat. After brining, remove chicken and pat thoroughly dry with paper towels.

Set up three shallow bowls or rimmed plates: Bowl 1 (dry): combine 1 cup all-purpose flour and 1/4 cup cornstarch; mix and set aside. This helps the breading stick and stay crisp.

Bowl 2 (wet): in a medium bowl whisk together 2 large eggs and 1/2 cup buttermilk until smooth.

Bowl 3 (crumbs & seasoning): combine 1 cup panko breadcrumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt; mix well.

Dredging technique: Working one piece at a time, coat each piece first in the flour mixture, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip off; finally press into the seasoned panko mixture, coating thoroughly. For an extra-crisp double coat, return the panko-coated piece to the egg mixture and then a final roll in the panko. Place breaded tenders on a wire rack set over a baking sheet while you heat oil.

Heat Oil

Pour about 1 cup neutral oil into a heavy 10-12 inch skillet (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Working in batches (do not overcrowd), carefully add breaded tenders to the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total fry time per batch will be about 6–8 minutes depending on thickness.

Use tongs to transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels to drain. Immediately season lightly with 1/4 teaspoon finishing salt while still hot for best adherence.

Repeat frying with remaining tenders, allowing the oil to return to temperature between batches. If oil seems to get too dark or smokes, lower heat or refresh oil.

Let tenders rest 2–3 minutes, then sprinkle with chopped fresh parsley (optional) and serve with lemon wedges on the side for squeezing.