Chicken Tenders Recipe

Prepare and slice

Trim any excess fat from the chicken breast and slice each breast into 6–8 even strips about 1 to 1 1/2 inches wide and 3 inches long. Pat the pieces dry with paper towels.

Season and marinate

In a bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tsp paprika. Lightly toss the chicken strips in half of this seasoning (reserve the rest for the breading) then place the strips in a shallow dish with 1 cup buttermilk. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. The buttermilk tenderizes and helps breading adhere.

Mix dry breading

In a shallow wide bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 cup panko breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp cayenne (if using). Whisk together to make an even coating mixture.

Make egg wash

In a second shallow bowl whisk together 2 large eggs, 2 tablespoons milk or water, and 1/4 tsp salt until smooth.

Dredge the chicken

Remove a few chicken strips from the buttermilk, letting excess drip off. Dredge first in the flour mixture (press lightly so coating adheres), then dip into the egg wash, letting excess drip, and finally press into the panko mixture to fully coat. Place breaded tenders on a wire rack set over a sheet pan. Repeat with remaining chicken. For an extra-crisp double layer, you can repeat the egg wash and panko step once more.

Rest before frying

Let the breaded tenders rest on the rack for 10–15 minutes at room temperature; this helps the breading set and reduces shedding during frying.

Heat about 1 inch of neutral oil in a large heavy skillet (cast iron or stainless) over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and rise to the surface quickly but not burn.

Working in batches (do not crowd), carefully add 3–4 tenders to the hot oil. Fry 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). Adjust heat as needed to maintain 325–350°F while cooking.

Use tongs to transfer cooked tenders to a wire rack set over a sheet pan (or paper towels) to drain. If cooking multiple batches, keep finished tenders warm in a 200°F (95°C) oven on the rack while you finish frying the rest.

Garnish with a squeeze of lemon and chopped parsley if desired and serve immediately with dipping sauce.

While the chicken rests, whisk together 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard and 1/2 teaspoon hot sauce (if using). Taste and adjust seasoning; add a pinch of salt or a squeeze of lemon if desired. Serve chilled or at room temperature alongside the tenders.