Uncle B's Chicken Tenders (4) Recipe

Trim & Pat Dry

Pat chicken tenderloins dry with paper towels. Trim any excess fat or connective tissue so tenders are roughly uniform in thickness (about 3–4 ounces each).

Set up a three-station breading station: station 1 — flour + cornstarch + 1/2 tsp salt and 1/4 tsp pepper; station 2 — whisk eggs with milk; station 3 — panko mixed with Parmesan (if using), paprika, garlic powder, onion powder, remaining salt and pepper.

Dredge & Coat

Working one at a time, dredge each tenderloin in the flour mixture, shaking off excess. Dip into the egg mixture to fully coat, then press firmly into the panko mixture so breadcrumbs adhere. Place breaded tenders on a wire rack set over a baking sheet. Repeat until all tenders are coated.

If you have time, refrigerate the breaded tenders for 15–30 minutes to help coating set (optional, but improves crispness).

Heat Oil

Pour about 1/2 to 1 cup vegetable oil into a large skillet (oil should be about 1/4–1/2 inch deep). Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small piece of breading — it should sizzle and brown slowly, not burn instantly.

Fry

Working in batches to avoid crowding, gently lay 4–5 tenders in the hot oil. Fry 2.5–3.5 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain; keep warm in a 200°F (95°C) oven if making multiple batches.

Grilling (charred, lighter)

Preheat grill to medium-high (about 400°F / 200°C). Brush tenders lightly with neutral oil. Place on grill grates and cook 3–4 minutes per side, pressing gently to ensure good contact. Move to indirect heat if exterior browns too quickly. Cook until internal temperature is 165°F (74°C).

Oven or Air Fryer (crispy without deep-frying)

Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Lightly spray tenders with cooking spray or brush with oil. For oven: place on a wire rack over a baking sheet and bake 12–15 minutes, flipping halfway, until golden and 165°F internal. For air fryer: arrange in a single layer and cook 8–10 minutes, flipping halfway.

If serving fries: bake or fry according to package instructions so they finish at the same time as tenders. If serving potato chips, portion into four bags or compartments.

If grilling chips (charred chips are unusual) — instead, grill small potatoes halved and tossed in oil for 12–15 minutes until tender and slightly charred.

Divide cooked chicken tenders evenly among four boxes (about 3–4 tenders per box depending on size). Add a portion of fries or a small bag of chips to each box. Place mixed greens with a small container of dressing and a lemon wedge (if using) in each box. Include a dipping sauce cup of ranch or BBQ sauce.

Close boxes and store hot items in insulated delivery bags if serving later. Refrigerate within 2 hours for later service; reheat tenders in a 350°F (175°C) oven for 8–10 minutes to refresh.