Chicken Tenders Recipe

Prepare chicken

Pat the chicken tenders dry with paper towels. If using whole breasts, slice into 1-inch wide strips. Season both sides evenly with kosher salt, black pepper, garlic powder, and paprika.

Set up breading

Arrange three shallow bowls or rimmed plates: In the first bowl combine the flour and cornstarch. In the second, whisk together the eggs and milk until smooth. In the third, mix the breadcrumbs, grated parmesan (if using), and dried oregano.

Bread the tenders

Working in batches, dredge each seasoned chicken strip first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, then press into the breadcrumb mixture until evenly coated. Place breaded tenders on a wire rack or plate while you heat the oil.

Heat oil

Pour about 1 cup oil into a heavy skillet or shallow pot to a depth of roughly 1/2 to 3/4-inch. Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry chicken

Fry breaded tenders in batches without crowding the pan, 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Cook fries (frozen)

For frozen fries: cook according to package directions—either bake at 425°F (220°C) with a drizzle of oil and a toss halfway through (about 15–25 minutes depending on type) or deep-fry/air-fry until golden and crisp. Season with salt immediately after cooking.

Cook fries (from fresh potatoes)

For fresh potatoes: if deep-frying, blanch cut potatoes in 325°F (160°C) oil for 3–4 minutes until soft but not browned. Drain, increase oil to 375°F (190°C) and fry until golden and crisp, 2–3 minutes. If baking, toss fries with 1 tbsp oil, spread in a single layer, and bake at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp. Season with salt.

Place small ramekins or bowls of BBQ sauce, honey mustard, and ranch on the serving plate. If using store-bought sauces, serve as is; for a quick honey mustard, mix 2 parts prepared yellow mustard with 1 part honey and 1 part mayo (optional) to desired taste.

Arrange chicken tenders and fries on a platter. Sprinkle chopped parsley over the tenders and place lemon wedges on the side. Offer the choice of BBQ, honey mustard, or ranch for dipping. Serve immediately while hot and crispy.