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Chicken Tenders Recipe

Name: Willie's Grill & Icehouses Chicken Tenders Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast; 1 cups buttermilk; 1 item large egg; 1 tsp hot sauce (optional, for tang); 1 tsp kosher salt (for marinade); 1.25 cups all-purpose flour; 0.25 cups cornstarch; 0.5 cups panko breadcrumbs (optional for extra crunch); 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 0.5 tsp black pepper; 1 tsp kosher salt; 2 item large eggs (for dredge); 2 tbs water; 4 cups neutral frying oil (canola, peanut, or vegetable); 0.5 tsp fine sea salt or flaky salt (to finish); 2 item lemon wedges (optional); 0.5 cups ranch or preferred dipping sauce; 0.25 cups Hot sauce or wing sauce (to toss, optional)

Inspired by Willie's Grill & Icehouse

Time1h

Serves4

Hand-cut, hand-breaded, fresh, never-frozen Chicken Tenders *GET ANY BIRD SAUCED AND TOSSED

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breast

1 cups Buttermilk

1 item large egg

1 tsp hot sauce (optional, for tang)

1 tsp kosher salt (for marinade)

Breading

1 1/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 cups panko breadcrumbs (optional for extra crunch)

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1/2 tsp black pepper

1 tsp kosher salt

Dredge & Fry Setup

2 item large eggs (for dredge)

2 tbs water

4 cups neutral frying oil (canola, peanut, or vegetable)

Finish & Serve

1/2 tsp fine sea salt or flaky salt (to finish)

2 item lemon wedges (optional)

1/2 cups ranch or preferred dipping sauce

1/4 cups Hot sauce or wing sauce (to toss, optional)

Method

Chicken & Marinade

Trim and cut

Trim any excess fat from the chicken breasts. Slice each breast into 3–4 strips about 1 to 1 1/2 inches wide to create 'tenders' of roughly even thickness so they cook uniformly.

Marinate

In a bowl, whisk together buttermilk, egg, hot sauce (if using), and 1 tsp kosher salt. Submerge the chicken strips in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Breading

Mix dry breading

In a shallow bowl or rimmed baking sheet, combine the all-purpose flour and cornstarch. Stir in paprika, garlic powder, onion powder, cayenne, black pepper, 1 tsp kosher salt, and panko (if using). Whisk until evenly distributed.

Prepare wet dredge

In a separate shallow bowl, whisk the 2 eggs with 2 tablespoons water until smooth. This will help the flour adhere and create a crisp crust.

Dredge chicken

Working in batches to avoid overcrowding, remove chicken from the marinade, letting excess drip off. Dredge each strip first in the flour mixture, pressing to adhere. Dip into the egg wash, then return to the flour mixture for a second coat, pressing again. Place breaded tenders on a wire rack set over a baking sheet; let rest 10 minutes to set the crust.

Dredge & Fry Setup

Heat oil

Pour 3–4 cups neutral frying oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (use less oil for a smaller pot). Heat over medium-high until oil reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a small pinch of breading—if it sizzles and browns steadily, the oil is ready.

Fry in batches

Carefully add 3–5 tenders to the hot oil without crowding (temperature will drop if overcrowded). Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Use an instant-read thermometer to check the internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F (165–175°C). Transfer cooked tenders to a wire rack set over a baking sheet to drain. Repeat with remaining tenders.

Finish & Serve

Season

While still hot, sprinkle the tenders lightly with flaky salt or the 1/2 tsp sea salt to taste.

Sauce & toss (optional)

If you want 'any bird sauced and tossed', place hot tenders in a large bowl, pour 1/4 cup warmed wing or hot sauce over them, and toss gently until evenly coated. Serve immediately so the breading stays crisp.

Serve

Arrange tenders on a platter with lemon wedges and dipping sauce (ranch or preferred). Leftover tenders can be refrigerated in an airtight container for up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes.