Wj's Chicken Tenders Recipe

Prepare chicken

Pat the chicken tenderloins dry with paper towels. Trim any connective tissue. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside on a plate while you prepare the dredge and breading.

Make wet mixture

In a shallow bowl or wide dish, whisk together 2 large eggs, 1 cup whole milk (or buttermilk) and 1 tsp hot sauce if using. Whisk until fully combined. This will help the breading adhere and add moisture.

Combine dry ingredients

In a separate shallow bowl, combine 1 cup all-purpose flour, 1 cup panko breadcrumbs, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp ground mustard, 1/2 tsp freshly ground black pepper and 3/4 tsp kosher salt. Stir thoroughly so spices are evenly distributed.

Dredge chicken

Set up an assembly line: flour/breadcrumb mixture in one dish, wet egg mixture in the other. Working one piece at a time, dip the seasoned chicken into the wet mixture, allowing excess to drip off for 2–3 seconds, then press firmly into the dry breading mixture, covering all sides. For an extra-crisp double coating (optional), return the breaded tender to the wet mixture briefly and then to the dry mixture again. Place breaded tenders on a wire rack set over a sheet pan; let rest 10 minutes to help the coating adhere.

Heat the oil

Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle immediately and steadily.

Fry the tenders

Working in batches to avoid overcrowding, gently lower 3–4 tenders into the hot oil. Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side (6–8 minutes total), depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat as needed to keep the oil near 325–350°F so the exterior browns without burning.

Drain

Using tongs, transfer cooked tenders to a wire rack set over a sheet pan or to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a light pinch of salt if desired. Repeat with remaining tenders, letting oil return to temperature between batches.

Serve

Let tenders rest 2–3 minutes. Garnish with chopped parsley and serve with lemon wedges and dipping sauces on the side. Tenders are best served hot and crispy.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To re-crisp, bake at 400°F (200°C) on a wire rack over a sheet pan for 8–10 minutes, flipping once, until heated through and crispy.