3 Piece Tenders Recipe

Prepare chicken

Pat the 3 chicken tenders dry with paper towels. If using a chicken breast, cut into three even strips about 1 to 1.25 inches wide. Place in a shallow bowl or container.

Season and marinate

Sprinkle 1 tsp salt and 1/2 tsp black pepper over the chicken. Pour 3 tablespoons of buttermilk over the pieces and rub to coat. Let sit at room temperature for 10 minutes or refrigerate for up to 2 hours for better flavor and tenderness. If refrigerated, bring back to room temperature for 15 minutes before frying.

Make breading mix

In a shallow wide dish, whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

Prepare egg wash

In a separate shallow bowl, beat 1 large egg with 1 tablespoon milk or water until uniform.

Dredge the tenders

Working one at a time, remove a tender from the buttermilk, let excess drip off, then dip into the egg wash, turning to coat completely. Transfer immediately to the flour mixture and press lightly so the breading adheres. Shake off excess and set on a wire rack or plate. Repeat for all pieces. For an extra-crisp double-coating, repeat the egg wash and flour steps a second time.

Heat oil

Pour about 2 cups of neutral oil into a heavy skillet or cast-iron pan to reach roughly 1/2 inch depth (adjust quantity to pan size). Heat over medium-high until the oil reaches 350°F (175°C) or when a small pinch of breading sizzles and browns in about 30 seconds.

Fry tenders

Carefully add the breaded tenders to the hot oil without crowding (fry in a single layer; do 2 batches if necessary). Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch should be about 6 to 8 minutes depending on thickness.

Drain and rest

Transfer cooked tenders to a wire rack set over a sheet pan or to paper towels to drain for 2 minutes. Lightly season with a pinch of salt while hot, if desired. Let rest 2 to 3 minutes before serving so juices redistribute and coating firms.

Plate the 3 piece tenders with the customer's chosen side (one portion of fries, coleslaw, or mashed potatoes) and include the bottled beverage. Add 2 tablespoons of ketchup or the chosen dipping sauce on the side. Serve immediately while hot.