Chicken Tenders
Chicken Tenders Say it: CHIK-en TEN-derz
Chicken tenders are strips of boneless chicken, usually breast, coated in seasoned flour and breadcrumbs and fried until crisp. They are a familiar American comfort food, served in diners, at tailgates, and at home with dipping sauces. A buttermilk soak keeps the meat juicy and helps the coating cling. The best tenders have a craggy, golden crust and tender interior. They are simple, satisfying, and made for sharing with honey mustard, ranch, or ketchup.
Chicken Tenders
Chicken Tenders
Pronounced CHIK-en TEN-derz
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
If using whole breasts, cut them into strips about 1 inch (2.5 cm) thick and 4–5 inches (10–13 cm) long. Pat the chicken dry with paper towels.
Whisk the buttermilk with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder in a bowl. Add the chicken strips, turn to coat, cover, and refrigerate for at least 20 minutes or up to 4 hours.
In a shallow dish, whisk the flour, breadcrumbs, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, onion powder, and cayenne until combined. Set the breading next to the buttermilk bowl.
Pour the oil into a heavy Dutch oven or deep skillet to a depth of about 2 inches (5 cm) and heat over medium-high heat to 350°F (175°C). Keep the thermometer in the oil and adjust the heat to hold that temperature.
Lift each chicken strip from the buttermilk, letting excess drip back into the bowl, and press it into the flour mixture, turning to coat evenly. Shake off excess and set on a wire rack for 5 minutes so the coating hydrates.
Fry the tenders in batches of 4–5, without crowding, for 4–5 minutes, turning once, until golden brown and the crust is crisp. The center should register 165°F (74°C) on an instant-read thermometer. Transfer to the rack and sprinkle with flaky salt.
Serve the tenders hot, while the crust is crisp. Cool any leftovers completely before refrigerating.
Regional variants
For Buffalo-style tenders, toss the fried tenders in a mixture of hot sauce and melted butter. For a Nashville-hot finish, brush them with cayenne-spiced frying oil.
Cook's notes
- Use an instant-read thermometer: the oil should stay near 350°F (175°C) and the chicken must reach 165°F (74°C).
- Let the breaded tenders rest for 5 minutes before frying so the coating does not slide off.
- Fry in small batches; overcrowding drops the oil temperature and makes the crust greasy.
Serve with
Honey mustard, ranch dressing, ketchup, pickles, coleslaw, and fries; lemonade or iced tea.
Make ahead and storage
Cool leftovers, refrigerate in an airtight container up to 3 days. Reheat on a wire rack in a 375°F (190°C) oven for 8–10 minutes, until crisp and hot.
