Tenders Recipe

Trim and marinate

Trim any fat or connective tissue from the chicken tenders. In a bowl or resealable bag combine buttermilk, 1 tsp salt, 1 tsp pepper and 1 tbsp hot sauce (optional). Add the chicken, toss to coat, cover or seal and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Prepare breading stations

Set up three shallow bowls/plates: 1) flour mixture: whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko (if using), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp baking powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. 2) egg wash: beat 2 eggs with 2 tbsp water until smooth. 3) reserved flour (optional) or additional panko for a double-dip if you want extra crunch.

Coat chicken

Remove tenders from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then into the egg wash, then back into the flour/panko mixture pressing gently to adhere. Place on a wire rack and let rest 10 minutes — this helps the breading set and reduces loss during frying.

Heat oil

Pour 3–4 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small cube of bread — it should brown in about 45–60 seconds.

Fry tenders

Fry the tenders in batches without crowding the pan (3–5 pieces depending on pan size) for 3–4 minutes per side, about 6–8 minutes total, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat to maintain 325–350°F (160–175°C) so they cook through without burning. Transfer to a wire rack set over a sheet pan to drain; let rest 3 minutes.

Buffalo / Sweet chili / BBQ / Hot chili de árbol / Mango habanero (store-bought)

Warm 1/2 cup of the chosen sauce in a small saucepan over low heat until just warmed (about 2–3 minutes) or microwave for 30–45 seconds. Toss the hot fried tenders in the warmed sauce until evenly coated (use tongs). For a dry finish (Lemon pepper), simply sprinkle the 2 tbsp lemon pepper rub over the hot tenders and toss to coat lightly.

General Tso (from scratch)

To make General Tso sauce: in a small bowl whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin, 2 tbsp brown sugar, 1 tsp minced garlic and 1 tsp grated ginger. In a separate small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Warm a tablespoon of oil in a small skillet over medium heat, add the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. Toss the fried tenders in the sauce to coat.

Serve

Arrange sauced tenders on a platter. Serve immediately with your choice of dipping sauces, lemon wedges, and accompaniments like fries, coleslaw, or pickles.