Kid's Chicken Tenders Recipe

Portion and tenderize

Slice the chicken breast into two equal strips about 3–4 inches long and 3/4 inch thick. If pieces are uneven, gently pound them between sheets of plastic wrap to an even thickness so they cook uniformly.

Make wet mixture

In a shallow bowl, whisk the egg and buttermilk together until combined.

Make dry mixture

In a second shallow bowl, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder. In a third shallow bowl, place the plain breadcrumbs and panko (or just use one of them).

Batter the tenders

Working one piece at a time: dredge a chicken strip in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, then press into the breadcrumbs so they are evenly coated. For an extra-crisp double-coat, return the coated strip to the egg mixture and then again into the flour/breadcrumb mixture.

Rest before frying

Place the breaded tenders on a plate or wire rack and let them rest for 5–10 minutes. This helps the coating adhere and prevents flaking in the oil.

Pour the oil into a medium saucepan or deep skillet to a depth of about 1 to 1.5 inches (about 1.5–2 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumbs into the oil — it should sizzle and brown in about 30–45 seconds.

Carefully lower two breaded tenders into the hot oil (do not crowd; fry in batches if necessary). Fry for 3–4 minutes, turning once, until the coating is golden brown and the internal temperature of the thickest part of the tender reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F; if oil is too hot the outside will overbrown before the inside cooks.

Using a slotted spoon or tongs, transfer the cooked tenders to a wire rack set over a baking sheet or to a plate lined with paper towels to drain for 1–2 minutes. If desired, keep warm in a 200°F (95°C) oven for up to 10 minutes while frying remaining pieces.

Portion the ranch dressing into a small ramekin for dipping.

Optional: garnish the tenders with a light sprinkle of chopped parsley and serve with a lemon wedge on the side for a bright finish.

Serve two warm chicken tenders on a plate with the ranch for dipping.