Chicken tenders: my go-to diner order at any hour of the day… or night… I’ve made many a variation of fried chicken, yet this childhood staple is my absolute favorite. That said, I have zero interest in getting my chicken tenders from a drive-thru window – and lately, I’d rather cook at home than eat out. So it was definitely time to get my act together and create an all-grown-up chicken tender recipe that everyone can enjoy.
I prefer thin strips of chicken with a thin layer of breading. If you find this too dainty for your taste, cut your chicken breasts into 1 inch strips instead of half-inch strips, and give ’em a double dunk in breading. You’ll need an extra half cup or so of buttermilk to allow for a 3-step breading process: you’ll do the initial flour dredge, then go back to the buttermilk, and finish with a final toss in seasoned flour. You’ll also need to increase your cooking time to 4-6 minutes per side. So long as your tenders temp at 160 (assuming you are using chicken breast) before consumption, you’ll be good to go.
I like to serve these like fish and chips… but newspaper ink tends to rub off the paper, so I use parchment instead. If you want a more classic look, just line the inside of your newspaper cone with some parchment. I actually set my cones in a tumbler glass and fold the excess paper over the sides because I think the glass is a little easier to hold than the paper cone. As you can tell from the photos, I also like to include some sliced carrots and celery with my chicken tenders. It makes me feel less guilty about how much I enjoy making and eating fried foods. No guilt for you? Skip the veggies 😉
Even though the recipe calls for spicy ingredients like sriracha and cayenne pepper, the tenders are mild enough for a kid to tolerate. If you want a little more kick, try doubling the Sriracha and cayenne in the marinade and the breading.
ingredients
- 2 lbs boneless, skinless chicken breast
- 2 C buttermilk
- 2 TBSP yellow mustard
- 3 TBSP Sriracha
- 2 TBSP honey
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika (smoked)
- 2 C all-purpose flour
- 2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Enough vegetable oil (I use canola) to create a 1/4 inch layer in your skillet
instructions
- Mise en place, and read this recipe all the way through.
- Cut your chicken breast into strips about 1/2 inch thick. My chicken breasts were about 5 oz each, and I cut each one into approximately 5 strips. Make sure they are all the same size so they will cook evenly.
- Combine buttermilk, mustard, Sriracha, honey, 2 tsp salt, 2 tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp paprika in a 1 gallon freezer bag set in a glass bowl or storage container (in case of leaks!).
- Add the chicken and squish everything around to make sure that the chicken is fully coated.
- Marinate 4-12 hours in the refrigerator (I made mine the night before, right before I went to bed)
- Remove the chicken from the refrigerator and drain in a sieve set over a bowl.
- In a separate bowl, whisk together the flour and all subsequent seasonings.
- Dredge the chicken in the flour (you'll probably need to do this in batches; tongs will be helpful). Place the dredged chicken on a wire rack set over a baking sheet.
- Add 1/4 inch of vegetable oil to a large skillet and set over medium heat until the oil begins to shimmer.
- Working in batches, carefully add the chicken to the skillet and cook until golden brown on both sides. Each strip should cook 3-4 minutes per side.
- Transfer each fully cooked batch to a (clean!) wire rack set over a rimmed baking sheet lined with paper towels or newspaper. Transfer to a low oven (150-200 degrees) to keep warm while you cook the remaining batches.
Notes
Serve with your favorite dipping sauce and perhaps a few vegetables.
Leftovers? Trying to prep for next weekend? Fry up your chicken tenders and allow them to cool completely. Transfer to a rimmed baking sheet (single layer, please) and freeze until solid, about 2 hours. Transfer again to a freezer bag and store up to 1 month. To reheat, bake at 375 on a wire rack set over a rimmed baking sheet for 10-15 minutes.
Happy eating! Let me know how this recipe worked out for you in the comments below!