Chicken Tenders

Ingredients

For the Chicken & Marinade

• Fresh chicken breast tenderloins (or boneless, skinless breasts sliced into strips): 2 lbs (approx. 900 g)
• Whole buttermilk: 1.5 cups (360 ml)
• Dill pickle juice: 2 tbsp (30 ml)
• Garlic powder: 1 tsp
• Smoked paprika: 1 tsp
• Fine sea salt: 1.5 tsp
• Freshly cracked black pepper: 1/2 tsp

For the Seasoned Flour & Crunch Dredge

• All-purpose flour: 1.5 cups (190 g)
• Japanese panko breadcrumbs: 1 cup (60 g)
• Cornstarch: 3 tbsp (24 g)
• Baking powder: 1/2 tsp
• Smoked sweet paprika: 1 tbsp
• Garlic powder: 1.5 tsp
• Onion powder: 1.5 tsp
• Cayenne pepper: 1/2 tsp (adjust for mild heat)
• Dried oregano or thyme: 1/2 tsp
• Fine kosher salt: 1 tsp
• Fresh black pepper: 1/2 tsp

For Cooking & Serving

• Cooking oil for frying: 3 to 4 cups high-smoke-point oil (peanut oil, canola oil, or vegetable oil)
• Serving accompaniments: Honey mustard, smoky barbecue sauce, garlic ranch, lemon wedges

Instructions

Step 1: Prep and Marinate the Chicken

1. Lay the raw chicken tenderloins flat on a clean prep surface. Locate the tough white tendon running through the thick end of each piece. Grip the exposed tip with a paper towel and strip the meat downward using a fork to strip it clean.
2. In a medium glass mixing bowl, whisk together buttermilk, dill pickle juice, garlic powder, smoked paprika, salt, and black pepper.
3. Submerge the prepped chicken strips fully into the liquid. Cover securely and refrigerate for a minimum of 30 minutes, or up to 4 hours.

Step 2: Build the Dredging Station

1. In a wide, shallow bowl or quarter-sheet tray, whisk the all-purpose flour, panko breadcrumbs, cornstarch, baking powder, sweet paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper.
2. Drizzle 3 tablespoons of the buttermilk marinade out of the soaking bowl directly into the dry flour mixture. Run your fingertips through the dredge in a circular motion to work the moisture into pea-sized flaky bits.

Step 3: Coat the Tenders

1. Remove one tenderloin at a time from the marinade, letting the excess liquid drain off for two seconds.
2. Transfer into the seasoned flour bowl. Pack the flour mix over the meat using dry fingers. Press down firmly so the crumbs and clusters stick.
3. Shake off loose flour, then arrange the coated tenders in a single layer on a parchment-lined baking sheet. Allow them to rest undisturbed for 10 minutes; this hydrates the starch and prevents the breading from peeling off in the hot oil.

Nutrition

Calories: 385 kcal — · Protein: 40 g 80% · Fat: 14 g 18% · Carbohydrates: 24 g 9% Dietary · Saturated Fat: 2.5 g 13% · Fiber: 1.5 g 5% · Sugar: 1 g — · Sodium: 680 mg 30%