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A plate of fried chicken pieces
Breading and Shallow-Frying

Chicken tenders with four sauces

Prep 25 min Cook 15 min Total 40 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

A short buttermilk soak seasons the meat and gives the flour something to cling to. Frying at 350°F cooks the tender through before the crust burns.

Ingredients

  • Tenders
  • Sauces

Method

  1. 01

    Stir the tenders with buttermilk and half the salt. Rest 20 minutes, or up to 4 hours in the fridge.

  2. 02

    Mix flour, cornstarch, paprika, garlic powder, pepper, and the rest of the salt.

  3. 03

    Heat 1/2 inch of oil in a wide skillet to 350°F. Dredge the tenders, shake off the extra, and fry until deep golden, about 3 to 4 minutes per side. Drain on a rack.

  4. 04

    Put the four sauces in small bowls and serve the tenders hot.

Notes & swaps

  • Do not crowd the pan. The oil temperature drops and the crust steams.
  • Air-fryer path: 400°F for 12 minutes, turning once, sprayed lightly with oil.

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