Best Homemade Chicken Tenders

To cut chicken into strips: To get a more tender strip, you need to cut against the grain of the chicken. Notice where the grain lines are and be sure to cut opposite them. Place chicken in a ziplock bag and set aside.

Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup. Whisk in the cornstarch. Add in the hot sauce (feel free to add more if you'd like!) and the salt & pepper and whisk to combine.

Pour marinade in the ziplock with the chicken and gently shake until chicken is coated. Place bag in the fridge and let marinate for at least 20 minutes, but no longer than 1 hour.

Heat about 2 cups of oil to 365°F in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!

While the oil is heating, combine all ingredients for the coating in a shallow bowl. Remove chicken pieces from bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then spoon some on the top of the chicken, then press the chicken down- then flip and repeat the process. Repeat until all chicken is coated.

Once oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how big they are. The small pieces cook quickly! If you're unsure if the chicken is done, use a meat thermometer. It should register 165°F. Remove cooked chicken and place on a plate lined with a paper towel. Repeat until all chicken is cooked. Serve hot, with Homemade Fry Sauce!

To Bake Chicken Strips: Heat oven to 400°F. Spray a cookie sheet with non-stick spray and arrange chicken tenders. Spray the tenders with additional cooking spray. Cook 12-15 minutes, until tenders register 165°F on a meat thermometer. (Cooking time varies depending on the size of your chicken tenders! Pay attention and check often as to not overcook them!)