Chicken Tenders

Start by preparing your chicken. If you're using chicken breasts, slice them into even strips—about 1-inch thick—so they cook uniformly. Pat the tenders completely dry with paper towels; this helps the buttermilk and breading stick better.

In a medium bowl, combine the buttermilk, 1/2 teaspoon salt, and a pinch of black pepper. Add the chicken tenders, making sure each piece is fully submerged. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum tenderness).

While the chicken marinates, set up your dredging station. Use three shallow dishes: one for the flour (mixed with garlic powder, paprika, onion powder, salt, and pepper), one for the beaten eggs, and one for the panko breadcrumbs (and Parmesan, if using).

Remove the chicken from the buttermilk, letting any excess drip off. Dredge each tender first in the seasoned flour, shaking off any extra. Then dip it into the beaten eggs, and finally press it firmly into the panko mixture, making sure it's evenly coated.

Place the breaded tenders on a wire rack set over a baking sheet. Let them rest for 5–10 minutes—this helps the coating set and ensures it stays put during cooking. Meanwhile, preheat your oven to 425°F (if baking) or heat about 1/4 inch of oil in a large skillet over medium-high heat.

If baking, arrange the tenders on a wire rack set over a baking sheet and lightly spray with oil. Bake for 12–15 minutes, flipping halfway, until golden and cooked through. For pan-frying, cook in batches for 3–4 minutes per side, until the crust is crisp and the internal temperature reaches 165°F.

Once cooked, transfer the tenders back to the wire rack—this keeps them crispy by allowing air to circulate underneath. Let them rest for a couple of minutes before serving.