Thomas is an award-winning chef known for his barbecue and chili. In 1998, he was named 3rd best chef in Florida.
The Best Chicken Tenders You Will Ever Eat
Over the years, thousands of people have told me that I make the world's best chicken tenders. And now I'm going to tell you how.
What You'll Need:
- You should have a cutting board made out of a hard plastic resin. Wooden cutting boards can and do develop cracks and you don't want that, because it provides a place for bacteria to grow. That's the last thing we want on our chicken.
- You will want a meat hammer made for tenderizing meat. Buy one as heavy as you can afford. You want one that is all metal and one piece if you can find it because it will be easy to clean up.
- You will want a roll of plastic wrap so you can cover your chicken with a layer of plastic before you beat it with your meat hammer. This way you will keep down the splatter and mess and make clean up so much easier.
- You'll need one gallon plastic ziplock bag in which to marinate the chicken overnight.
1 pack of skinless, boneless chicken breasts
- 1 quart of buttermilk
- 1 small bottle of Texas Pete hot sauce
- 2 cups whole milk
- 2 large eggs
- 2 cups unseasoned bread crumbs
- 1 cup of flour
- 1 cup of fine crushed corn flakes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
You'll also need enough vegetable oil to fill your cooking pot 2-3 inches deep.
How to Make the World's Best Chicken Tenders
- You can thaw the chicken in its original package. Just be sure if any blood spills in your refrigerator to clean it up at once with a bleach and water solution.
- Open the package in your sink and drain away any juices or blood. Wash your chicken under cold running water then pat to dry.
- Move the chicken to your cutting board and cut each breast half into about 3 - 4 pieces, then lay it out on your cutting board and cover with plastic wrap. Beat the pieces flat with the meat hammer.
- Now place all your chicken into a ziplock bag and pour in the buttermilk and hot sauce. Close the bag and place it into your refrigerator overnight.
- The next day, whip the milk and eggs in a small bowl.
- In a large bowl add all the dry ingredients together very well.
- Take your chicken tenders out of their buttermilk solution and place them into the milk / egg mixture, then coat them very well with the dry mixture. Now it goes back into the milk / egg mixture and then back into the dry mixture. You will now have breaded your chicken tenders twice. When you take them out of the breading the second time, lay them side by side on a dish or baking pan.
- You will now want to use 2-3 inches of vegetable oil in a cooking pot. If you prefer to use a deep fryer, set it to 350°F. Now fry the chicken to a deep golden brown and drain on paper towels.
- You can now serve them with honey mustard or ranch dressing. Serve with carrot and celery sticks for a little temperature and texture variation.
Please post your comments or questions below.
Kim on February 24, 2016:
Making this tomorrow
firstname.lastname@example.org on February 17, 2016:
Would love to try this,but how much chicken in weight does it call for?
patty boyett on February 08, 2016:
What do you mean about a pack of chicken? 1 to 2 lbs or ?
Pamalot on January 17, 2016:
Are these tenders spicy hot? My husband has problems with spicy foods.
Ann on September 25, 2015:
How many minutes do you cook them? I have never used a deep fryer
ConnieWicker on April 09, 2015:
My grandkids think I make the best chicken tenders. I don't soak mine in buttermilk, but I might have to try that.
Steve on January 13, 2013:
They were great!. I didn't have buttermilk, but used regular milk with a little lemon juice to substitute. Also used that mixture (with an egg added) for the wet dip. Thanks for posting.
Thomas Byers (author) from East Coast , United States on June 27, 2012:
Thanks they really are good. Try them with and with out barbecue sauce.
Granny's House from Older and Hopefully Wiser Time on September 22, 2010:
When I saw the title Delicious homemade chicken tenders I had to stop and take a look. Then when I saw the best you will ever eat, then I thought , I have to see this. I thought that I made the best! Well after reading your recipe I think I need to try yours. Will bookmark and try. Rated up
Lori J Latimer from Central Oregon on September 11, 2010:
Yummy! I cannot wait to try these.