Chicken Tenders

Ketchup, ranch dressing, honey mustard, and barbecue sauce are the classics. Make a quick honey mustard by mixing equal parts Dijon mustard and honey with a pinch of salt.

Freeze uncooked breaded tenders on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry straight from frozen, adding 1 to 2 minutes per side. You can also fry and refrigerate for up to 3 days, then reheat in a 350°F oven for 6 to 8 minutes to restore crispness.

Don't cook beyond 165°F—use an instant-read thermometer to check the thickest tender. Fry at 350°F, not hotter, so the coating crisps before the chicken overcooks.

In an oven: Coat breaded tenders lightly with cooking oil spray and bake at 400°F for 15 to 18 minutes, flipping halfway through—they'll be less crispy. In an air fryer: Cook at 400°F for 10 to 12 minutes, shaking the basket halfway through—this gives the crispiest texture without frying.

Yes. Cut chicken thighs into similar-sized strips and fry for 3 to 4 minutes per side until the internal temperature reaches 165°F. Thighs have more fat and stay juicier than breast.

Oven reheating works best: place on a baking sheet and warm at 350°F for 8 to 10 minutes. Microwaving makes them soggy, and stovetop reheating is awkward. For best results, serve them fresh, but frozen leftovers can also be fried fresh.