Overnight Mayo-Mustard Crispy Chicken Tenders

Ingredients

• 450 g chicken tenderloins — tenderloins are the ideal cut here; they're naturally more tender than breast strips and the thin shape lets the marinade penetrate all the way through overnight
• 3 tbsp mayonnaise — acts as both the flavor base and the binder that holds the breadcrumbs to the chicken; do not substitute with yogurt or sour cream as they won't adhere as well during frying
• 1 tbsp dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ½ tsp sea salt
• 3 slices plain white or sourdough bread — day-old bread works best; it's drier and produces a coarser, crunchier crumb than fresh
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp sea salt
• ½ tsp paprika
• ½ tsp dried dill
• ½ tsp dried basil
• 3 tbsp avocado oil — avocado oil's high smoke point makes it ideal for cast iron frying; it won't break down or turn bitter at the temperature needed for a golden crust

Instructions

1. 1

   In a medium bowl, whisk together the mayonnaise, dijon mustard, garlic powder, onion powder, black pepper, and sea salt until fully combined into a smooth, uniform marinade — no streaks of mayo should remain.

2. 2

   Pat the chicken tenderloins completely dry with paper towels before adding them to the bowl. Surface moisture is the enemy of crust adhesion. Toss the dried tenders in the marinade until every piece is thoroughly coated on all sides. Cover tightly with plastic wrap and refrigerate overnight, or for a minimum of 4 hours.

3. 3

   Tear the bread slices into rough chunks and pulse in a food processor until you have coarse, uneven crumbs — pulse 6 to 8 times rather than running the processor continuously, which would produce fine dust instead of the chunky crumbs that create a craggy, textured crust.

4. 4

   Spread the crumbs on a sheet tray in a single layer and toast in a 350°F oven for 5 to 7 minutes, stirring once halfway, until just barely golden and completely dry to the touch. Transfer to a shallow bowl and let cool for 2 minutes.

5. 5

   Add the garlic powder, onion powder, salt, paprika, dill, and basil to the toasted crumbs. Toss thoroughly with your fingers, rubbing the seasonings into the crumbs so the flavor is distributed evenly throughout and not sitting in a pocket at the bottom of the bowl.

6. 6

   Remove the marinated chicken from the fridge 10 minutes before cooking — cold chicken straight from the fridge drops the oil temperature when it hits the pan, which causes the crust to absorb oil and turn greasy rather than sear. Heat the avocado oil in the cast iron skillet over medium heat for 2 to 3 minutes until shimmering. Drop a single breadcrumb in — if it sizzles immediately, the oil is ready.

7. 7

   Pull each tender out of the marinade without wiping it clean — the mayo coating still on the surface is your binder. Press each piece firmly into the herbed breadcrumbs on both sides, using the palm of your hand to press the crumbs in so they clump and adhere rather than just dusting the surface.

8. 8

   Lay the breaded tenders in the hot skillet in a single layer without touching. If they don't all fit, fry in two batches rather than crowding. Cook completely undisturbed for 3 to 4 minutes until a deep golden crust has formed on the bottom — resist the urge to peek or move them, which breaks the crust before it sets.

9. 9

   Flip each tender once with tongs and cook for another 3 to 4 minutes until the second side matches the first. Check doneness with an instant-read thermometer inserted into the thickest tender — the internal temperature must reach 165°F. Transfer to the wire rack over the sheet tray immediately (not paper towels, which trap steam and soften the crust). Season with a small pinch of salt while still hot.

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