Classic, juicy chicken tenders with a perfect crispy coating, ideal for dipping into your favorite sauces. This recipe brings the joy of restaurant-style chicken to your home kitchen.
Crispy Chicken Tenders: A Homemade Guide
Classic, juicy chicken tenders with a perfect crispy coating, ideal for dipping into your favorite sauces. This recipe brings the joy of restaurant-style chicken to your home kitchen.
Ingredients
- 1 pound boneless skinless chicken tenderloins
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs beaten
- 0.25 cup milk
- 2 cups Panko breadcrumbs
- 4 cups vegetable oil for frying
Instructions
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
- In another shallow dish, whisk eggs and milk until well combined.
- In a third shallow dish, place the Panko breadcrumbs.
- Dredge each chicken tenderloin first in the seasoned flour, shaking off excess.
- Dip the floured tender into the egg mixture, allowing excess to drip off.
- Finally, coat thoroughly in the Panko breadcrumbs, pressing gently to adhere. Place breaded tenders on a wire rack.
- Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Carefully add chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- Remove fried tenders and place them on a wire rack set over a baking sheet to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
For extra crispness, double-dip the chicken in flour before the egg wash. For a healthier option, bake at 400°F (200°C) for 20-25 minutes, flipping halfway, or air fry at 375°F (190°C) for 12-15 minutes. Serve with a variety of dipping sauces like honey mustard, BBQ, ranch, or sweet chili. For gluten-free, use gluten-free flour and breadcrumbs.
