These crispy chicken tenders are everything you want in a comfort-food classic. They’re perfect for family dinners, game days, or casual get-togethers because they can be easily doubled and still come out perfectly crisp. Whether served with dipping sauces, tucked into wraps, or layered on top of a fresh salad, they’re a reliable favorite that delivers restaurant-quality results right from your kitchen.
Yield: 4 servings (about 12 tenders)
Total Time: 30 minutes (plus optional 30 minutes marinating)
Prep Time: 15 minutes
Cook Time: 12 to 14 minutes
Ingredients
- 1 ½ lbs chicken tenderloins (or chicken breasts cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 ½ cups breadcrumbs (panko or regular)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Vegetable oil, for frying (or cooking spray if baking)
Preparation
Step 1
Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper.
Step 2
Pat the chicken strips dry with paper towels. Dredge each piece in flour, shaking off the excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs.
Step 3
To Fry: Heat about ½ inch of oil in a large skillet over medium-high heat. Fry chicken tenders in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
To Bake: Preheat oven to 425°F (220°C). Place breaded tenders on a greased baking sheet. Lightly spray with cooking oil and bake for 18 to 20 minutes, flipping halfway through, until crispy and golden.
Step 4
Drain fried tenders on a paper towel-lined plate, then serve hot with your favorite dips such as ketchup, ranch, or honey mustard.