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chicken tenders-1

Chicken Tenders

Crispy, golden chicken tenders are a beloved classic. This simple recipe delivers juicy, flavorful tenders every time with a crunchy coating. Serve with your favorite dipping sauce for a perfect meal or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams chicken tenderloins about 12 pieces
  • 120 grams all-purpose flour
  • 2 large eggs
  • 60 ml milk (1/4 cup)
  • 120 grams breadcrumbs (plain or panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 250 ml cooking oil (vegetable or canola, for frying)

Equipment

  • 1 mixing bowls
  • 1 baking sheet or large plate
  • 1 whisk
  • 1 large skillet or deep frying pan
  • 1 tongs
  • 1 paper towels

Method
 

  1. Prepare three shallow bowls. In the first, add flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second, whisk together eggs and milk. In the third, mix breadcrumbs, paprika, garlic powder, remaining salt, and pepper.
  2. Pat chicken tenderloins dry with paper towels.
  3. Dredge each piece in seasoned flour, shake off excess. Dip in the egg mixture, then coat thoroughly with seasoned breadcrumbs.
  4. Heat oil in a large skillet over medium-high heat to 175°C (350°F).
  5. Working in batches, fry chicken tenders 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  6. Let rest for 2 minutes before serving.

Notes

If you prefer to bake instead of fry, preheat your oven to 220°C (425°F). Place coated tenders on a baking rack over a sheet and bake for 18–20 minutes, turning once halfway.
Serve with ketchup, ranch, or honey mustard for dipping.
You can use boneless, skinless chicken breasts cut into strips as a substitute.
Avoid overcrowding the skillet for the crispiest result.