Description
Golden-crisp outside with juicy, seasoned chicken inside. These kid-friendly and crowd-pleasing tenders use pantry staples for a quick weeknight or festive meal. Serve with dippers and sides for a complete dish.
Ingredients
1 1/2 pounds chicken tenderloins or boneless skinless chicken breasts (sliced into 1-inch strips)
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
1/2 cup fine plain breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/4 teaspoon cayenne pepper (optional)
1/2 cup neutral cooking oil (plus more if needed)
Optional for serving: honey mustard, ranch-style dip, ketchup, or garlic yogurt sauce
Instructions
Prepare the chicken: Pat strips dry with paper towels to enhance coating adhesion.
Set up breading station: In 3 bowls, place flour in the first, whisked egg and milk in the second, and mixed panko breadcrumbs, garlic powder, onion powder, paprika, salt, black pepper, parsley, and cayenne (if using) in the third.
Coat each tender: Dredge a strip in flour, shake off excess, dip in egg mixture, then press firmly into breadcrumbs mixture. Repeat until fully coated.
Heat oil in a large skillet: Maintain medium-high heat (350°F/175°C) using an instant-read thermometer.
Cook tenders: Fry in batches until golden and internal temperature reaches 165°F (74°C), 3-4 minutes per side. Avoid overcrowding the pan.
Drain and serve: Transfer to a paper towel-lined plate or wire rack. Serve warm with optional dipping sauces.
Notes
Use a wire rack over a baking sheet after frying for extra crispiness
Work in batches to avoid lowering oil temperature
Cayenne can be omitted for mild flavor
Store leftovers in an airtight container for up to 48 hours
For halal options, use vegetable oil and approved halal-certified breadcrumbs
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 tenders per serving
- Calories: 420
- Sugar: 0.8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg