Chicken Tenders Recipe

Prep the chicken

Trim any fat from the chicken breasts. Slice the breasts into 1/2-inch–3/4-inch wide strips (tender shape). Pat dry with paper towels.

Set up dredging station

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a second shallow bowl, whisk the eggs with the milk until blended. In a third shallow bowl, combine breadcrumbs, grated Parmesan (if using), garlic powder, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and remaining 1/2 tsp paprika.

Coat the chicken

Working in batches, dredge each chicken strip first in the seasoned flour, shaking off excess; then dip into the egg mixture, letting excess drip off; then press into the breadcrumb mixture to fully coat. Place coated tenders on a wire rack or plate. For extra-crisp tenders, repeat the egg and breadcrumb step for a double coat.

Heat the oil

Pour about 1/4 inch of vegetable oil into a large skillet (roughly 1 cup). Heat over medium heat until oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns within 20 seconds when dropped in.

Fry the tenders

Carefully add chicken tenders to the hot oil in a single layer without overcrowding (work in batches). Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent over-browning. Use tongs to transfer cooked tenders to a paper towel–lined plate or wire rack set over a sheet pan to drain and stay crisp.

Finish

Let tenders rest 2 minutes before serving. Sprinkle a light pinch of salt over the hot tenders to taste.

In a small bowl, whisk together mayonnaise, yellow mustard, honey, lemon juice, and 1/4 tsp salt until smooth. Taste and adjust honey or mustard for sweetness/spiciness as preferred. Chill or serve immediately alongside warm chicken tenders.