Chicken Tenders Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim off any fat or connective tissue. Slice each breast into 3–4 strips about 3/4 to 1 inch wide so you have roughly 12 tenders from 1 lb of breast.

Season

Place the sliced chicken in a bowl and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss gently to coat each strip evenly. Set aside while you prepare the breading station (10 minutes) — this also helps the seasoning adhere.

Prepare dry dredge

In a shallow bowl or plate combine 3/4 cup all-purpose flour and 1/4 cup cornstarch. Mix until homogeneous. This gives a light, crisp crust.

Prepare egg wash

In a second shallow bowl whisk together 2 large eggs and 3 Tbsp milk until smooth.

Prepare crumb mixture

In a third shallow bowl combine 1 1/2 cups panko breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Mix well so flavors are even throughout.

Bread the tenders

Work in batches of 3–4 tenders. First dredge each seasoned strip in the flour mixture, shaking off excess. Next dip into the egg wash, letting excess drip back into the bowl. Finally press into the panko mixture, coating all sides and pressing lightly so crumbs adhere. Place breaded tenders on a wire rack set over a baking sheet; this keeps the coating from steaming and helps maintain crispness. Repeat until all tenders are breaded.

Heat oil

Pour about 1 cup vegetable oil into a large skillet to create a 1/4- to 1/2-inch layer. Heat the oil over medium heat until it reaches 350°F (175°C) or until a pinch of breadcrumb sizzles immediately when dropped in. If you don't have a thermometer, heat until shimmering but not smoking.

Fry the tenders

Working in a single layer and not overcrowding the pan, add 3–4 breaded tenders to the hot oil. Fry for about 2.5–3 minutes per side, flipping once, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F so the crust browns without burning.

Drain and rest

Using tongs, transfer cooked tenders to the wire rack to drain for 2 minutes, then transfer to a paper-towel-lined plate for another minute if needed. This helps remove excess oil and keeps the coating crisp.

Finish and garnish

Sprinkle the warm tenders with a pinch of salt if desired. Serve immediately with lemon wedges and a scattering of chopped fresh parsley for color. Offer honey mustard and/or ranch for dipping.