Chicken Tenders Recipe

Pat the chicken tenderloins dry with paper towels. If using chicken breasts, slice them into 1-inch wide strips to make tenders similar in size for even cooking.

Season the chicken evenly with salt, black pepper, garlic powder, and paprika. Set aside for 5–10 minutes while you prepare the breading station.

Place the 3 tablespoons of flour in a shallow bowl or plate. This helps the egg adhere to the chicken.

In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until smooth.

Breadcrumb mix

In a third shallow bowl or wide dish, combine 1 cup breadcrumbs, 2 tablespoons grated Parmesan (optional), and 1 teaspoon dried Italian seasoning (optional). Mix well.

Working one at a time, dredge each seasoned chicken strip in the flour, shaking off excess.

Dip the floured chicken into the egg wash, coating all sides and letting excess drip back into the bowl.

Press the egg-coated chicken into the breadcrumb mixture, coating thoroughly. Place breaded tenders on a clean plate or baking sheet. Repeat with remaining pieces.

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4 inch depth. Heat over medium heat until oil registers 350°F (175°C) or a small piece of breadcrumb sizzles immediately when added.

Carefully add 4–6 tenders to the skillet in a single layer without overcrowding. Cook 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning.

Transfer cooked tenders to a paper-towel-lined plate to drain. Repeat with remaining tenders.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if available.

Arrange breaded tenders on the rack or sheet in a single layer. Lightly spray each tender with nonstick cooking spray to promote browning.

Bake 12–15 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.

Serve the tenders warm with ketchup or your preferred dipping sauce and lemon wedges if using. For kids, cut tenders into bite-sized pieces if desired.

Leftover tenders can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp up.