Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
Breading station
Wet dip
For frying
To serve (optional)
Method
For the chicken
Trim and cut
Pat the chicken dry with paper towels. If using breasts, cut each breast into 3–4 strips about 3/4 inch thick to resemble tenders. If using tenderloins, trim any silver skin or excess fat.
Season
Place the cut chicken in a bowl and sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss gently to coat evenly and let rest 10 minutes while preparing breading.
Breading station
Prepare dry mixes
Set up three shallow bowls or rimmed plates. In bowl 1 combine flour (1 cup) and cornstarch (1/4 cup). In bowl 2 whisk the eggs (2) with 1/4 cup milk (or buttermilk) and 1 teaspoon hot sauce if using. In bowl 3 combine panko (1 cup), grated Parmesan (1/4 cup) if using, 1 teaspoon paprika, 1/4 teaspoon cayenne (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly.
Dredge the chicken
Working one piece at a time, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, then press into the panko mixture until well coated. For an extra thick crust, repeat the egg dip and panko step. Place finished tenders on a wire rack set over a baking sheet.
For frying
Heat the oil
Pour about 1 cup oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/4–1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped into the oil sizzles and browns in about 40–50 seconds.
Fry in batches
Working in a single layer and not overcrowding the pan, fry tenders 3–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F (160–175°C) range. Transfer cooked tenders to a wire rack over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.
Finish and rest
Let tenders rest 2–3 minutes to set the crust and redistribute juices before serving.
To serve (optional)
Serve the chicken tenders with lemon wedges and your favorite dipping sauces. Adjust salt to taste and enjoy immediately while hot and crispy.