Kids Chicken Tenders Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 3–4 even strips, about 1 to 1 1/2 inches wide and 3–4 inches long. If strips are very thick, flatten gently to an even 1/2 inch thickness with the flat side of a meat mallet or rolling pin (place chicken between plastic wrap).

Season flour

In a shallow bowl or plate, combine the all-purpose flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Stir to combine.

Prepare egg wash

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

Prepare crumbs

In a third shallow bowl, combine the breadcrumbs, grated Parmesan (if using), 1/2 teaspoon paprika and the remaining 1/2 teaspoon salt and pepper and 1/2 teaspoon garlic powder. Mix so seasonings are evenly distributed.

Dredge chicken

Working in batches, lightly coat each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly on all sides. Place finished tenders on a clean plate or baking sheet.

Shallow fry (quick, crisp)

Heat a large nonstick skillet over medium heat and add 2–3 tablespoons vegetable oil, tilting the pan to coat. When oil is hot (a breadcrumb dropped in sizzles), arrange the tenders in a single layer without crowding. Cook 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain. Cook remaining batches, adding a little more oil if needed.

OR Oven-bake (healthier)

Preheat oven to 425°F (220°C). Lightly coat a baking sheet with nonstick spray or brush with 1/2 tablespoon oil. Arrange tenders on the sheet spaced apart. Lightly spray tops with cooking spray or brush with remaining oil. Bake 12–15 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F (74°C).

Serve

Let tenders rest 2 minutes, then serve warm with lemon wedges (optional) and dipping sauces such as ketchup, honey mustard or ranch. For picky eaters, slice into smaller pieces first.