Jr. Chicken Tenders Recipe

Slice and season

Trim any fat from the chicken breast and cut into 8–10 small tender-sized strips (about 2–3 inches long). Pat dry with paper towels. In a bowl, toss the chicken strips with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika until evenly coated. Let rest 5 minutes.

Prepare breading

Set up three shallow bowls or rimmed plates: Bowl 1 — combine 3/4 cup flour and 1/4 cup cornstarch with 1/2 tsp salt and 1/4 tsp black pepper; Bowl 2 — whisk the egg, 2 tbsp milk and optional 1/2 tsp hot sauce; Bowl 3 — place 1/2 cup breadcrumbs. These three stations will be used to coat each strip: dry flour mix, wet egg mix, then breadcrumbs.

Working with a few strips at a time, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumbs to coat fully. Place breaded tenders on a wire rack while you finish coating the rest.

Fry method

Pour about 1/2 cup vegetable oil into a heavy skillet to reach roughly 1/4 inch depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Add tenders in a single layer without crowding (cook in batches). Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel-lined plate or wire rack to drain.

Bake method (healthier)

Preheat oven to 425°F (220°C). Place breaded tenders on a baking sheet lined with parchment and lightly coat or spray with cooking spray. Bake 12–14 minutes, flipping once halfway through, until crisp and internal temperature is 165°F and coating is golden.

Let tenders rest 2 minutes. Serve warm with ketchup or honey mustard and lemon wedges if desired.