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Ingredients
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Chicken
Sides
Dipping sauces
Method
Chicken prep and breading
- 1
Prep chicken
Pat chicken tenders dry with paper towels. If thick, lightly pound to even thickness for even cooking.
- 2
Set up dredging station
Arrange three wide bowls: one with eggs beaten with a splash of milk, one with the flour mixed with paprika, garlic powder, onion powder, salt, and pepper, and one with breadcrumbs.
- 3
- 4
Mix dry coating
In the flour bowl, whisk paprika, garlic powder, onion powder, salt, and black pepper to distribute spices evenly.
- 5
Bread the chicken
Dredge each tender in seasoned flour, dip in egg mixture, then press into breadcrumbs until evenly coated.
- 6
Heat oil for frying
In a deep, heavy skillet or dutch oven, heat vegetable oil to 350-375F (175-190C).
- 7
Fry chicken
Fry chicken in batches 3-4 minutes per side until golden and internal temperature reaches 165F (74C). Remove to a rack or paper towels to drain.