Chicken Tenders Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim off any fat or connective tissue. Slice each breast into even strips about 3/4 inch to 1 inch wide and 3–4 inches long so they resemble tenders.

Season

Place the chicken strips in a bowl and sprinkle with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder. Toss to coat evenly and let rest while you prepare the breading station (5–10 minutes).

Prepare dry dredge

In a shallow bowl or plate combine 1 cup all-purpose flour and 2 tbsp cornstarch. Season the flour with a pinch (about 1/4 tsp) of additional salt and a pinch of pepper.

Prepare egg wash

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

Prepare breadcrumb mix

In a third shallow bowl combine 1 cup panko, 2 tbsp grated Parmesan (if using), 1 tsp dried oregano, 1 tsp onion powder, and 1 tsp cayenne pepper (if using). Mix to distribute evenly.

Bread the tenders

Working one at a time, dredge each seasoned chicken strip first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the panko mixture so the breadcrumbs adhere. Place breaded tenders on a plate or wire rack. Repeat until all tenders are breaded.

Pan-fry (preferred)

Heat 2 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Arrange the breaded tenders in a single layer without overcrowding (cook in batches if needed). Cook 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch is about 6–8 minutes. Transfer cooked tenders to a wire rack set over a baking sheet to keep crisp and rest 2 minutes before serving.

Alternative - oven bake

Preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet; lightly spray tops with cooking oil. Bake 12–15 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C).

Alternative - deep-fry

Heat vegetable oil in a deep pot to 350°F (175°C). Fry tenders in small batches 3–4 minutes until golden and cooked through. Drain on paper towels or a wire rack.

If desired, squeeze lemon wedges over the hot tenders, garnish with chopped parsley, and serve with ranch dressing or honey mustard on the side.