Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
CHICKEN TENDERS
Method
CHICKEN TENDERS
- 1
Line a sheet pan with parchment paper and set aside to catch excess oil.
- 2
Prepare the dry dredge: in a wide shallow dish, whisk together flour, cornstarch, salt, pepper, and garlic powder until evenly combined.
- 3
Beat the eggs in a second shallow dish until smooth.
- 4
Heat the oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use enough oil to submerge the tenders halfway.
- 5
Coat each chicken tender in the dry dredge, shake off excess, dip into the beaten eggs, then return to the dry dredge for a second coating to build a crispy crust.
- 6
Fry the coated tenders in batches until deep golden brown and cooked through, about 3–5 minutes per batch. Turn as needed for even color. Transfer to a rack or paper towel to drain.
- 7
In a small saucepan, warm the teriyaki glaze over low heat until glossy and just simmering, about 2–3 minutes.
- 8
Toss or brush the hot tenders with the glaze until evenly coated. Arrange on a serving plate and serve immediately.
