Chicken Tenders Recipe

Prepare and slice

Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 3–4 evenly sized tenders (about 1–1.5 inches wide). Aim for pieces about 3–4 inches long and 1/2 inch thick.

Season the cut tenders on all sides with the kosher salt, black pepper, garlic powder, and paprika. Set aside on a plate while you prepare breading stations (5–10 minutes).

Set up three shallow dishes: one with the flour, one with the wet dredge (eggs beaten with milk and mustard), and one with the breadcrumb mixture.

In a small bowl, combine the breadcrumbs, grated Parmesan (if using), onion powder, dried oregano, and cayenne. Mix thoroughly and season with a pinch of salt and pepper.

Dredge each seasoned tender first in flour (shake off excess), then dip in the egg-milk mixture to fully coat, letting excess drip off, and finally press into the breadcrumb mixture, coating completely. For extra-crispy tenders, repeat the egg and breadcrumb step for a double coating.

Pour about 1–1.5 inches of oil into a heavy skillet or Dutch oven (approximately 2 cups) and heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread: it should sizzle and turn golden in ~30–40 seconds.

Working in batches (do not overcrowd), carefully add breaded tenders to the hot oil and fry 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Thicker pieces may take up to 4 minutes per side. Maintain oil temperature between 325–350°F (160–175°C) — reduce heat slightly if it browns too fast.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet (or paper towels) to drain. Let rest 2–3 minutes before serving; this keeps crust crisp.

Sprinkle chopped parsley over the tenders and serve with lemon wedges. Offer dipping sauces such as honey mustard, BBQ, ranch, or ketchup on the side.