Chicken Tenders Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 evenly sized tenders (about 1" wide). Pat the pieces dry with paper towels.

Season the chicken pieces evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Set aside for 5–10 minutes to let the seasoning adhere.

Set up three shallow bowls or pie pans: Bowl 1 — combine 3/4 cup flour and 1/4 cup cornstarch; Bowl 2 — whisk together 2 eggs, 3 tbsp milk, and 1/2 tbsp hot sauce (if using); Bowl 3 — mix 1 cup breadcrumbs, 1/4 cup grated Parmesan (optional), 1/2 tsp salt, and 1/4 tsp black pepper.

Dredge each seasoned chicken tender first in the flour mixture, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. For an extra-crispy double coat, repeat the egg and breadcrumb steps once more.

Pour about 1 cup oil into a large heavy skillet (or 2 cups if using a shallower pan) to reach ~1/4"–1/2" depth. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds.

Working in batches (do not overcrowd), carefully place tenders into the hot oil. Fry for 2½–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil at ~325–350°F so exterior browns without burning.

Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep finished tenders in a warm oven (200°F/95°C) while frying remaining batches to keep them crisp.

If desired, squeeze lemon wedges over the tenders and sprinkle with chopped parsley. Serve immediately with dipping sauce on the side.

Leftovers: let cool, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F oven for 8–10 minutes before serving.