Chicken Tenders Recipe

Prep and slice

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 inch wide to create tenders. Aim for similar thickness so they cook evenly.

Pat the chicken strips dry with paper towels. Lightly season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Set aside for 5–10 minutes while you prepare the breading station.

Make the dry mixture

In a shallow bowl or plate combine 3 tbs all-purpose flour, 1 tbs cornstarch, 3 tbs breadcrumbs (or panko), 2 tbs grated Parmesan (if using), 1/2 tsp salt and 1/2 tsp black pepper. Mix until uniform.

Make the wet mixture

In a separate shallow bowl whisk together 2 eggs and 3 tbs milk (or buttermilk) until smooth.

Dredge each seasoned chicken strip first in the flour mixture, shaking off excess, then dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Place breaded tenders on a plate or wire rack. For an extra-crispy double coating, repeat the egg and breadcrumb step once more.

Heat a large skillet over medium-high heat and add 3 tbs vegetable oil. When oil is hot and shimmering (about 350°F if using a thermometer), add the tenders in a single layer without overcrowding. You may need to cook in batches.

Cook each tender 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F. Adjust time for thicker or thinner strips. If breading browns too quickly before the chicken is cooked through, reduce heat to medium and cover pan for 1–2 minutes to finish cooking, then uncover to crisp.

Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Let rest 3 minutes before serving.

Serve warm with lemon wedges and your choice of dipping sauce such as ranch or honey mustard.