6 Pc Chicken Tenders Recipe

Prepare the Chicken

Cut the chicken breast fillets into strips, approximately 1 inch wide. Pat dry with paper towels.

Set up the Dredging Station

In three separate shallow dishes, prepare the dredging station: In the first dish, add the all-purpose flour mixed with half a teaspoon of salt and a quarter teaspoon of black pepper. In the second dish, whisk together the eggs and milk. In the third dish, combine the breadcrumbs, cornstarch, garlic powder, onion powder, paprika, and remaining salt and pepper.

Dredge the Chicken

Take each chicken strip and coat it in the flour mixture, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere.

Heat the Oil

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread; if it sizzles and turns golden brown, the oil is ready.

Fry the Chicken Tenders

Carefully place the coated chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain and Serve

Once cooked, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.