Chicken Tenders Recipe

Prepare and cut

Trim any fat from the chicken breasts and pat them dry with paper towels. Slice each breast into 3–4 long strips about 1 to 1-1/2 inches wide (tender shape). Aim for uniform thickness so they cook evenly.

Season

Place the chicken strips in a bowl and sprinkle with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat evenly and set aside while you prepare the breading (5–10 minutes).

Set up dredging station

Arrange three shallow bowls or pie plates: 1) flour (3 tbs), 2) egg wash (1 egg beaten with 2 tbs milk and 1 tsp hot sauce), and 3) dry mix (3 tbs breadcrumbs, 2 tbs grated Parmesan, 1 tbs cornmeal). Season the flour and breadcrumb mixes lightly with a pinch of salt and pepper.

Coat the tenders

Working one piece at a time, dredge a chicken strip in the flour, shaking off excess. Dip into the egg wash to coat fully, then press into the breadcrumb mixture to adhere. Place on a wire rack or plate. For an extra-crispy double coating, repeat the egg wash and breadcrumb step once more.

Heat the pan

Add 3 tbs neutral oil to a large skillet and heat over medium-high until shimmering but not smoking (about 350°F if using a thermometer). If using butter for flavor, add it to the oil just as the pan is hot so it melts and combines.

Pan-fry the tenders

Arrange breaded tenders in a single layer in the skillet without overcrowding (work in batches if needed). Cook 2.5–3.5 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Reduce heat slightly if coating browns too quickly before the center is cooked.

Drain and rest

Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. This preserves crispness while letting the juices redistribute.

Serve the chicken tenders hot with lemon wedges and dipping sauces. Squeeze lemon over the tenders to brighten flavor if desired.

Leftovers: cool completely, store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes.