Kids Tender Meal Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 3–4 strips about 1" wide to make 6 small tenders total. Try to keep pieces uniform thickness so they cook evenly.

Set up dredging stations

In a shallow bowl or plate, combine the flour with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. In a second bowl, whisk the 2 eggs with 1 tablespoon milk until smooth. In a third shallow bowl, mix the breadcrumbs (or panko) with the grated Parmesan (if using) and the remaining 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning.

Coat each chicken strip: first dredge in seasoned flour (shake off excess), then dip in the egg mixture, letting excess drip back into the bowl, then press into the breadcrumb mixture to fully coat. For extra crunch, repeat the egg dip and breadcrumb press once more (double coat). Place coated tenders on a wire rack while you heat the oil or preheat the oven.

Frying (recommended for crispiest result)

Pour about 1/2–1" oil into a heavy skillet (cast iron or stainless). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–15 seconds. Working in batches, carefully add 2–3 tenders without crowding. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or a wire rack set over a baking sheet to drain; if desired, lightly season with a pinch of salt while hot.

Baking (lower-fat option)

Preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment. Place coated tenders on the sheet, leaving space between pieces. Lightly spray or brush the tops with oil or melted butter. Bake 12–15 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 1–2 minutes watching closely.

If desired, brush cooked tenders lightly with 1 tablespoon melted butter for extra flavor and sheen. Serve the two crispiest tenders per child with small bowls of ketchup or honey mustard for dipping and lemon wedges on the side if using. Leftovers can be chilled and reheated in a 400°F oven for 6–8 minutes to re-crisp.