Chicken Tender Appetizer Recipe

Trim and season

Pat the chicken dry with paper towels. If using breasts, slice into 1/2- to 3/4-inch wide tenders. Place in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Toss to coat evenly and let sit 10 minutes at room temperature while you prepare breading.

Prepare dredging stations

Set up three shallow bowls or pie plates: In the first, combine 0.75 cups all-purpose flour and 0.25 cups cornstarch. In the second, whisk together 2 large eggs and 3 tbsp milk until smooth. In the third, combine 1 cup panko breadcrumbs, 2 tbsp grated Parmesan (if using), 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.

Coat the chicken

Working with 2–3 pieces at a time, dredge each seasoned chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash to fully coat, and finally press into the panko mixture until evenly covered. Place breaded tenders on a wire rack set over a baking sheet to rest for 5–10 minutes; this helps the breading adhere and prevents sogginess.

Heat oil

Pour about 1 cup vegetable oil into a 10–12-inch skillet (about 1/2-inch depth) or use a deep fryer. Heat over medium-high until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles when dropped in. If you don't have a thermometer, maintain medium-high heat and test carefully.

Fry the tenders

Fry the breaded chicken in batches without crowding the pan, 2 to 3 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so the exterior browns but does not burn. Transfer cooked tenders to a paper towel–lined plate or wire rack to drain.

Alternative: Bake

To bake instead: preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet, spray tops lightly with oil, and bake 12–15 minutes, flipping halfway, until crisp and internal temperature reaches 165°F (74°C).

While the chicken rests, whisk together 1/4 cup mayonnaise, 2 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp hot sauce (if using), and a pinch (1/8 tsp) each salt and black pepper in a small bowl. Taste and adjust sweetness or acidity as desired.

Arrange warm chicken tenders on a platter. Sprinkle with 1 tbsp chopped parsley and serve with lemon wedges and the honey-Dijon dipping sauce on the side. Serve immediately.