Chicken Tenders Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. Slice each breast into 3–4 even strips about 1 inch wide to make tenders. If pieces vary in thickness, gently pound thicker parts to even thickness so they cook uniformly.

Season

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

Set up stations

In a shallow bowl or plate combine 3 tbs flour. In a second bowl whisk together 1 large egg and 1/4 cup milk or buttermilk. In a third shallow bowl combine 1 cup breadcrumbs, 2 tbs grated Parmesan (if using), 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika if using.

Bread the tenders

Working one at a time, dredge each chicken strip first in the flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to coat completely. Place breaded tenders on a wire rack or baking sheet. For an extra-crisp crust, double-dip: return to egg and breadcrumbs once more.

Pan-fry (recommended)

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the breaded tenders in a single layer without overcrowding (cook in batches if needed). Fry 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked tenders to a wire rack set over a baking sheet to keep crisp while you cook remaining batches.

Alternative - Oven-bake

Preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet and lightly spray with cooking oil. Bake 12–15 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C).

Alternative - Air-fryer

Preheat air fryer to 400°F (200°C). Arrange tenders in a single layer and cook 8–10 minutes, flipping halfway, until crisp and cooked through (165°F/74°C).

Serve the hot chicken tenders immediately with lemon wedges, ranch or honey mustard for dipping, and sprinkle with chopped parsley if desired.