Chicken Tenders Recipe

Trim & season

Pat the chicken tenderloins dry with paper towels. If using larger chicken breast strips, cut them into uniform 3–4 inch tenders about 1/2-inch thick. Sprinkle the chicken evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss gently to coat and set aside for 5–10 minutes while you prepare the breading station.

Prepare dry mix

In a shallow bowl or pie plate combine 3 tbs all-purpose flour, 1 cup breadcrumbs, 2 tbs grated Parmesan (if using), 1 tsp salt, and 1/2 tsp black pepper. Whisk to mix and break up any clumps.

Prepare wet mix

In a second shallow bowl beat 2 large eggs with 3 tbs milk and 1 tsp Dijon mustard until smooth and uniform in color.

Dredge sequence

Set up the flour (small bowl of flour optional for a three-step dredge), egg wash, and breadcrumb bowl in a line. Working with one tender at a time: lightly dust the seasoned chicken in the flour (shake off excess), dip into the egg mixture until fully coated, then press into the breadcrumb mixture making sure all sides are covered. Place breaded tenders on a wire rack or a baking sheet lined with parchment. Repeat with remaining pieces.

Heat oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet (cast iron preferred) to a depth of approximately 1/4–1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a drop of water sizzles vigorously.

Fry tenders

Working in a single layer without crowding (cook in batches if necessary), add the breaded tenders to the hot oil. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C), flipping once with tongs. Adjust heat as needed to prevent burning; aim to keep oil temperature around 325–350°F. Total frying time per batch is about 4–6 minutes depending on thickness.

Drain

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Immediately season lightly with a pinch of salt while hot, if desired.

Sprinkle chopped parsley over the tenders if using and serve with lemon wedges and dipping sauce. Let tenders rest 2 minutes before serving to allow juices to settle. Serve warm.