Chicken Tenders Recipe

Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3–4 strips about 1" wide to make tenders (aim for uniform thickness so they cook evenly).

Season

Place sliced chicken in a bowl and sprinkle with kosher salt, black pepper, garlic powder, and paprika. Toss gently to coat all pieces evenly. Let sit 5–10 minutes while you set up the breading station.

Set up three bowls

Put the flour in a shallow bowl. In a second bowl, whisk the eggs with the milk until combined. In a third bowl, combine breadcrumbs and grated Parmesan (if using).

Bread the tenders

Working in batches, dredge each chicken strip first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumbs to coat thoroughly. Place breaded tenders on a wire rack or plate while you finish the rest.

Heat oil

Pour about 1/2"–3/4" of vegetable oil into a large skillet (use enough to cover the bottom and come up roughly 1/3 the height of the tenders) — about 1 cup. Heat over medium heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 20–30 seconds.

Fry the tenders

Carefully add breaded tenders in a single layer without crowding (work in batches). Fry 2–3 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 without burning before the center cooks through.

Drain

Transfer cooked tenders to a paper towel–lined plate or wire rack to drain and rest 2–3 minutes before serving. Repeat with remaining tenders.

Serve warm with ketchup or ranch dressing and lemon wedges on the side. For kids, cut tenders into smaller pieces if desired.