Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the breading
For the egg wash
For frying (or baking)
For serving (optional)
Method
For the chicken
Trim and season
Pat the chicken dry with paper towels. If using breasts, slice into 1-inch-wide strips (tenders). Place in a bowl and sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss to coat evenly and let rest 10 minutes while you prepare breading.
For the breading
Set up a three-station breading area: one shallow dish with flour (3 tbs), seasoned lightly with a pinch of salt and pepper; a second shallow bowl with the egg wash (2 eggs beaten with 3 tbs milk); and a third shallow dish with the breadcrumbs (1 cup) mixed with 2 tbs grated Parmesan, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp additional salt and 1/4 tsp black pepper. Stir the breadcrumb mixture to combine.
One at a time, dredge each chicken tender first in flour (shake off excess), then dip into the egg wash (allow excess to drip), and finally press into the breadcrumb mixture to coat completely. Place coated tenders on a wire rack while you finish breading the rest to keep the crust from getting soggy.
Frying (preferred for crispiness)
Pour 1/2 cup neutral oil into a large skillet to reach about 1/4 inch depth. Heat over medium-high until oil reaches 350°F (if you have a thermometer) or a small breadcrumb sizzles immediately when dropped in. Reduce heat to maintain 325–350°F.
Working in batches (do not overcrowd), add 4–6 tenders to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Adjust heat as needed so they brown evenly without burning.
Transfer cooked tenders to a paper-towel-lined plate or a wire rack set over a baking sheet. Keep warm in a 200°F oven while you finish remaining batches.
Baking (alternative, healthier)
Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper and spray the tops of the breaded tenders lightly with nonstick cooking spray (about 1 tbs worth of spray).
Arrange tenders on the sheet with space between them. Bake 12–15 minutes, flipping once halfway through, until an instant-read thermometer inserted into the thickest part reads 165°F and crust is golden and crisp.