Chicken Tenders Recipe

Prepare and cut

Pat the chicken breasts dry with paper towels. Trim any excess fat. Slice the breasts into 3/4- to 1-inch wide strips (tender shape). Try to keep pieces roughly the same size for even cooking.

Place the cut chicken in a bowl and season with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss to coat all pieces evenly. Set aside for 5–10 minutes while you prepare the breading station (this lets the seasoning adhere).

Set up three shallow bowls or rimmed plates: bowl 1 — flour (1 cup) mixed with 1/2 tsp salt and 1/4 tsp pepper; bowl 2 — egg wash (2 large eggs beaten with 3 tbsp milk and 1/2 tsp hot sauce if using); bowl 3 — breadcrumbs (1 cup) combined with 1/4 cup grated Parmesan if using.

Working in batches of 6–8 pieces, dredge each chicken strip first in the seasoned flour, shaking off excess; then dip into the egg wash, letting excess drip back into the bowl; finally press into the breadcrumbs until well coated. Place breaded tenders on a wire rack set over a baking sheet. Repeat until all pieces are coated.

For an extra-crispy double coating (optional): return coated strips to the egg wash then back to the breadcrumbs for a second coating, then place on the rack.

Pour about 1 cup oil into a heavy skillet or shallow frying pan — it should come up about 1/4 to 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C), or until a small pinch of breadcrumb sizzles immediately but doesn’t burn. If you don’t have a thermometer, test with a single small piece: it should bubble steadily.

Reduce heat slightly to maintain a steady 325–350°F range. Add breaded tenders in a single layer without overcrowding (work in batches). Fry for about 2.5–3.5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust time for thicker or thinner strips.

Use tongs to transfer cooked tenders to a wire rack set over a baking sheet (or paper towels for quicker draining). Keep finished batches warm in a 200°F (95°C) oven while you fry the rest.

If desired, squeeze lemon wedges over the tenders and sprinkle with chopped parsley before serving.

Serve chicken tenders immediately with ranch, honey mustard, barbecue sauce, or preferred dipping sauces. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.