Chicken Tenders Recipe

Prepare and season chicken

Pat chicken strips dry with paper towels. Place in a mixing bowl and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Toss until evenly coated. Set aside for 10 minutes to let seasoning adhere.

Arrange breading

Set up three shallow bowls: bowl 1 — flour; bowl 2 — whisk together 2 eggs and 1/4 cup milk until smooth; bowl 3 — combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan (if using), and 1/4 tsp extra paprika or cayenne (if using).

Bread the chicken

Working in batches, dredge each seasoned chicken strip first in flour (shake off excess), then dip in the egg mixture, letting excess drip back into the bowl, then press into the breadcrumb mixture until fully coated. Place breaded tenders on a wire rack or plate while you finish the rest.

Heat oil

Pour about 3/4 cup vegetable oil into a large skillet (enough to cover the bottom by about 1/4–1/3 inch). Heat over medium-high until oil reaches about 350°F (175°C) or a breadcrumb sizzles immediately but does not burn when dropped in.

Fry tenders

Add breaded chicken tenders to the skillet in a single layer without crowding (work in batches). Fry 2–3 minutes per side, turning once, until golden brown and instant-read thermometer inserted into thickest part registers 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F.

Drain

Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Serve the chicken tenders hot with lemon wedges and dipping sauce (ranch or honey mustard). Squeeze lemon over tenders if desired.