Chicken Tenders Recipe

Prepare chicken

If using whole chicken breasts, cut them into 1/2- to 3/4-inch wide strips to make tenders. Pat the strips dry with paper towels.

Place chicken in a bowl or shallow dish. Season evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss to coat and set aside for 10 minutes while you prepare coatings (this helps flavors adhere).

In a shallow bowl, whisk together 2 eggs, 1/4 cup whole milk and 1 tsp hot sauce (if using) until smooth. This will be the wet dip for the tenders.

In a second shallow bowl or pie dish combine 1 cup all-purpose flour with 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Mix to distribute spices evenly.

Place 1 cup panko breadcrumbs in a third shallow bowl. If you want extra crispness, you can mix half regular breadcrumbs and half panko or add 1/4 cup grated Parmesan (optional).

Set up a breading station: flour mixture, egg wash, then panko bowl, and a wire rack or baking sheet lined with paper towels to rest finished tenders.

Working one piece at a time, dredge each seasoned chicken strip first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko so crumbs adhere well. Place breaded tenders on the wire rack. For a thicker crust, repeat the egg wash and panko step for a double coating.

Pour about 1 cup vegetable oil into a large skillet so it reaches approximately 1/4 to 1/2 inch deep. Heat over medium-high heat until shimmering; an instant-read thermometer should read 350°F (175°C) or a breadcrumb dropped in should sizzle immediately and brown in about 45–60 seconds.

Reduce heat to medium. Add breaded tenders in a single layer without crowding the pan (work in batches if needed). Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C). Total fry time usually 4–6 minutes depending on thickness.

Using tongs, transfer cooked tenders to the wire rack or paper towel-lined baking sheet to drain. Keep finished tenders warm in a low oven (200°F / 95°C) if frying in batches.

Sprinkle chopped parsley over the tenders if using and squeeze lemon wedges over them for brightness.

Serve immediately with your preferred dipping sauce. Store any leftovers refrigerated in an airtight container for up to 3 days; reheat in a 400°F (205°C) oven for 8–10 minutes to re-crisp.