Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading / Coating
Wet Dip / Egg Wash
Frying / Cooking
Finishing (optional)
Method
Chicken
- 1
Prepare and season chicken
Trim any excess fat from the chicken breasts. Slice each breast into 3–4 even strips (about 1" wide) to make tenders. Pat the pieces dry with paper towels. Place the strips in a bowl and season with 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika; toss to coat evenly.
Breading / Coating
- 2
Make dry mix
In a shallow dish or pie plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp onion powder and 1/8 tsp cayenne. Whisk until uniform. If using panko for extra crunch, put 3/4 cup panko in a separate shallow dish (you will double-dredge using flour then panko for maximum crispiness).
- 3
Make wet dip
In another shallow bowl whisk together 2 large eggs, 1/4 cup whole milk and 1 tsp hot sauce (optional) until combined and slightly frothy. This will help the dry coating stick.
- 4
Dredge the tenders
Working in batches to avoid crowding, first coat each seasoned chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then either return to the flour mixture for a double coating or press into the panko for a panko crust. Place breaded tenders on a wire rack or a parchment-lined tray while you finish the rest.
Frying / Cooking
- 5
Heat oil
Pour about 1 cup vegetable oil into a large skillet (or enough to reach ~1/2" depth) and heat over medium-high until it reaches 350°F (175°C) or until a small pinch of flour sizzles immediately when dropped in. If using an air fryer or oven, preheat air fryer to 400°F (205°C) or oven to 425°F (220°C) and lightly spray tenders with oil (adjust cooking times below).
- 6
Fry the tenders
Carefully place 4–6 tenders in the hot oil without crowding. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust time for size of strips. Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly. Repeat with remaining tenders.
- 7
Alternative: Air-fry or Bake
Air-fryer: arrange tenders in a single layer, spray lightly with oil, cook at 400°F (205°C) for 8–10 minutes, flipping halfway, until golden and 165°F internal. Oven: place on a baking sheet lined with foil and a rack, spray lightly with oil, bake at 425°F (220°C) for 12–16 minutes, flipping halfway, until golden and cooked through.
Finishing
- 8
Serve
Sprinkle chopped fresh parsley over the tenders if using. Serve hot with lemon wedges and your choice of dipping sauces (ranch, honey mustard, barbecue, etc.). Let rest 2 minutes before serving so juices redistribute.
